Low Sodium Patra
Experience the delightful flavors of traditional Gujarati cuisine with a healthy twist in this Low Sodium Patra recipe. Made with tender colocasia leaves and a flavorful besan (gram flour) mixture infused with tamarind paste, jaggery, and aromatic spices, this dish is perfect for those looking to enjoy savory snacks without compromising on health. The patra rolls are carefully steamed and lightly pan-fried for a golden, crispy finish, while sesame and mustard seeds add a nutty crunch. Garnished with fresh coriander, these bites are visually stunning and packed with taste, making them an ideal option for light appetizers or tea-time treats. Perfectly suited for low-sodium diets, this modified version retains all the authenticity of the classic dish while being heart-healthy and guilt-free.
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Recipe Information
Ingredients
- 8 pieces Colocasia leaves (large)
- 2 cups Besan (gram flour)
- 3 tablespoons Tamarind paste
- 2 tablespoons Jaggery (grated)
- 1 cup Water
- 1 teaspoon Chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt substitute (low sodium)
- 2 tablespoons Sesame seeds
- 1 teaspoon Mustard seeds
- 2 tablespoons Olive oil
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Wash and dry the colocasia leaves thoroughly, trimming any thick veins with a sharp knife without tearing the leaves.
In a mixing bowl, combine besan, tamarind paste, jaggery, water, chili powder, turmeric powder, coriander powder, cumin powder, asafoetida, and the salt substitute to form a smooth, thick paste.
Place a colocasia leaf on a flat surface with the vein side facing upwards. Spread a thin layer of the besan paste evenly over the leaf.
Place another leaf over the first one, spread the paste, and repeat the layering until four leaves are stacked.
Fold the sides of the stacked leaves inward slightly and roll them tightly from the base to the tip, securing the besan filling inside.
Repeat with the remaining leaves to form one more roll.
Steam the patra rolls in a steamer on medium heat for 20-25 minutes, or until they are cooked thoroughly.
Remove the rolls from the steamer and let them cool slightly. Slice the rolls into 1/2-inch thick pieces.
Heat olive oil in a non-stick pan. Add mustard seeds and let them splutter, followed by sesame seeds.
Add the sliced patra pieces to the pan and sauté gently on both sides until they turn golden brown.
Garnish with chopped coriander leaves and serve warm.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 341.1 g | 124% | |
| Dietary Fiber | 115.2 g | 411% | |
| Total Sugars | 88.7 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2375 mg | 183% | |
| Iron | 65.9 mg | 366% | |
| Potassium | 17349 mg | 369% | |
*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.
