Name: Paatra - Gujarati Snack recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 3-4 Arbi / Colocasia leaves, washed & rinsed; 1 1/2 cups besan (gram flour); salt to taste; 1/2 tsp. turmeric powder; 1/2 tsp. ginger powder; 1`tbsp. red chili powder; 1 tbsp. dessicated coconut; 1 tbsp. tamarind paste; 1 tbsp. roasted & powdered peanuts; 1 tbsp. roasted & powdered sesame seeds; 1 tsp. garam masala powder; 1/4 tsp. baking soda; 1 tsp. roasted coriander-cumin powder; handful of coriander leaves, chopped; 1 tbsp. oil; 1 tsp. sugar; 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. red chili flakes; 1/2 tsp. chaat masala; 2 tbsp. oil; 1 tbsp. coriander leaves, chopped; 1 tbsp. fresh grated coconut

ABOUT Paatra - Gujarati Snack RECIPE

Paatra, a Gujarati Snack delicacy is also known as Aloo Vadi in Maharashtra and Pathrode in Mangalore. The method of making it, is the same, except for the difference in the ingredients. 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, with your evening cup of tea or with some green chutney. For an healthier option, have them steamed. No matter what, it just tastes delicious.

Ingredients Serving: 3

3-4 Arbi / Colocasia leaves, washed & rinsed
1 1/2 cups besan (gram flour)
salt to taste
1/2 tsp. turmeric powder
1/2 tsp. ginger powder
1`tbsp. red chili powder
1 tbsp. dessicated coconut
1 tbsp. tamarind paste
1 tbsp. roasted & powdered peanuts
1 tbsp. roasted & powdered sesame seeds
1 tsp. garam masala powder
1/4 tsp. baking soda
1 tsp. roasted coriander-cumin powder
handful of coriander leaves, chopped
1 tbsp. oil
1 tsp. sugar
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. red chili flakes
1/2 tsp. chaat masala
2 tbsp. oil
1 tbsp. coriander leaves, chopped
1 tbsp. fresh grated coconut

Instructions

In a bowl combine all the above mentioned ingredients along with some water to form a thick batter.
Cut off the thick vein from the centre of the leaves. Place it upside down and smear the batter / paste on it. Place another leaf over it and spread some more paste to cover the leaves.
(As my leaves were too large, I used just two leaves to prepare the roll. If the leaves are small, they you can use 3-4 leaves. Or you can cut the large leaves into half and use).
Now roll the leaves tightly as shown in the picture below. Smear some more of the batter over it in order to close all the openings.
Steam for 12-15 minutes/. When cool, slice them in thick roundels and keep aside.
Heat oil in a pan and saute the mustard seeds. After it stops spluttering, add the cumin seeds, sesame seeds, asafoetida and the curry leaves.
Saute for a few seconds and add the chopped Patras. Mix well and add the chili flakes and chaat masala.
Saute on a low flame till they are crisp and light golden in colour on both sides. Garnish with coriander leaves and coconut. Serve as a tea-time snack or enjoy them with green chutney or mayo.

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