Gluten-Free Patra
Discover the vibrant and flavorful world of **Gluten-Free Patra**, a beloved Indian snack made with tender colocasia leaves and a spiced chickpea flour batter. This recipe transforms the traditional favorite into a gluten-free delight, combining the tanginess of tamarind and the sweetness of jaggery with bold aromatics like ginger, green chili, and asafoetida. Steamed to perfection and lightly pan-fried for a crispy finish, each bite bursts with texture and zest. Garnished with freshly grated coconut and coriander, it’s an irresistible dish perfect for tea-time or as a healthy appetizer. Ideal for those with dietary restrictions, this gluten-free patra delivers authentic flavors without compromise.
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Recipe Information
Ingredients
- 10 leaves Colocasia (taro) leaves
- 250 grams Gluten-free chickpea flour
- 200 milliliters Water
- 2 tablespoons Tamarind paste
- 2 tablespoons Jaggery or brown sugar
- 1 teaspoon Ginger paste
- 1 teaspoon Green chili paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 pinch Asafoetida (hing)
- 2 tablespoons Sesame seeds
- 4 tablespoons Oil
- 1 teaspoon Salt
- 1 teaspoon Mustard seeds
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Grated coconut
Instructions
Wash the colocasia leaves thoroughly and pat them dry. Remove the thick veins from the back using a knife for easy rolling.
In a large mixing bowl, combine the chickpea flour, tamarind paste, jaggery, ginger paste, green chili paste, turmeric powder, red chili powder, asafoetida, and salt. Gradually add water and mix to form a thick, smooth batter.
Place a colocasia leaf upside down (vein side up) on a flat surface. Spread a thin layer of the chickpea batter evenly over the leaf using your hand or a spatula.
Place another leaf on top of the first and repeat the process. Stack up to 3-4 leaves using this method.
Fold the sides of the stacked leaves and carefully roll them tightly into a cylindrical shape.
Heat a large steamer. Place the rolled leaves in the steamer and steam for about 20-25 minutes until they are cooked through. Insert a knife to check; if it comes out clean, the rolls are done.
Allow the cooked rolls to cool completely. Once cooled, slice them into 1/2-inch thick pieces.
Heat oil in a pan. Add mustard seeds and let them splutter. Add sesame seeds and sauté briefly.
Add sliced patra pieces to the pan. Toss them gently to coat with the tempered oil for about 5-7 minutes until they are slightly crisp on the outside.
Garnish with freshly chopped coriander leaves and grated coconut before serving.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 71.3 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3474 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
