A classic Gujarati snack featuring tender colocasia leaves smeared with a tangy, sweet, and spicy gram flour paste. The rolls are steamed, sliced, and tempered for an irresistible finish.
Prep25 min
Cook30 min
Servings4
Serving size: 4 pieces
326cal
11gprotein
43gcarbs
14gfat
Ingredients
10 pieces Colocasia Leaves (medium-sized, also known as Arbi ke Patte)
1.5 cup Besan (Gram flour)
2 tbsp Tamarind Paste
2 tbsp Jaggery (Grated or powdered)
1 inch Ginger (Grated)
2 pcs Green Chili (Finely chopped or made into a paste)
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
Aromatic, fiber-rich Patra paired with a protein-packed masala omelette. A gut-friendly delight!
This gujarati dish is perfect for lunch. With 633.33 calories and 31.169999999999998g of protein per serving, it's a nutritious choice for your meal plan.
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
0.5 tsp Hing (Asafoetida, divided)
1.25 tsp Salt (Adjust to taste)
0.75 cup Water (Add as needed to make a thick paste)
2 tbsp Vegetable Oil (For tempering)
1 tsp Mustard Seeds
1 tbsp Sesame Seeds
10 pcs Curry Leaves
2 tbsp Fresh Coconut (Grated, for garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Colocasia Leaves
Rinse the colocasia leaves well under running water. Pat them completely dry with a clean kitchen towel.
Place a leaf upside down on a cutting board, with the veins facing up. Using a sharp knife, carefully shave off the thick central vein and any other prominent side veins. This is crucial to prevent throat irritation and makes the leaves flexible for rolling.
2
Make the Besan Paste
In a large mixing bowl, combine besan, tamarind paste, jaggery, grated ginger, chopped green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, 0.25 tsp of hing, and salt.
Gradually add water, whisking continuously to form a thick, smooth, and lump-free paste. The consistency should be like that of a thick chutney, easily spreadable but not runny.
3
Assemble the Patra Rolls
Place the largest prepared leaf upside down on your work surface. Spread a thin, even layer of the besan paste over the entire surface using your fingers or a spatula.
Place a slightly smaller leaf on top and repeat the process. Continue stacking and spreading paste for 3-4 leaves, arranging them to form a rough rectangle.
Fold about an inch from both the left and right sides inwards.
Starting from the bottom (stem end), roll the stack of leaves upwards into a tight, compact log.
4
Steam the Rolls
Prepare your steamer by adding water to the bottom pot and bringing it to a boil. Lightly grease the steamer plate or tray.
Carefully place the prepared rolls on the greased plate, ensuring they do not touch each other.
Steam the rolls over medium heat for 20-25 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean. The color of the leaves will also darken.
5
Cool and Slice
Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This step is essential as slicing them while hot will cause them to crumble.
After they have cooled, use a sharp knife to cut the rolls into 1/2-inch thick slices.
6
Temper and Serve
Heat oil in a wide, non-stick pan over medium heat. Add the mustard seeds and let them crackle.
Add the sesame seeds, curry leaves, and the remaining 0.25 tsp of hing. Sauté for 30 seconds until fragrant.
Gently place the sliced patra into the pan in a single layer. Cook for 2-3 minutes, then carefully flip and cook the other side until lightly golden and crisp.
Garnish with fresh grated coconut and chopped coriander leaves. Serve immediately.
235cal
16gprotein
5gcarbs
16gfat
Ingredients
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
