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2 Asafoetida
1 Chilli, powder
1 Coriander
1 Tamarind


1 Ginger-green chilli paste

Baking & Spices

1 Mustard seeds
1 Salt
1 Sesame seeds
1 Turmeric

Oils & Vinegars

2 Vegetable oil

Nuts & Seeds

1 Coconut


besan (bengal gram flour)
colocasia leaves
grated jaggery (gur)
  • Mona

    Patra | Tarla Dalal Can replace with collard green leaves

  • Melissa Patel

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

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Bateta nu shaak is one of the most popular gujarati foods, made in almost every household. A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes. Lemon juice and coriander added towards the end really perk up the dish. It tastes best when served with dal and rice.

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A popular leavened bread of exquisite taste cooked in a clay oven (which is known as a “tandoor” and is known to have originated in persia). The tradition carries on even today in modern day iran and several north indian homes. I have added some pounded mint leaves to the naan dough to enhance the flavour and appearance of this bread. I have also made smaller sized naans so that they can be cooked faster.

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Dal Fry. A popular moderately spiced north indian dal, consisting of a tasty combination of masoor dal and yellow moong dal. Goes great with any paratha or roti. Quick and easy to make.