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 colocassia 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 check out the step pictorial recipe to prepare it.
- 3-4 Arbi / Colocassia 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. desiccated 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
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. 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 sauté the mustard seeds. After it stops spluttering, add the cumin seeds, sesame seeds, asafoetida and the curry leaves.
Sauté for a few seconds and add the chopped Paatra. Mix well and add the chili flakes and chaat masala.
Sauté 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.
Mix all ingredients from Besan to sugar with required quantity of water
to form a thick batter.
Wash, rinse & pat dry colocassia leaves. Cut the thick vein from centre
of the leaf.
Apply batter on one leaf & place another over it. Smear some paste over it.
Fold from both sides as shown.
Gently roll it tightly as shown.
The rolled Paatra.
If the leaf is too big, cut into half & smear paste over it.
Place the 2nd leaf over it & add paste over it too.
Continue with another 2 leaves & then roll over as shown.
Place on a greased plate & steam for 20 minutes or till done.
The steamed Paatras.
Cut them into roundels.
Heat oil & temper with mustard seeds. Allow it to crackle.
Add cumin seeds, sesame seeds, asafoetida & curry leaves. Sauté for
a few seconds.
Add Paatra pieces & fry on low flame till light brown on both sides.
The fried Paatra.
Serve, garnished with chili powder, chaat masala, coriander leaves & fresh
grated coconut.
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