Monday, 22 July 2013


I have never seen this dish until I came to Pune. Here this is available at all the farsaan shops sold along with dhokla and khandvi. Paatra is made of Colocasia(Arbi/Seppankizhangu) leaves rolled in gram flour(besan/kadalai maavu). I bought a Gujarati recipe book so started making the recipes. This was my first experiment and it came out amazingly tasty. SM was licking his fingers after eating this. That gave me confidence, I am going to continue my experimental journey with the recipe book. Here is the recipe... Happy Cooking...


For the paste:

Gram flour - 1 Cup
Wholewheat flour - 1/2 cup
Yoghurt - 1 cup
Turmeric powder - 1 tsp
Sugar powder - 2 tbsp
Green chilli, ginger, corriander paste - 2 tbsp
Salt to taste
Water as required

For the tempering:

Sesame seeds - 2 tsp
Cumin seeds - 2 tsp
Mustard seeds - 2 tsp
Asafoetida - a pinch
Oil - 2 tbsp
Coriander leaves - 2 tbsp

Colocasia leaves - 6
Colocasia leaf


Mix all the ingredients for the paste
Make it into a smooth paste

Apply the paste on the colocasia leaf
Keep the another leaf on it and repeat the same

Roll the patras tightly
Place the rolled patras in a steamer

Cut the patras into small pieces
once they cool down
In a kadhai heat mustard seeds, cumin seeds,
 sesame seeds and asafoetida

Mix the cut patras in the tempering

Combine all the ingredients for the paste in a bowl until it becomes a smooth paste.

Wash the colocasia leaves and dry using a kitchen towel.
Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
Roll it up tightly. Repeat the same with other leaves. 
Steam it in a steamer for 10-12 minutes or until it becomes firm.
When cool cut into small pieces.

Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the sesame seeds, cumin seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
Add the patra pieces, toss gently and sauté on a medium flame for a minute.
Serve immediately garnished with coriander.

Note: You can add fresh coconut as well in the tempering and for garnish

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