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Paatra

Serves 3
30 mins
350 Kcal
Paatra is prepared by spreading a spiced paste of colocasia leaves, rolling them up, and then steaming the rolls to create a soft, savoury dish. Among the most popular Indian snacks, particularly enjoyed in the Gujarati context for its spicy, tangy flavour and delightful texture, Generally, paatra is served as an appetiser or a tea-time snack enjoyed with chutneys or yoghurt. To prepare paatra, one requires large leaves of colocasia, which must be washed and pat dried. Then, they must prepare the ground paste using gram flour, ginger, garlic, sesame seeds, turmeric, red chilli powder, and a little jaggery for sweetness. Spread the even paste all over the underside of each leaf. Stack them one after another and then roll them carefully as a Swiss roll. Once rolled, steam the paatra rolls for around 30-40 minutes until they are fully cooked and firm. This paatra recipe can be modified to suit your palate preferences. Some people add a little tamarind or lemon juice to give that flavour to the filling. Once steamed, those rolls can be cut into little portions and usually served with chutneys or tangy dips. Paatra is a delicious snack but also a healthy choice because not much oil is used, and it is rich in fibre from the leaves of colocasia. Paatra with spices is steamed soft, so it tastes distinctly yummy, and nobody can resist enjoying it on any occasion.

Ingredients required for Paatra

  1. 1 cup besan
  2. 1/2 tsp red chilli powder
  3. 1/4 tsp turmeric
  4. 1/4 tsp cumin seeds powder
  5. 1/2 tsp coriander seeds powder
  6. 3/4 tsp garam masala powder
  7. 1/2 tsp tamarind paste
  8. 1 pinch cooking soda
  9. Salt
  10. 2 tsp jaggery
  11. 3 tbsp grated coconut
  12. Coriander leaves
  13. 3 tbsp oil
  14. 1 tsp mustard
  15. 1 tbsp sesame seeds
  16. 1/4 tsp asafoetida

Cooking steps for Paatra

  1. 1
    Paatra is a savory snack that combines the earthy goodness of arbi (colocasia) leaves with a sweet, tangy, and spiced gram flour filling.
  2. 2
    Start by washing 4 fresh arbi leaves thoroughly, removing dirt and impurities.
  3. 3
    Trim the thick veins with a knife to make the leaves pliable.
  4. 4
    Set the leaves aside.
  5. 5
    In a mixing bowl, prepare the filling by combining 1 cup of gram flour (besan), 2 teaspoons red chili powder, ¼ teaspoon turmeric, ¼ teaspoon cumin powder, 11/2 teaspoons coriander powder, ¾ teaspoon garam masala, and 1 teaspoon green chili-ginger paste.
  6. 6
    Add 1/2 teaspoon tamarind paste for tanginess, 2 teaspoons jaggery for a touch of sweetness, and salt to taste.
  7. 7
    Mix in 3 tablespoons grated coconut for texture and 1 pinch of cooking soda to make the filling light and fluffy.
  8. 8
    Gradually add water to form a thick paste.
  9. 9
    Spread a thin layer of the paste onto each arbi leaf, ensuring an even coating.
  10. 10
    Carefully roll the leaf from one end to the other, tucking the edges to seal the filling inside.
  11. 11
    Repeat for all leaves.
  12. 12
    Place the rolls in a steamer and steam for 20–25 minutes, or until the filling is firm and cooked through.
  13. 13
    Let the rolls cool slightly before slicing them into bite-sized pieces.
  14. 14
    For the tempering, heat 3 tablespoons of oil in a pan and add 1 teaspoon mustard seeds, 1 tablespoon sesame seeds, and ¼ teaspoon asafoetida.
  15. 15
    Let them splutter, then pour the tempering over the sliced paatra.
  16. 16
    Garnish with fresh coriander and serve hot with tamarind or coriander chutney.
  17. 17
    The tender arbi leaves, paired with the spiced filling and aromatic tempering, make paatra an irresistible appetizer or snack. Try out the recipe of paatra today!

Shop Ingredients

Cooking Soda (1 pinch)
35
1
33
1
Tamarind Paste (1/2 Tsp)
78
1
189
1
Garam Masala Powder (3/4 Tsp)
100
1
97
1
75
1
54
1
52
1
80
1
109
1
100
1
80
1
70
1
Coriander Seeds Powder (1/2 Tsp)
37
1
70
1
32
1
45
1
Besan (1 cup)
64
1
60
1
128
1
106
1
65
1
98
1
80
1
73
1
130
1
90
1
Red Chilli Powder (1/2 Tsp)
540
1
290
1
70
1
Jaggery (2 Tsp)
50
1
53
1
80
1
72
1
68
1
95
1
106
1
167
1
74
1
291
1
Oil (3 Tbsp)
171
1
147
1
150
1
168
1
151
1
151
1
765
1
150
1
187
1
332
1
Sesame Seeds (1 Tbsp)
36
1
72
1
142
1
42
1
105
1
62
1
47
1
50
1
60
1
Grated Coconut (3 Tbsp)
19
1
61
1
61
1
65
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
125
1
Cumin Seeds Powder (1/4 Tsp)
720
1
310
1
36
1
122
1
103
1
39
1
17
1
44
1
62
1
72
1
Asafoetida (1/4 Tsp)
92
1
182
1
56
1
96
1
71
1
112
1
110
1
91
1
84
1
205
1
Coriander Leaves
9
1
Mustard (1 Tsp)
17
1
34
1
23
1
32
1
31
1
35
1
25
1
50
1
19
1
21
1

FAQs

What is Paatra, and how is it prepared?

Paatra is another savoury snack of Gujarat, India, with a tangy flavour. It is prepared from spiced gram flour or besan batter, which is spread on the colocasia leaves, rolled up, and steamed. Rolled leaves are then cut into pinwheel shapes and saut ed or steamed before serving. Generally, ginger, garlic, green chillies, tamarind fillings, and a mix of turmeric, cumin, and mustard seeds make for a flavourful, aromatic bite.

Can Paatra be made without colocasia leaves?

Though colocasia or taro leaves are conventionally used to make Paatra, they are somewhat tough to get hold of in some areas. In such cases, you can try using other large, sturdy, leafy greens like spinach or kale as a substitute. However, remember that the texture and taste vary slightly from the original recipe. Choose leaves that hold the gram flour mixture and roll it up without tearing it. The unique flavour of Paatra is derived from the spices used together, so the filling will still offer great taste regardless of the type of leaves used.

How do I store Paatra and keep it fresh?

Paatra is best enjoyed when fresh, but pieces can be stored later. After preparing the Paatra, allow it to cool to room temperature. Store the slices in an airtight container inside the refrigerator for 2-3 days. To heat, steam the slices again for a few minutes or saut them in a bit of oil for a crispy texture. Paatra can also be frozen for extended storage.