Sugar-Free Patra
Delight in the irresistible flavors of **Sugar-Free Patra**, a wholesome twist on a classic Gujarati snack. Made with nutrient-rich colocasia leaves and a spiced chickpea flour batter, this recipe skips the sugar while retaining the bold, tangy flavors of tamarind and green chili paste. Rolled, steamed, and lightly pan-fried to golden perfection with a garnish of sesame seeds, fresh coconut, and coriander, these pinwheel-shaped snacks are a feast for the senses. Perfect for health-conscious eaters, this sugar-free version offers a guilt-free way to enjoy a traditional favorite, served warm as a snack or side dish. Packed with spices, free of refined sugar, and bursting with authentic Indian flavors, this dish is an absolute must-try!
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Recipe Information
Ingredients
- 12 large Colocasia leaves
- 200 grams Besan (chickpea flour)
- 2 tablespoons Tamarind paste
- 120 milliliters Water
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Asafoetida
- 0.5 teaspoon Baking soda
- 1 tablespoon Sesame seeds
- 1 teaspoon Mustard seeds
- 2 tablespoons Coconut oil
- 2 tablespoons Fresh grated coconut
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Green chili paste
Instructions
Start by washing the colocasia leaves thoroughly and pat them dry with a kitchen towel.
In a mixing bowl, combine the besan, tamarind paste, salt, turmeric powder, red chili powder, coriander powder, cumin powder, asafoetida, baking soda, green chili paste, and water. Mix to form a smooth, thick batter that coats the back of a spoon easily.
Lay a colocasia leaf flat on a clean surface with the veiny side facing upwards. Spread a thin layer of the prepared besan mixture evenly over the leaf.
Place another leaf on top and again spread the besan mixture. Repeat this process, stacking up to 3-4 leaves, each smeared with the batter.
Once stacked, start rolling the leaves tightly from one end to the other, ensuring a firm roll. Seal the edges with the batter.
Repeat the process to make similar rolls with the remaining leaves and batter.
Place the rolls in a steamer and steam for about 20-25 minutes until they are cooked through. Check by inserting a knife; it should come out clean.
Once cooked, remove the rolls and let them cool. Slice each roll into 1 cm thick pinwheels.
Heat coconut oil in a pan on medium heat. Add mustard seeds and sesame seeds. Let them splutter.
Add the sliced patra pieces to the pan and sauté for 5-7 minutes until they are lightly crispy and golden.
Garnish with fresh grated coconut and chopped coriander leaves.
Serve the sugar-free patra warm as a delicious snack or side dish.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 39.7 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6048 mg | 129% | |
*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.
