A savory and spicy fusion snack where tender minced mutton is slathered onto colocasia leaves, rolled, steamed, and then pan-fried to crispy perfection. It's a unique appetizer that combines the technique of Gujarati Patra with the rich flavors of Mughlai Kheema.
Prep30 min
Cook40 min
Servings4
Serving size: 1 serving
502cal
30gprotein
37gcarbs
28g
Ingredients
10 pieces Colocasia Leaves (Medium-sized, also known as Arbi ke Patte)
300 g Mutton Mince (Also known as Kheema)
1 cup Besan (Gram flour, for binding)
1 medium Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
3 pieces Green Chilli (Finely minced, adjust to taste)
4 tbsp Coriander Leaves (3 tbsp for filling, 1 tbsp for garnish)
2 tbsp Tamarind Paste (Helps counteract itchiness from leaves)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Aromatic Kheema Patra with soft rotli and gut-friendly dahi – a protein-packed, homestyle comfort food delight!
This gujarati dish is perfect for dinner. With 957.52 calories and 46.65g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Grated or powdered)
1 tbsp Lemon Juice
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to spice preference)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
6 tbsp Sunflower Oil (4 tbsp for frying, 2 tbsp for tempering)
1 tsp Mustard Seeds
1 tsp Sesame Seeds
0.25 tsp Hing (Asafoetida)
10 pieces Curry Leaves
2 tbsp Fresh Coconut (Grated, for garnish)
Instructions
1
Prepare the Colocasia Leaves
Wash the colocasia leaves thoroughly under running water and pat them completely dry with a kitchen towel.
Place a leaf on a cutting board with the vein-side facing up. Using a sharp knife, carefully shave off the thick central vein and any other prominent veins. This step is crucial to make the leaves pliable and prevent throat irritation.
Repeat this process for all the leaves and set them aside.
2
Create the Kheema Filling
In a large mixing bowl, combine the mutton mince, besan, finely chopped onion, ginger-garlic paste, and minced green chillies.
Add all the powdered spices: turmeric, red chilli, coriander, cumin, and garam masala. Also add the tamarind paste, grated jaggery, lemon juice, 3 tbsp of chopped coriander leaves, and salt.
Using your hands, mix everything together vigorously until it forms a thick, well-combined, and uniform paste. The paste should be thick enough to spread easily without being runny.
3
Assemble the Patra Rolls
Lay the largest leaf on a clean, flat surface, vein-side up. Take a portion of the kheema paste and spread a thin, even layer across the entire surface of the leaf.
Place a slightly smaller leaf on top and repeat the process. Create a stack of 3 to 4 leaves, applying the paste between each layer.
Fold the two longer sides of the leaf stack inwards by about an inch to seal the edges.
Starting from the bottom (stem end), roll the stack up tightly into a compact, firm log.
Repeat the process to make 2-3 rolls with the remaining leaves and filling.
4
Steam the Rolls
Lightly grease a steamer plate or tray. Place the prepared rolls on it, ensuring they are seam-side down and not touching each other.
Bring water to a boil in a steamer or a large pot. Place the tray inside, cover with a lid, and steam for 20-25 minutes on medium heat.
To check if they are cooked, insert a knife or skewer into the center of a roll; it should come out clean. The leaves will also change to a darker green color.
Once cooked, carefully remove the rolls from the steamer and let them cool down completely on a wire rack for at least 30-40 minutes. This is essential for firm, clean slices.
5
Shallow Fry the Slices
Once the steamed rolls are completely cool, use a sharp, serrated knife to cut them into neat 1/2-inch thick slices.
Heat 4 tbsp of oil in a wide, non-stick pan over medium-high heat.
Carefully arrange the slices in the pan in a single layer, without overcrowding. Fry for 3-4 minutes on each side, until they are golden brown and crispy.
Remove the fried patra slices and place them on a plate lined with paper towels to absorb any excess oil.
6
Temper and Serve
In a small pan (tadka pan), heat the remaining 2 tbsp of oil over medium heat.
Add the mustard seeds and let them splutter. Then, add the sesame seeds, hing, and curry leaves. Sauté for about 30 seconds until fragrant.
Pour this hot tempering evenly over the fried kheema patra slices.
Garnish with freshly grated coconut and the remaining 1 tbsp of chopped coriander leaves.
Serve immediately while hot and crisp with green chutney or ketchup.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
