by Arpit, Published: November 19, 2013
This dish is little hard to make, however believe me this Gujarati Farsaan (snacks) will make you go crazy. Ras paatra is a traditional Gujarati recipe which I learned from my Grandmaa. You can google lots of Ras Paatra recipe and you will see many variations on net. But this recipe emerged from Kathiyavad in Gujarat and I am sure people who stays away from Kathiyavad will definately like this recipe.
Standing time: 10 mins
Yield: Makes 4 servings
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)
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)
2 tbsp chopped corriander (धनीया)
1. 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.
How to proceed:
1. Wash the colocasia leaves and dry using a kitchen towel.
2. Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
3. Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
4. Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
5. Continue the procedure (step no. 3 and 4) for 3 more leaves.
6. Fold the leaf around 1” from one side.
7. Apply the besan mixture on it. Repeat the same with the other side.
8. Fold the leaf around 1” from your side.
9. Apply the besan paste on it with your fingers.
10. Roll it up tightly, while applying besan mixture with each fold. Keep aside.
11. 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.
12. Keep it aside and let it cool for approximately 10 minuts.
13. When cool, cut into 12 mm. (1/2”) thick slices. Keep aside.
14. Heat the oil in a kadhai, add the mustard seeds and two red chillies.
15. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
16. Add the patra pieces, toss gently and sauté on a medium flame for a minute.
17. 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.)
18. Serve immediately garnished with coriander.
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