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 the colocasia leaves thoroughly to remove any dirt.
Pat them dry using a clean cloth.
Using a knife, trim the thick central veins carefully so the leaf becomes flat and easy to roll. Be gentle while doing this so the leaf does not tear.
Step 2: Prepare the Batter
In a mixing bowl add:
- Besan
- Rice flour
- Red chilli powder
- Turmeric powder
- Coriander powder
- Salt
- Tamarind pulp
- Grated jaggery
- Ginger-garlic paste
Mix all the ingredients well.
Slowly add water while mixing to form a smooth, thick, spreadable batter. The batter should be thick enough to coat the leaves without dripping.
Step 3: Layer and Roll
Place one colocasia leaf vein-side facing up.
Spread a thin layer of the batter evenly over the leaf.
Place another leaf on top and apply batter again. Continue the process for 3–4 leaves, creating layers.
Fold the sides of the leaves inward and roll tightly into a log shape.
Repeat the same process for the remaining leaves.
Step 4: Steam the Rolls
Place the prepared rolls in a steamer.
Steam them for 20–25 minutes until they become firm and cooked completely.
Remove from the steamer and allow them to cool completely.
Once cooled, cut them into round slices.
Step 5: Tempering
Heat oil in a pan.
Add mustard seeds and allow them to splutter.
Add sesame seeds and curry leaves.
Now add the sliced paatra pieces and saute gently for 3–4 minutes until slightly crisp.
Finally garnish with grated coconut and chopped coriander leaves.
Serve hot.
Tips
• Always choose tender colocasia leaves for best taste.
• Remove thick veins properly to avoid bitterness and itching.
• The batter should be thick and spreadable, not watery.
• Let the rolls cool before slicing so they hold their shape.
• Light sautéing after steaming enhances the flavor and texture.
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.
Common Mistakes to Avoid
• Using very mature leaves can cause itchy taste.
• Thin batter may cause the rolls to break while steaming.
• Cutting the rolls while hot may make them crumble.
• Over-steaming can make the slices too soft.
Variations
- Crispy Paatra: Shallow-fry slices after steaming
- No jaggery: Skip for a spicy-only version
- Gujarati style: Add more jaggery and sesame seeds.
Frequently Asked Questions
1. Why do colocasia leaves sometimes cause itching?
Improper cooking or thick veins in the leaves may cause itching due to natural oxalates.
2. Can paatra be eaten without tempering?
Yes, it can be eaten directly after steaming, but tempering enhances flavor.
3. Can I store paatra?
Yes. Refrigerate for 2 days and reheat before serving.
4. Can I make paatra without jaggery?
Yes, but jaggery balances the tangy tamarind flavor.
5. Can I fry paatra slices?
Yes. Some people shallow fry slices for extra crispiness.
6. Which flour is used for paatra?
Gram flour (besan) is the main flour used.
Paatra is a traditional Indian steamed snack made with colocasia leaves and gram flour batter. Its unique sweet, spicy, and tangy taste makes it a popular festive and tea-time dish in many regions of India.
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