Prep Time
40 minutes
Cook Time
30 minutes
4 servings

For the besan mixture

  • 2 cups besan (bengal gram flour)
  • 1 tsp ginger-green chilli paste
  • ½ tsp turmeric powder (haldi)
  • 1 tsp chilli powder
  • ½ tsp asafoetida (hing)
  • 4 tbsp date tamarind paste
  • salt to taste

Other ingredients

  • 10 medium sized colocasia leaves, thoroughly washed and dried with kitchen towel.
  • 1 tsp mustard seeds (rai/sarson)
  • 2 tsp sesame seeds (til)
  • a pinch of asafoetida (hing)

For the garnish

  • 2 tbsp freshly grated coconut
  • 2 tbsp finely chopped coriander (dhania)

For the besan mixture

  • Combine all the ingredients in a bowl, add water (approx 1 cup)
  • Mix thoroughly till the mixture becomes smooth. Keep aside.

For the paatra

  • 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 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 20 to 25 minutes or till it becomes firm.
  • When cool, cut into 12 mm. (½”) thick slices. Keep aside.
  • Heat the kadhai and add the mustard seeds.
  • When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
  • Add the patra pieces, toss gently and sauté on a medium flame for a minute.
  • Serve immediately garnished with coconut and coriander.


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