Lavingya Paatra

You are here: Home> Cuisine > Indian Veg Recipes > Gujarati > Gujarati Farsans > Lavingya Paatra

Lavingya Paatra

Viewed: 61097 times

Tarla Dalal

06 December, 2024

5.0/5 stars 100% LIKED IT Login Favourites 1 REVIEWS ALL GOOD

Table of Content

About Lavingya Paatra

Ingredients

Methods

Nutrient values

A traditional dish that is tasty and healthy too, Lavingya Paatra involves cooking thin layers of a besan-based paste rolled up in baby colocassia leaves. Generally, our ancient cooking techniques have some significance. Here, for instance, the colocassia leaves impart calcium to build strong bones. Serve with a chutney of your choice.

Ingredients

Main Ingredients

10 baby colocasia leaves (arbi ke patte)

2 tsp oil

1/2 tsp cumin seeds (jeera)

1 tsp sesame seeds (til)

a pinch of asafoetida (hing)

To Be Mixed Together For The Besan Paste (using 1/2 Cup Of Water)

1 1/2 cups besan (Bengal gram flour)

4 tbsp whole wheat flour (gehun ka atta)

3 tbsp curd (dahi)

1 tbsp finely chopped coriander (dhania)

1/2 tsp turmeric powder (haldi)

1/2 tsp ginger-green chilli paste

1 tbsp sugar

1 tsp oil

salt to taste

Method

Wash the colocassia leaves and dry using a kitchen towel.
Place a leaf with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
Spread a little besan paste on it in an even layer using your fingers.
Fold the leaf around 25 mm. (1”) from both the sides and spread a little besan paste evenly over it.
Roll the leaf from its non-tip end to the tip end tightly.
Repeat steps 2 to 5 to make 9 more paatras and steam in a steamer for 10 minutes. Keep aside to cool slightly.
For the tempering, heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the paatras, toss gently and cook on a medium flame for a minute.
Serve hot.