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You are here: Home / Gujarati Recipes / How to make Paatra and Rasiya Paatra

How to make Paatra and Rasiya Paatra

2014-05-06 by Anjana Chaturvedi

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A spicy and tangy steamed snack made with Taro Root Leaves and Chickpea flour

 

Paatra of Gujarat or Alu vadi or pathrode of Maharashtra is a steamed snack made with colacosia leaves. Fresh colacosia leaves/Taro root leaves/Arbi ka patta are smeared with a spiced gram flour batter. Green chili paste, ginger, tamarind paste and jaggary are added in the gram flour batter to gives a medley of sweet, sour and spicy taste.

After applying the gram flour paste and stacked together then the leaves are rolled to make a long and thick roll. The roll is steamed to cook perfectly and then sliced into thin roundels. The number of leaves used to make the roll depend on how thick you want to make it, if you want to serve small pieces then use just 2-3 leaves in a roll or use 5-6 leaves in a roll like I have used here. They can be served with tea as a snack, served with green chutney or coconut chutney. A good recipe for lunch box, picnic or as a travel food.

After steaming, Paatra can be served in 3 ways:

1. Steamed – just squeeze some lemon juice, fresh coconut and chopped coriander and serve (fat free snack)
2. Deep fried – deep fry the steamed paatra slices in hot oil to make them crisp
3. Stir fried – tempered in mustard seeds, sesame and few other ingredients,which I have posted here
4. Rasiya paatra – tempered with spices and little sweet and sour liquid to make them moist and juicy.I have mentioned this method in the end of this post

 

INGREDIENTS –

  • Colocasia leaves/arbi patta/Paatra leaves – 8 big
  • Gram flour/besan– 2  cups
  • Wheat flour /atta– 1/4 cup (optional)
  • Chili paste/pisi hari mirch  – 1.5 tbsp
  • Ginger paste/adrak paste – 1 tsp
  • Tamarind / Imli, dried – 1.5 tbsp
  • Jaggary / Gur – 2.5 tbsp
  • Chili powder /lal mirch– 1 tsp
  • Coriander powder /dhaniya – 1 tsp
  • Turmeric/haldi – 1/2 tsp
  • Cooking oil /tel- 2 .5 tsp
  • Baking soda – a pinch of (optional)
  • Salt – to taste
Tempering –
  • Cooking oil – 3 tbsp
  • Mustard Seeds / Rai – 1 tsp
  • White Sesame Seeds / Til – 2 tsp
  • Asafoetida / Hing – 1/4 tsp
  • Curry leaves – 10
  • Green Chilies, slit lengthwise – 4
PROCEDURE-
1. Wash the colocasia leaves/paatra and then gently wipe with a cloth
2. Carefully trim the hard vain of the center of the leaf with a sharp knife.so it become easy to roll the leaf after wards.

 

3. Soak tamarind in half cup of water for about 15 minutes,then mash and squeeze the pulp.
4. Soak jaggary in little water and mash well.
5. Take a bowl and add all the ingredients listed, jaggary and tamarind paste.
6. Add just enough water to make a thick paste (like idli batter consistency).
7. Take a colocasia leaf  from the vein side up and apply paste all over.
8. Now arrange other leaf over it with opposite sides facing the bottom. Apply the paste all over it.
9. Repeat the process with all the leaves. If you want to make small roundels then use only 2-3 leaves to make a roll and if you want to make big roundel then can use 5-6 leaves to make a roll.
10. After applying the paste fold the top and sides for about half inches.
then roll and make a neat and tight roll.
11. Place the rolls in a greased steamer plate.
12. Boil enough water in a steamer and place the steamer plate inside.
13. Cover the steamer with a tight lid and steam on medium heat for about 25- 30 minutes.
14. Take out the rolls and slice with a sharp knife

 

 

Tempering / Waghar

15-Heat oil in a big pan.
16-Add mustard seeds,when they start crackling add sesame seeds, asafoetida ,curry leaves and green chilies.stir for a minute.
17-Add sliced paatras and saute for 2 minutes on medium heat.
18-Switch off the flame and add chopped fresh coriander and grated coconut.
19-Serve with green chutney,coconut chutney or ketchup

RASIYA PAATRA (a slightly juicy variant of paatra) –

Tempering-

  • Paatra, sliced – 2.5 cup
  • Cooking oil – 2 tbsp
  • Mustard seeds/ rai – 1 tsp
  • Sesame seeds / til – 1.5 tsp
  • Asafoetida / hing – 1/4 tsp
  • Curry leaves / curry patta – 8
  • Bay leaf / tej patta – 1
  • Clove / laung – 3
  • Cinnamon /daalchini – 1/2 inch piece
  • Grated coconut-1.5 tbsp
  • Green chili, slit – 2
  • Lemon juice – 1.5 tsp
  • Sugar – 1.5 tsp
  • Salt – to taste
  • Water – 1 cup

PROCEDURE-

1. Heat oil in a pan add mustard seeds, sesame seeds, cloves, bay leaf, cinnamon, asafoetida, curry leaves and green chilies.
2. Now add water ,salt and sugar and give it a rolling boil.
3. Now add the sliced paatras and desiccated or fresh coconut and simmer for 5 minutes.
4. Switch off the flame and add lemon juice and chopped coriander.
5. Keep covered for 2-3 minutes and then serve.

NOTE-
If colocasia leaves/paatra are not available then you can use big spinach leaves as an alternate.

Print Recipe
3.58 from 7 votes

How to make Paatra and Rasiya Paatra

Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 5 people

Filed Under: Gujarati Recipes, Starter/snacks, Travel food Tagged With: Alu vadi, colacosia, Gujarati Cuisine, Paatra, Pathrode, Patra, Rasiya Paatra, Rasiya patra, Vegan, vegetarian

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Comments

  1. ashok says

    2021-08-10 at

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    • Anjana Chaturvedi says

      2021-08-18 at

      Thank You !

  2. Aashish says

    2018-01-13 at

    Great recipe very easy and very tasty. I used Swiss chard which worked very well, Thank you for the great recipes

    • anjanaskc says

      2018-01-13 at

      Thank You Aashish !loved your idea of using Swiss Chard !

  3. MaryamUmerm says

    2016-04-18 at

    Thanks I longed to learn this patra iam a bombayite married in karachi .I willdefinitely make it as it is not available here Keep up the good work

  4. Sathya says

    2014-05-14 at

    I did this dish with swiss chard and it turned out delicious.

  5. Manju @ Manjus Eating Delights says

    2014-05-09 at

    I absolutely love patra and usually buy it from the frozen ready-to-eat section . I donno if we get fresh colocassia leave shere though. I will try this when I go to india next time. My parents also will love this for sure as its made with healthy ingredients.

  6. anjanaskc says

    2014-05-08 at

    @Mallory Frayan-If you not get taro root leaves then you can also make it with big and thick spinach leaves.

  7. Mallory Frayn says

    2014-05-07 at

    This looks really fascinating! I'm not sure where I would find taro root leaves but I might have to try and track them down at a specialty food store!

  8. prettypolymath.com says

    2014-05-07 at

    I LOVE patra! Thanks for the recipe!! They look delicious

  9. Linsy Patel says

    2014-05-06 at

    my mom used to make this, i do the short cut, but still my daughter's favorite.

  10. Priya Suresh says

    2014-05-06 at

    Never tried or tasted this dish, paatra looks fabulous.

  11. nandoos Kitchen says

    2014-05-06 at

    This is something which I always wanted to try but as sayantani said, leaves are a problem. I don't find these leaves here. Patra looks very tempting.

  12. Sayantani says

    2014-05-06 at

    I so want to try it but not sure which leaves to use. yours tempting me again to go search for some leaves now.

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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