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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.
For 4 servings
Prepare the Colocasia Leaves
Create the Kheema Filling
Assemble the Patra Rolls
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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.
This indian recipe takes 70 minutes to prepare and yields 4 servings. At 502.46 calories per serving with 30.04g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Steam the Rolls
Shallow Fry the Slices
Temper and Serve
Substitute mutton mince with chicken or turkey mince for a leaner version. Adjust cooking time slightly as chicken cooks faster.
For a vegetarian version, replace the mutton mince with a mixture of crumbled paneer, mashed potatoes, and grated vegetables like carrots and cabbage.
For a healthier alternative, arrange the steamed and sliced patra in an air fryer basket. Spray with a little oil and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway, until crisp.
Add 1 tablespoon of crushed peanuts to the kheema mixture for an extra layer of texture and nutty flavor.
Both mutton mince and besan (gram flour) are rich in protein, which is essential for muscle repair, building tissues, and overall body function.
Mutton is a great source of heme iron, a type of iron that is easily absorbed by the body. Iron is vital for forming hemoglobin, which transports oxygen in the blood, helping to prevent anemia and boost energy levels.
Mutton mince is packed with B-vitamins, particularly B12 and B3 (niacin). These vitamins are crucial for energy metabolism, nervous system health, and maintaining healthy skin.
The inclusion of spices like hing (asafoetida), cumin, and ginger aids in digestion, helps reduce bloating, and adds a layer of gut-friendly benefits to the dish.
Kheema Patra is a high-protein snack due to the mutton and besan. However, it is shallow-fried, which increases its calorie and fat content. It can be enjoyed in moderation as part of a balanced diet. To make it healthier, consider air-frying or baking the slices instead of pan-frying.
One serving of Kheema Patra (approximately 4 pieces or 190g) contains around 475 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of oil absorbed during frying.
Colocasia leaves contain calcium oxalate crystals, which can cause irritation. To prevent this, it's crucial to shave off the thick veins, use a souring agent like tamarind or lemon juice in the paste, and cook the rolls thoroughly by steaming them for the recommended time.
Absolutely! You can replace the mutton mince with an equal amount of crumbled paneer, mashed sweet potato, or a mix of grated vegetables bound with besan to create a delicious vegetarian patra.
Store leftover fried patra in an airtight container in the refrigerator for up to 2 days. Reheat in a pan, oven, or air fryer to regain crispiness. You can also store the steamed, uncut rolls in the fridge for 3-4 days and fry them fresh when needed.
Yes, you can freeze the steamed rolls. Cool them completely, wrap them tightly in plastic wrap and then foil, and freeze for up to a month. Thaw in the refrigerator overnight before slicing and frying.