Paatra is a traditional Indian steamed snack made using colocasia (arvi) leaves coated with a flavorful gram flour batter. The batter, prepared with besan, tamarind, jaggery, and aromatic spices, gives paatra its signature sweet, spicy, and tangy taste. The layered leaves are rolled, steamed until soft, sliced, and then lightly tempered to enhance the flavor. Soft on the inside and slightly crisp on the outside, paatra is a wholesome and satisfying dish. It is naturally rich in fiber and protein, making it a healthy tea-time snack or side dish. Known as Alu Vadi or Patrode in different regions of India, paatra reflects the richness of traditional cooking with simple ingredients and minimal oil and is commonly prepared during festivals and special occasions, especially in Maharashtrian and Gujarati households.
Ingredients
For Paatra rolls
- Colocasia leaves (Arvi leaves) – 10 to 12
- Besan (gram flour) – 1 cup
- Rice flour – 2 tbsp
- Tamarind pulp – 2 tbsp
- Jaggery – 2 tbsp (grated)
- Ginger-garlic paste – 1 tsp
- Red chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Cumin powder – ½ tsp
- Coriander powder – 1 tsp
- Hing (asafoetida) – a pinch
- Salt – to taste
- Water – as required (thick batter)
For tempering
- Oil – 2 tbsp
- Mustard seeds – ½ tsp
- Sesame seeds – 1 tsp
- Curry leaves – few
- Grated coconut – 2 tbsp (optional)
- Coriander leaves – for garnish
Preparation Method
Step 1: Prepare the leaves
- Wash colocasia leaves well and wipe dry.
- Trim thick veins using a knife (do not tear the leaf).
Step 2: Make the batter
- In a bowl, mix besan, rice flour, spices, salt, tamarind pulp, jaggery, and ginger-garlic paste.
- Add water slowly to make a thick spreadable batter.
Step 3: Apply and roll
- Place one leaf vein-side up.
- Spread batter evenly.
- Place another leaf on top, apply batter again.
- Repeat with 3–4 leaves.
- Fold sides and roll tightly into a log.
Step 4: Steam
- Steam the rolls for 20–25 minutes until firm.
- Cool completely, then cut into round slices.
Step 5: Tempering
- Heat oil, add mustard seeds, sesame seeds, and curry leaves.
- Add sliced paatra and sauté lightly.
- Garnish with coconut and coriander leaves.
Tips
- Always cook colocasia leaves properly to remove itchiness.
- Batter should be thick, not runny.
- Cooling before slicing gives perfect shapes.
Variations
- Crispy Paatra: Shallow-fry slices after steaming
- No jaggery: Skip for a spicy-only version
- Gujarati style: Add more jaggery and sesame seeds
Health Benefits
- Rich in dietary fiber, which helps improve digestion
- Besan provides plant-based protein, supporting muscle health
- Colocasia leaves are a good source of iron and calcium
- Steaming makes it a low-oil and healthy snack option
- Contains natural antioxidants from spices like turmeric and cumin
- Keeps you full for longer, helping in weight management