Paatra

Name: Paatra
Cuisine: Indian
Ingredients: 3-4 Arbi / Colocasia leaves, washed & rinsed; 1 1/2 cups besan (gram flour); to taste salt; 1/2 tsp. turmeric powder; 1/2 tsp. ginger powder; 1/2 tsp. red chili powder (opt); 1 tbsp. dessicated coconut; 1 tbsp. tamarind paste; 1 tbsp. roasted & powdered peanuts; 1 tbsp. roasted & powdered sesame seeds; 1/2 tsp. garam masala powder; 1/4 tsp. baking soda; 1 tsp. roasted coriander-cumin powder; handful coriander leaves, chopped; 1 tbsp. oil; 1 tsp. sugar or to taste; Tempering -; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1 sprig curry leaves; 1 tsp. sesame seeds; 1/4 tsp. asafoetida; 1/2 tsp. chili flakes (opt); 1/2 tsp. chaat masala; 2 tbsp. oil; 1 tbsp. coriander leaves, chopped; 1 tbsp. fresh grated coconut

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - Paatra, a Gujarati Snack delicacy is also known as Aloo Vadi in Maharashtra and Pathrode in Mangalore. It is generally a gram flour paste that is liberally applied on the colocasia leaves, rolled, steamed and then shallow fried.

It can be had as it is as evening snack or as an appetizer with some green chutney. For an healthier option, have them steamed. No matter what, it just tastes delicious.

Bethica Das @kitchen_flavours

Sharjah (UAE)

It can be had as it is as evening snack or as an appetizer with some green chutney. For an healthier option, have them steamed. No matter what, it just tastes delicious.

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Ingredients

3-4Arbi / Colocasia leaves, washed & rinsed
1 1/2 cupsbesan (gram flour)
to tastesalt
1/2 tsp.turmeric powder
1/2 tsp.ginger powder
1/2 tsp.red chili powder (opt)
1 tbsp.dessicated coconut
1 tbsp.tamarind paste
1 tbsp.roasted & powdered peanuts
1 tbsp.roasted & powdered sesame seeds
1/2 tsp.garam masala powder
1/4 tsp.baking soda
1 tsp.roasted coriander-cumin powder
handfulcoriander leaves, chopped
1 tbsp.oil
1 tsp.sugar or to taste
Tempering -
1 tsp.mustard seeds
1/2 tsp.cumin seeds
1 sprigcurry leaves
1 tsp.sesame seeds
1/4 tsp.asafoetida
1/2 tsp.chili flakes (opt)
1/2 tsp.chaat masala
2 tbsp.oil
1 tbsp.coriander leaves, chopped
1 tbsp.fresh grated coconut

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Steps

1

In a bowl, mix all the ingredients from Besan to sugar with required quantity of water to form a thick batter.
2

Wash, rinse and pat dry the colocasia leaves. Cut the thick vein from the centre of the leaf.
3

Apply the batter on one leaf and place another over it. Smear some more of the paste over it too.
4

Fold from both sides as shown.
5

Gently roll it tightly as shown.
6

Place on a greased plate and steam for 20 minutes or till done.
7

Cut them into roundels.
8

Heat oil in a pan and temper with mustard seeds. Allow it to crackle. Add the cumin seeds, sesame seeds, asafoetida and curry leaves. Saute for a few seconds.
9

Add the paatra pieces and fry on a low flame till light brown on both sides.
10

Serve, garnished with chili powder (opt), chaat masala, coriander leaves and fresh grated coconut.