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Paatra ( Gujarati Recipe)


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Patra is sure to take your taste buds on a roller coaster ride! it is sweet, spicy and salty—all at the same time. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture. Depending on the size of the leaves, you get normal or mini patras. Although patras taste best when deep-fried, you can also steam or shallow-fry them. When making patras, remember the two key secrets to success: roll them tightly, and never forget the tempering!

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


For The Besan Mixture
2 1/2 cups besan (bengal gram flour)
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp asafoetida (hing)
3/4 cup grated jaggery (gur)
3 tbsp tamarind (imli) pulp
1 tsp oil
salt to taste

Other Ingredients
10 medium sized colocasia leaves
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)

Method
For the besan mixture
  1. Combine all the ingredients in a bowl, add water 9approx 1 cup) and mix thoroughly till the jaggery melts and the mixture becomes smooth. Keep aside.

How to proceed
  1. Wash the colocasia leaves and dry using a kitchen towel.
  2. Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
  3. Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
  4. Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
  5. Continue the procedure (step no. 3 and 4) for 3 more leaves.
  6. Fold the leaf around 1” from one side.
  7. Apply the besan mixture on it. Repeat the same with the other side.
  8. Fold the leaf around 1” from your side.
  9. Apply the besan paste on it with your fingers.
  10. Roll it up tightly, while applying besan mixture with each fold. Keep aside.
  11. Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.
  12. When cool, cut into 12 mm. (½”) thick slices. Keep aside.
  13. Heat the oil in a kadhai and add the mustard seeds.
  14. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
  15. Add the patra pieces, toss gently and sauté on a medium flame for a minute.
  16. Serve immediately garnished with coconut and coriander.

Handy tip
  1. Always use black stemed colocasia leaves while making patra.
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