This dish is little hard to make, however believe me will make you go crazy after eating it. Ras paatra is a traditional Gujarati recipe and being a Gujarati girl i love it and i have learned it from my Grandmaa. You can make Ras Paatra with many variations in it. But this recipe emerged from Kathiyavad in Gujarat and I am sure people who stays away from Kathiyavad will definately like this recipe. I hope you enjoy making this delicacy as much as I have enjoyed sharing this family favourite. 🙂
Patra is sure to take your taste buds on a roller coaster ride! It is sweet, spicy and salty—all at the same time. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture.
For the Besan (Gram flour) mixture:
2 1/2 cup bengal gram flour
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp asafoetida
3/4 cup grated jaggery
3 tbsp tamarind pulp
Salt , to taste.
10 medium sized colocasia leaves
2 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
a pinch of asafoetida
2 dry red chilli
For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander
For the besan mixture
- Combine all the ingredients in a bowl, add water approx 1 cup and mix thoroughly till the jaggery melts and the mixture becomes smooth. Keep aside.
1. Wash the colocasia leaves and dry using a kitchen towel.
2. Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
3. Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
4. Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
5. Continue the procedure (step no. 3 and 4) for 3 more leaves.
6. Fold the leaf from one side.
7. Apply the besan mixture on it. Repeat the same with the other side.
8. Fold the leaf around from your side.
9. Apply the besan paste on it with your fingers. 10. Roll it up tightly, while applying besan mixture with each fold. Keep aside.
11. Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 15 to 20 minutes or till it becomes firm.
12. Keep it aside and let it cool for approximately 10 minuts. 13. When cool, cut into 12 mm. (1/2”) thick slices. Keep aside.
14. Heat the oil in a kadhai, add the mustard seeds and two red chillies.
15. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
16. Add the patra pieces, toss gently and sauté on a medium flame for a minute.
17. Add little water to khajur imli ki chutney to make it thin and add this mixture to patra. (Cook only for 1 or 2 minutes after this stage.)
18. Serve immediately garnished with coriander.