Lavingya Paatra
by Tarla Dalal

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.

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Lavingya Paatra recipe - How to make Lavingya Paatra

10 baby colocassia 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 curds (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.