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. So please check for a step by step method with pictures to prepare it.
- 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 or to taste
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1 sprig curry leaves
- 1 tsp. sesame seeds
- 1/4 tsp. asafoetida
- 1/2 tsp. chili flakes
- 1/2 tsp. chaat masala
- 2 tbsp. oil
- 1 tbsp. coriander leaves, chopped
- 1 tbsp. fresh grated coconut
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.
In a bowl, mix all the ingredients from Besan to sugar with required quantity
of water to form a thick batter.
Wash, rinse and pat dry the colocasia leaves. Cut the thick vein from the centre
of the leaf.
Apply the batter on one leaf and place another over it. Smear some more of the
paste over it too.
Fold from both sides as shown.
Gently roll it tightly as shown.
The rolled Paatra.
If the leaf is too big, cut into half and smear the paste over it.
Place the 2nd leaf over it and add paste over it too.
Continue with another 2 leaves and then roll over as shown.
Place on a greased plate and steam for 20 minutes or till done.
The steamed Patras.
Cut them into roundels.
Heat oil in a pan and temper with mustard seeds. Allow it to crackle.
Add the cumin seeds, sesame seeds, asafoetida and curry leaves. Saute for
a few seconds.
Add the paatra pieces and fry on a low flame till light brown on both sides.
The fried Paatra.
Serve, garnished with chili powder, chaat masala, coriander leaves and fresh