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    • 1/2 tsp Asafoetida
    • 1 pinch Asafoetida
    • 1 tsp Chilli, powder
    • 2 tbsp Coriander
    • 3 tbsp Tamarind


    • 1 tsp Ginger-green chilli paste

    Baking & Spices

    • 1 tsp Mustard seeds
    • 1 Salt
    • 2 tsp Sesame seeds
    • 1/2 tsp Turmeric

    Oils & Vinegars

    • 3 tsp Vegetable oil

    Nuts & Seeds

    • 2 tbsp Coconut


    • 2 1/2 cups Besan (bengal gram flour)
    • 3/4 cup Grated jaggery (gur)
    • 10 Medium sizedcolocasia leaves


    3y Saved to Delicious


    • Naz Hus

      Paatra ( Gujarati Recipe): Taro, calocasia leaves stuffed with sweet and spicy mixture rolled up and steamed

    • sajeeta

      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. Depending on the size of the leaves, you get normal or mini patras. Although patras taste best when deep-fried, you can also steam or shallow-fry them. When making patras, remember the two key secrets to success: roll them tightly, and never forget the tempering!

    • san D

      Paatra ( Gujarati Recipe) recipe | Gujrati Recipes | by Tarla Dalal | | #552

    • Kiran Kotecha

      Patra, fame is not easily earned, and if this recipe is so popular, it must be because it combines those rare qualities of flavour and good health! colcocasia leaves are very nutritious as well as tasty, especially if made into patra – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also make mini patras by using small leaves to make small rolls. S...

    • Mona

      Patra | Tarla Dalal Can replace with collard green leaves

    • Sejual Shah

      Paatra ( Gujarati Recipe) recipe

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