Paatra

divider
Ingredients
  • 10 medium Colocasia leaves (paatra- substitute-large spinach leaves.)
  • 1 cup Gram flour
  • ¼ cup Jowar flour
  • ½ cup Rice flour
  • ¼ cup Wheat flour
  • 4 tbsps Gor
  • 2 tsps Sugar (or to taste)
  • 1 tbsp Peanuts (raw - ground)
  • 1 tsp Garam masala
  • 1 tsp Chili powder (or to taste)
  • 1 tsp Ground coriander/cumin mix
  • ½ tsp Turmeric
  • ¼ tsp Black pepper
  • ½ tsp Ground cinnamon
  • 1 tsp Fennel seeds (ground)
  • 1½ tsp Salt (or to taste)
  • ½ tsp Tamarind paste
  • 1 tbsp Plain yogurt
  • 2 tsps Ginger (crushed)
  • ½ tsp Garlic (crushed)
  • 2 tbsps Oil
Instructions
  1. Cut off stems, de-vein, wash and pat dry the patra. For spinach deveining is not necessary.
  2. Mix the flours and remaining ingredients to make a thick spreadable paste, using water.
  3. Place one leaf on flat surface, vein side up and pointed end on top.
  4. Spread thin layer of paste all over. Fold the sides to meet at center and spread paste on the folds.
  5. Fold the bottom "wings" up, enough to form a straight edge. Spread paste on the wings.
  6. Starting at the straight edge, carefully roll tightly into a cylindrical shape.
  7. Repeat with the remaining leaves.
  8. Steam for 30 minutes, on medium-high heat.
  9. NOTE: 1) Can use 2 leaves at a time by spreading paste on both leaves and placing smaller one on top of larger leaf. 2) Overlap edges of pasted spinach leaves to create a larger leaf.
Serving Suggestions
  1. Let cool slightly then cut ½ inch thick slices and deep-fry in hot oil. Remove and drain on a paper towel.
  2. Drizzle oil on steamed slices, garnish with finely chopped green coriander and grated coconut. Serve.
  3. Cut paatra into chunks. Heat 2 tbsp oil in a saucepan, add 1 tsp mustard seeds. When crackled add ¼ cup chopped onions, sauté until transparent then add 2 tbsp gor. When melted add paatra chunks and toss well. Serve garnished with chopped green coriander and sesame seeds.
  4. Don't steam, instead cut logs into 2 inch wide slices. Shallow-fry in hot oil for about one minute, just to seal. Place in a saucepan, cover and cook in its own steam on low heat for about 20 minutes or until cooked. Toss occasionally.