Nut-Free Patra
Discover the irresistible flavors of Nut-Free Patra, a delightful variation of the classic Gujarati snack that swaps nuts for a spiced gram flour paste. This vegan and nut-free recipe features tender colocasia leaves layered with a tangy-sweet mixture of tamarind, jaggery, and aromatic spices, rolled to perfection, steamed, and shallow-fried for a crispy finish. The addition of sesame seeds, cumin, and mustard seeds offers a nutty crunch without allergens, making it ideal for those with dietary restrictions. Serve these golden-brown patra slices as a warm appetizer or a light snack, garnished with fresh coriander for a burst of flavor. Ready in just an hour, it’s a perfect option for parties, teatime, or festive occasions!
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Recipe Information
Ingredients
- 8 leaves Colocasia leaves (large)
- 200 grams Gram flour (besan)
- 3 tablespoons Tamarind pulp
- 2 tablespoons Jaggery (grated)
- 2 tablespoons Sesame seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Ginger paste
- 1 teaspoon Green chili paste
- 1 teaspoon Salt
- 150 milliliters Water
- 3 tablespoons Vegetable oil
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Start by washing the colocasia leaves thoroughly to remove any dirt. Pat them dry with a clean kitchen towel.
In a mixing bowl, combine gram flour, tamarind pulp, grated jaggery, turmeric powder, red chili powder, coriander powder, ginger paste, green chili paste, and salt. Gradually add water to form a smooth, thick paste.
Take one colocasia leaf and place it on a flat surface with the veins facing upwards. Apply a thin layer of the prepared gram flour paste evenly over the leaf.
Place another leaf on top of the first one and repeat spreading the paste. Continue layering and spreading the paste for 4 leaves in each roll.
Once layered, fold in the sides and carefully roll the leaves tightly. Secure the roll by tying it with a kitchen string or inserting a couple of toothpicks.
Repeat steps 3-5 with the remaining leaves to create another roll.
Steam the rolls in a steamer for about 20 minutes until cooked. Insert a toothpick to check; it should come out clean.
Allow the rolls to cool slightly, then cut them into 1/2-inch thick slices.
Heat vegetable oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they begin to splutter, add sesame seeds and sauté for a few seconds.
Gently place the patra slices in the pan. Shallow fry them until they are golden brown and crispy on both sides.
Remove the slices from the pan and drain any excess oil on paper towels.
Garnish with fresh coriander leaves and serve warm as a snack or appetizer.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 68.6 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 5070 mg | 108% | |
*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.
