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Lavingya Paatra

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Tarla Dalal

 15 August, 2014

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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.
Soaking Time

0

Preparation Time

10 Mins

Cooking Time

12 Mins

Baking Time

0 Mins

Baking Temperature

0

Sprouting Time

0

Total Time

22 Mins

Makes

10 paatras

Ingredients

Main Ingredients

To Be Mixed Together For The Besan Paste (using 1/2 Cup Of Water)

Method

  1. Wash the colocassia leaves and dry using a kitchen towel.
  2. Place a leaf with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
  3. Spread a little besan paste on it in an even layer using your fingers.
  4. Fold the leaf around 25 mm. (1”) from both the sides and spread a little besan paste evenly over it.
  5. Roll the leaf from its non-tip end to the tip end tightly.
  6. Repeat steps 2 to 5 to make 9 more paatras and steam in a steamer for 10 minutes. Keep aside to cool slightly.
  7. For the tempering, heat the oil in a broad non-stick pan and add the cumin seeds.
  8. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
  9. Add the paatras, toss gently and cook on a medium flame for a minute.
  10. Serve hot.

Lavingya Paatra recipe with step by step photos

Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per paatra
Energy144 cal
Protein6.8 g
Carbohydrates20.9 g
Fiber5.9 g
Fat3.7 g
Cholesterol0.7 mg
Sodium19.8 mg

Click here to view Calories for Lavingya Paatra

The Nutrient info is complete

Your Rating*

user
Cooking enthusiast

Feb. 19, 2021, 7:17 p.m.

Tasty yummy paatras.

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