by Tarla Dalal
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A traditional dish that is tasty and healthy too, Lavingya Paatra involves cooking thin layers of a besan-based paste rolled up in baby colocassia leaves. Generally, our ancient cooking techniques have some significance. Here, for instance, the colocassia leaves impart calcium to build strong bones. Serve with a chutney of your choice.
- Wash the colocassia leaves and dry using a kitchen towel.
- Place a leaf with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
- Spread a little besan paste on it in an even layer using your fingers.
- Fold the leaf around 25 mm. (1”) from both the sides and spread a little besan paste evenly over it.
- Roll the leaf from its non-tip end to the tip end tightly.
- Repeat steps 2 to 5 to make 9 more paatras and steam in a steamer for 10 minutes. Keep aside to cool slightly.
- For the tempering, heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the paatras, toss gently and cook on a medium flame for a minute.
- Serve hot.
Nutrient values (Abbrv) per paatra
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