Prep Time: 40 minutes

Cook Time: 30 minutes

Servings: 4 Servings

Ingredients

For the besan mixture

• 2 cups besan (bengal gram flour)
• 1 tsp ginger-green chilli paste
• ½ tsp turmeric powder (haldi)
• 1 tsp chilli powder
• ½ tsp asafoetida (hing)
• 4 tbsp date tamarind paste
• salt to taste

Other ingredients

• 10 medium sized colocasia leaves, thoroughly washed and dried with kitchen towel.
• 1 tsp mustard seeds (rai/sarson)
• 2 tsp sesame seeds (til)
• a pinch of asafoetida (hing)

For the garnish

• 2 tbsp freshly grated coconut
• 2 tbsp finely chopped coriander (dhania)

Method

For the besan mixture

• Combine all the ingredients in a bowl, add water (approx 1 cup)
• Mix thoroughly till the mixture becomes smooth. Keep aside.

For the paatra

• Place the leaves with the vein side, facing you on a clean dry surface and remove the veins using a sharp knife.
• 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.
• Continue the procedure for 3 more leaves.
• Fold the leaf around 1” from one side.
• Apply the besan mixture on it.
• Repeat the same with the other side. Fold the leaf around 1” from your side.
• Apply the besan paste on it with your fingers.
• Roll it up tightly, while applying besan mixture with each fold.
• Keep aside.
• Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.
• When cool, cut into 12 mm. (½”) thick slices. Keep aside.
• Heat the kadhai and add the mustard seeds.
• When the seeds crackle, add the sesame 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 coconut and coriander.

To know more, please visithttps://sharan-india.org/healthy-recipes/

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