Paatra

Ingredients

For the besan mixture

  •  2 cups besan (bengal gram flour)
  •  1 tsp ginger-green chili paste
  •  ½ tsp turmeric powder (haldi)
  •  1 tsp chili 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) and 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.

Serves 4