Ingredients
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15 Arbi leaveswashed and thoroughly cleaned, with the core removed from the center.
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2 tablespoons Jaggery powder
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2 tablespoons Tamarind pulp
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1 teaspoon fresh green chili paste
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1 teaspoon Turmeric powder
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2.5 teaspoons Dhaniya powder
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1/2 teaspoon Hing
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1 teaspoon Garam Masala
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Salt
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A pinch Baking soda
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1 Cup Regular Besan
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2 tablespoons Rice flour
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water
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2 tablespoons For the Tadka (Tempering): Oil
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1 tablespoons mustard seeds
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1 tablespoons cumin seeds
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1 tablespoon white sesame seeds
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Fresh corianderchopped
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Some fresh coconutgrated
About
Gujarati Paatra: A Taste of My Childhood!
Growing up, Paatra wasn’t just a dish; it was a feeling. I remember watching my grandma and mom meticulously prepare these vibrant green rolls, the aroma of the jaggery, tamarind, and spices filling our home. It’s a flavour that instantly transports me back to those cherished childhood days, a true taste of my Gujarati heritage.
Steps
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1
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Take 15 Arbi leaves and wash and clean thoroughly, remove the core from the centre. |
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2
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To prepare the batter, in a bowl take 2 tbs jaggery powder, 2 tbs tamarind pulp. |
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3
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Mix everything well, till jaggery melts. |
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4
Done
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Then add, 1 tsp fresh green chili paste, 1 tsp turmeric powder, 2.5 tsp dhaniya powder, 1/2 tsp Hing, 1 tsp garam masala, salt as per taste, and a pinch of baking soda. |
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5
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- Mix all the masalas well with jaggery pulp. - Then add 1 cup regular besan and 2 tbs rice flour. |
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6
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Now gradually add water , and keep mixing till you get thick plyable consistency batter (consistency should be as shown in the video). |
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7
Done
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Now apply thin layer of this besan batter on arbi leave, then place 1 more arabi leave upside down and apply thin layer of he batter again. (Repeat the procedure 4 times - one roll of patra should have 1 4 Arabi leaves.)- with 15 leaves you can make 3 to 4 rolls. |
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8
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9
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Now place each role well greased tray and steam the patra in a hot steamer for 20-25 minutes. |
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10
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- Once it’s steamed let it cool down completely. - Then cut the paatra (into thick roundels). |
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11
Done
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For the Tadka, heat 2 tbs oil in a pan and then add 1 tsp mustard seeds, 1 tsp cumin seeds and 1 tbs white sesame seeds. |
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12
Done
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Let Tadka crackle, add cut paatra; toss everything well. |
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13
Done
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- At last garnish the paatra with coriander and some fresh coconut. - Enjoy this Gujarati Farsan. |
