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  • san D

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

  • 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!

  • Mona

    Patra | Tarla Dalal Can replace with collard green leaves

  • Naz Hus

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

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Mohanthaal is another famous sweet from the gujarati repertoire. This sweet needs to be prepared with tact, as the one-thread sugar syrup is the foundation stone for the success of this recipe. If overdone, the dish loses its colour and taste. Also, the mava that imparts the softness to this sweet should be added after the besan is adequately browned.

A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to make this dal preparation. The cooks would have a meal ready around the time the maharaja returned from shikaar. It would consist of this dal, along with a meat preparation eaten with rotis. This is a quicker version of the traditional recipe but tastes just as delicious.

alu vadi or patra or pathrode – colocasia or taro root leaves smeared with spiced, sweet and tangy gram flour paste and steamed to be tempered later. #ganeshchaturthi #patra

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Pandoli is a Gujarati snack cooked in a unique style using a double boiler. Chola dal reinforces this recipe with nutrients like proteins, calcium, iron, and folic acid. However, it is very important to soak the dal for a few hours to increase its digestibility. You can also make pandolis in moulds. I have added spinach to make the pandolis interesting and colourful; actually, you can add any leafy vegetable of your choice.

Rotlas are made with bajra, jowar or nachni flour, and combine very well with ghee, jiggery. Take care to make the rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. With practice and patience, you can surely master the art of rolling the rotlas uniformly and making them puff up.

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