Paatra is prepared by spreading a spiced paste of colocasia leaves, rolling them up, and then steaming the rolls to create a soft, savoury dish. Among the most popular Indian snacks, particularly enjoyed in the Gujarati context for its spicy, tangy flavour and delightful texture, Generally, paatra is served as an appetiser or a tea-time snack enjoyed with chutneys or yoghurt. To prepare paatra, one requires large leaves of colocasia, which must be washed and pat dried. Then, they must prepare the ground paste using gram flour, ginger, garlic, sesame seeds, turmeric, red chilli powder, and a little jaggery for sweetness. Spread the even paste all over the underside of each leaf. Stack them one after another and then roll them carefully as a Swiss roll. Once rolled, steam the paatra rolls for around 30-40 minutes until they are fully cooked and firm. This paatra recipe can be modified to suit your palate preferences. Some people add a little tamarind or lemon juice to give that flavour to the filling. Once steamed, those rolls can be cut into little portions and usually served with chutneys or tangy dips. Paatra is a delicious snack but also a healthy choice because not much oil is used, and it is rich in fibre from the leaves of colocasia. Paatra with spices is steamed soft, so it tastes distinctly yummy, and nobody can resist enjoying it on any occasion.

• 1 cup besan
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• 1/4 tsp cumin seeds powder
• 1/2 tsp coriander seeds powder
• 3/4 tsp garam masala powder
• 1/2 tsp tamarind paste
• 1 pinch cooking soda
• Salt
• 2 tsp jaggery
• 3 tbsp grated coconut
• Coriander leaves
• 3 tbsp oil
• 1 tsp mustard
• 1 tbsp sesame seeds
• 1/4 tsp asafoetida

• Paatra is a savory snack that combines the earthy goodness of arbi (colocasia) leaves with a sweet, tangy, and spiced gram flour filling.
• Start by washing 4 fresh arbi leaves thoroughly, removing dirt and impurities.
• Trim the thick veins with a knife to make the leaves pliable.
• Set the leaves aside.
• In a mixing bowl, prepare the filling by combining 1 cup of gram flour (besan), 2 teaspoons red chili powder, ¼ teaspoon turmeric, ¼ teaspoon cumin powder, 11/2 teaspoons coriander powder, ¾ teaspoon garam masala, and 1 teaspoon green chili-ginger paste.
• Add 1/2 teaspoon tamarind paste for tanginess, 2 teaspoons jaggery for a touch of sweetness, and salt to taste.
• Mix in 3 tablespoons grated coconut for texture and 1 pinch of cooking soda to make the filling light and fluffy.
• Gradually add water to form a thick paste.
• Spread a thin layer of the paste onto each arbi leaf, ensuring an even coating.
• Carefully roll the leaf from one end to the other, tucking the edges to seal the filling inside.
• Repeat for all leaves.
• Place the rolls in a steamer and steam for 20–25 minutes, or until the filling is firm and cooked through.
• Let the rolls cool slightly before slicing them into bite-sized pieces.
• For the tempering, heat 3 tablespoons of oil in a pan and add 1 teaspoon mustard seeds, 1 tablespoon sesame seeds, and ¼ teaspoon asafoetida.
• Let them splutter, then pour the tempering over the sliced paatra.
• Garnish with fresh coriander and serve hot with tamarind or coriander chutney.
• The tender arbi leaves, paired with the spiced filling and aromatic tempering, make paatra an irresistible appetizer or snack. Try out the recipe of paatra today!