Paatra or Gujarati Patra is nothing but Fried Colocasia Leaf Rolls. Popular in Surat and other parts of Gujarat, it is either steam cooked, deep-fried or shallow fried and served either as an appetizer or as an evening snack.
- Colocasia (Arvi) Leaves – 4, large
- Gram Flour (Besan) – 3/4 cup
- Tamarind Pulp – 4 tblsp
- Powdered Jaggery – 3/4 tblsp
- Red Chilli Powder – 2/3 tsp
- Asafoetida Powder – a pinch
- Salt as per taste
- Oil – 3 tsp
- Mustard Seeds – 1/2 tsp
- White Sesame Seeds – 1/2 tsp
- Wash the leaves and pat dry.
- Scrape off the thick stems and veins taking care not to cut the leaves.
- Mix the tamarind pulp, gram flour, jaggery, asafoetida powder, red chilli powder and salt to a thick, smooth paste.
- Place the leaves on a flat surface.
- Brush/Smear them with the prepared paste and stack them one on top.
- Roll them tightly and tie with a cotton string to secure them in place.
- Steam cook the rolls for 30 minutes.
- Remove and allow them to cool.
- Cut into 1/2 inch thick slices.
- Heat oil in a small frying pan.
- Fry the mustard seeds and sesame seeds for 30 seconds.
- Remove and pour this over the patra.
- Garnish with grated coconut and coriander leaves, if desired.
- Serve at once.
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