Paatra

BM # 18   Day 3

Paatra is, a traditional snack from Gujarat and is really unique.It is sweet, salty, spicy and tangy.It is made from colocasia leaves.A traditional recipe where the leaves are stuffed with gram flour batter.These leaves are rolled up and steamed and later tempered.

Two key points to this recipe are..
The leaves must be prepared properly.
The rolls should be rolled lightly.

4 colocasia leaves

Stuffing
1cup......... besan (gram flour)
½ tsp ........chilli ginger paste
½ tsp ........red chilly pwd
½ cup....... jaggaery
2tbsp....... tamarind pulp
Pinch turmeric
Salt to taste
Mix the above ingredients and make a smooth batter with about 3/4 cup water.
CHECK!..This should be idli batter consistency.
When the batter is ready check the spices,sweetness..sourness..the basic khatta meetha proportions according to your taste.
Wash and prepare the leaves.To prepare leaves check Here
Apply the prepared batter and roll the leaves..Check the folds for rolling Here
Steam.
Insert a knife to check if done.It should come out clean.
Cool.
Cut into slices.
Temper.

Tempering

1tsp.......... oil
2-3 .............green chilly roughly chopped
Few curry leaves
Hand ful peanuts
1tsp.......... mustard seeds
1tsp.......... sesame seeds
Pinch asafoetida
Heat oil.
Add  mustard seeds, sesame seeds, curry leaves, green chillies ,asafoetidia.
Add fried peanuts and then add the patra pieces.
Toss gently and garnish with coriander.





Sometimes after steaming we realize that one of the tastes is missing we can always add a bit of sugar or lemon or chilly at the time of tempering.

These can be deep fried too for a crispier version.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 18

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