Crispy Patra Chaat, Patra Chaat with Curds and Chutneys
by Tarla Dalal
The Crispy Patra Chaat is an off-beat but awesome chaat, made by topping yummy patras with delectable chaat essentials like sweet and green chutneys, curd and sev.
Patra is a famous Gujarati farsan made by deep-frying batter-coated colocasia leaves. Its unique texture and flavour lend themselves very well to the preparation of chaat.
Fry the patra just before making the chaat so that it will be crisp. Also, serve the chaat immediately after preparation to enjoy the exciting crispness and perfect blend of flavours.
Try other chaat recipes like Moong Sprouts and Potato Salli Chaat or Paan ki Chaat .
Crispy Patra Chaat, Patra Chaat with Curds and Chutneys recipe - How to make Crispy Patra Chaat, Patra Chaat with Curds and Chutneys
Preparation Time: Cooking Time: Total Time:
Makes 5 plates
20 patra pieces
oil for deep-frying
2 1/2 cups whisked curds (dahi)
5 tsp sweet chutney
10 tsp green chutney
5 tbsp sev
5 tsp finely chopped coriander (dhania)
- Method
- Heat the oil in a deep non-stick pan, and deep-fry a few patra pieces at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Take 4 deep-fried patra pieces and chop them roughly using a sharp knife.
- Place them on a serving plate, top it with ½ cup of curds, 1 tsp of sweet chutney and 2 tsp of green chutney evenly over it.
- Finally top it with 1 tbsp of sev and 1 tsp of coriander evenly over it.
- Repeat steps 2 to 4 to make 4 more plates.
- Serve immediately.
Crispy Patra Chaat Video by Tarla Dalal
- Patra is a popular Gujarati savoury snack made using colocassia leaves. Check our detailed recipe of Gujarati patra to make them fresh at home.
- Heat the oil in a deep non-stick pan, and deep-fry a few patra pieces at a time on a medium flame till they turn golden brown in colour from all the sides. We want them to be crispy yet not burn so, be alert while frying.
- Drain the crispy patra on an absorbent paper.
- Take 4 deep-fried patra pieces and chop them roughly using a sharp knife.
- Place the deep-fried patra pieces on a serving plate.
- Top it with ½ cup of curds. We have used beaten curd in this recipe. Many people face issues while making curd at home, check our detailed recipe with step by step images and video to make homemade curd.
- Then drizzle 1 tsp of sweet chutney. Quick sweet chutney is another alternative that you can prepare if in rush.
- Also, drizzle 2 tsp of green chutney evenly over it. One of my favorite with this cripsy patra chaat is the teekha pudina chutney.
- Finally, top it with 1 tbsp of sev.
- Add sprinkle 1 tsp of coriander evenly over it. If you like, you can also sprinkle chopped onions, pomegranate seeds and crushed papdis to make it more exciting.
- Repeat steps 4 to 10 to make 4 more plates of the alu vadi chaat. Serve the crispy patra chaat immediately or else it will turn soggy.Serve this delightful patra chaat with cooling mocktails like the Spicy Guava Drink and dessert like Angoori Rabri to complete a delightful chaat party meal.
| Energy | 2579 cal |
| Protein | 104.4 g |
| Carbohydrates | 383.6 g |
| Fiber | 84.7 g |
| Fat | 67.7 g |
| Cholesterol | 16 mg |
| Vitamin A | 31895.5 mcg |
| Vitamin B1 | 2.8 mg |
| Vitamin B2 | 1.7 mg |
| Vitamin B3 | 13.6 mg |
| Vitamin C | 42.9 mg |
| Folic Acid | 630.1 mcg |
| Calcium | 1256.7 mg |
| Iron | 55.8 mg |
| Magnesium | 662.4 mg |
| Phosphorus | 1801.6 mg |
| Sodium | 326.9 mg |
| Potassium | 3129.6 mg |
| Zinc | 7.6 mg |
This recipe is made when I have leftover patras and it is enjoyed more this way as it is crispy, filling and just perfect to eat for snacks....