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Ras paatra recipe

A Gujarati Culinary Gem, made with colocasia leaves and besan batter.
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Prep Time 10 minutes
Cook Time 15 minutes
Standing Time 10 minutes
Total Time 35 minutes
Course Appetizer, Snack, Snacks
Cuisine Gujarati, Indian
Servings 4 servings

Ingredients
  

For the Besan (Gram flour) mixture:

  • 2 1/2 cup bengal gram flour बेसन
  • 1/2 tsp turmeric powder हल्दी
  • 1 tsp chilli powder लाल मीर्च
  • 1/2 tsp asafoetida हिंग
  • 3/4 cup grated jaggery गुड
  • 3 tbsp tamarind pulp इमली पल्प
  • salt to taste (नमक)

Other Ingredients:

  • 10 medium sizedcolocasia leaves अरबी के पत्ते
  • 2 tsp oil तेल
  • 1 tsp mustard seeds राय
  • 2 tsp sesame seeds तील
  • a pinch of asafoetida हिंग
  • 2 dry red chilli सुखी लाल मीर्च

For Garnishing:

  • 2 tbsp chopped corriander धनीया

Instructions
 

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.
    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

How to proceed:

  • Wash the colocasia leaves and dry using a kitchen towel.
    10 medium sizedcolocasia leaves
  • Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
  • Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
  • Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
  • Continue the procedure (step no. 3 and 4) for 3 more leaves.
  • Fold the leaf around 1” from one side.
  • Apply the besan mixture on it. Repeat the same with the other side.
  • Fold the leaf around 1” from your side.
  • Apply the besan paste on it with your fingers.
  • Roll it up tightly, while applying besan mixture with each fold. Keep aside.
  • 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.
  • Keep it aside and let it cool for approximately 10 minuts.
  • When cool, cut into 12 mm. (1/2”) thick slices. Keep aside.
  • Heat the oil in a kadhai, add the mustard seeds and two red chillies.
    2 tsp oil, 1 tsp mustard seeds, 2 dry red chilli
  • When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
    2 tsp sesame seeds, a pinch of asafoetida
  • Add the patra pieces, toss gently and sauté on a medium flame for a minute.
  • 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.)
  • Serve immediately garnished with coriander.
    2 tbsp chopped corriander