Paatra (Steamed Arbi / Colocassia Leaf Rolls - Gujarati Snack)

          
          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. 
                         

Multi Coloured Neer Dosa (Thin Rice Crepes - Mangalorian Cuisine)

          Neer Dosa is a speciality from the Mangalore region of India. They are thin and fluffy rice crepes made out of rice paste, with or without coconut. This is an instant version where I have used rice flour as the basic ingredient.

          These multi coloured Neer Dosa has the goodness of spinach, carrots and beetroot, besides tomato paste and turmeric powder to complete the colour combination. They not only have a visual appeal but are also healthy.

          They are a wholesome and nutritious meal by itself as they are cooked without oil, except for greasing. They serve as perfect breakfast recipe and are generally relished with any non-veg gravy. They equally tastes great with sambar and coconut chutney too.

• 2 cups rice flour
• 1/2 cup coconut milk
• 4 & 1/2 - 5 cups water
• 1 medium carrot, grated
• 1 bunch spinach, chopped
• 1/2 medium beetroot, grated
• 1 tsp. turmeric powder
• 1 tbsp. tomato paste (store bought) + 1/2 tsp. kashmiri red chili powder
• salt to taste
• coconut chutney to serve
• sambar to serve
• oil to grease the skillet

          In a bowl add the rice flour, coconut milk and water to make a runny batter just like buttermilk. Grind the spinach, carrot and beetroot separately to a paste by adding very little water. Keep aside.

          Divide the rice batter into six bowls. Add the carrot paste, beetroot paste, spinach paste, turmeric powder and tomato paste + red chili powder into each of the bowls, leaving one for the white colour.

          Grease a nonstick tawa / skillet with very little oil. Let it heat up and then sprinkle some water. After it evaporates, wipe it clean with a kitchen towel.

           Pour 2-3 ladleful of the batter (depending on the size of the ladle and the pan). Swirl it around for an even coating, Drain excess batter if any.

          Cover and cook on a low flame for a minute. Remove the cover and gently fold into half with  a spatula and then into a rectangle. Keep aside.

          Make similar neer dosa from the remaining coloured batter, using a different ladle for each bowl in the above mentioned method. 

          Keep them separately as it tends to stick if stacked one over the other. Serve with chutney and sambar.

                                     
       

Mangalorean Mutton Curry

       
             This is a traditional Mutton curry made in the Mangalorean style. It is a very spicy and tangy dish, best relished with steamed rice, jeera rice or plain Biryani. It also tastes good with chapatti or naan. A whole lot of roasted spices along with coconut, onion, garlic and ginger make this dish very delicious and full of flavor.

• 400 gms.  mutton on bones, cubed
• 3 onions, chopped
• 3-4 garlic cloves, chopped
• 1" ginger, chopped
• 2 tomatoes, chopped
• 3 tbsp. oil
• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1 tbsp. poppy seeds
• 1" cinnamon
• 3-4 dry red chilies
• 3-4 cloves
• 3 tbsp. fresh grated coconut
• 1/2 tsp. peppercorns
• 1 tsp. tamarind paste
• salt to taste
• 1/2 tsp. turmeric powder

       

          Heat 1 tbsp. oil in a pan and fry 2 onions, ginger and garlic till light brown. Keep aside to cool and then grind into a paste.

          Dry roast the coriander seeds, cumin seeds, poppy seeds, cinnamon, cloves, red chilies and pepper corns for a minute till you get a fragrant aroma. 

          Now add the coconut and continue to fry till golden brown. Keep aside to cool. Then grind into a powder.

          Heat the remaining oil in a pan and sauté the mutton till light brown in colour. Now add the remaining chopped onion and continue to sauté for a minute.

          Add the tomatoes and sauté further till mashed up. Now add the onion paste, powdered spice, salt, tamarind and turmeric powder. Fry till all the masalas are well combined.

          Add 2 cups water and pressure cook for 20 minutes on low flame after the first whistle. 

          After it cools down, remove the lid and cook further to reduce the gravy if preferred. Serve with rice or any Indian bread.