Low Carb Patra
Savor the flavors of a classic Indian snack with a healthier twist in this "Low Carb Patra" recipe! Perfect for those following a low-carb lifestyle, this recipe swaps traditional colocasia leaves with nutrient-packed collard greens and incorporates almond flour alongside gram flour for a lighter, more wholesome base. Filled with vibrant spices like turmeric, red chili, and coriander and balanced with zesty lemon juice, the rolls are steamed to perfection before being lightly pan-fried with a fragrant tempering of mustard seeds, curry leaves, and sesame seeds. The result? A crispy, golden-brown treat that's both satisfying and guilt-free. Ideal as an appetizer, snack, or side dish, Low Carb Patra brings the authentic taste of Gujarat to your table with a health-conscious twist. Ready in just an hour, it’s both flavorful and easy to make.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 large collard green leaves
- 1 cup gram flour (besan)
- 0.5 cup almond flour
- 0.5 cup yogurt
- 0.5 cup water
- 1 tablespoon ginger paste
- 1 teaspoon green chili paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 tablespoons sesame seeds
- 1 tablespoon olive oil
- 10 leaves curry leaves
- 1 teaspoon mustard seeds
- 0.25 teaspoon asafoetida
Instructions
Begin by washing the collard greens thoroughly and pat them dry with a clean kitchen towel.
In a large mixing bowl, combine gram flour, almond flour, yogurt, water, ginger paste, green chili paste, turmeric powder, red chili powder, coriander powder, lemon juice, and salt.
Whisk these ingredients into a smooth batter, ensuring there are no lumps.
Place a collard green leaf on a flat surface with the vein side up and spread a thin layer of the batter evenly over the entire leaf.
Place another leaf on top of the first and spread more batter. Repeat until you have layered four leaves.
Starting from the edge, carefully roll the leaves into a tight cylinder, tucking in the sides to prevent the batter from seeping out.
Secure the roll with cooking twine if necessary.
In a steamer, bring water to a boil and steam the rolled leaves for 20-25 minutes. Allow them to cool before slicing.
Once cool, slice the roll into half-inch thick rounds.
To temper, heat olive oil in a pan over medium heat. Add mustard seeds, allowing them to crackle.
Add asafoetida, curry leaves, and sesame seeds. Stir for a few seconds until fragrant.
Place the patra slices in the pan and lightly fry them, turning occasionally, until they are golden brown on both sides.
Remove from heat and serve warm as a delicious low-carb snack.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 25.5 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1156 mg | 89% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2322 mg | 49% | |
*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.
