Healthy Quinoa Patra: Low-Fat Indian Snack Recipe
45 minutes
1133 reads
About Healthy Quinoa Patra: Low-Fat Indian Snack Recipe
Quinoa Patra offers a healthy twist on the traditional Indian snack, Alu Vadi (or Patra). This recipe replaces some of the besan (gram flour) with nutritious quinoa flour, significantly reducing fat while retaining the delicious earthy, spicy, and tangy flavors you crave.
Instead of deep-frying, these rolls are steamed for a lighter, guilt-free snack perfect for breakfast, brunch, or a satisfying midday treat. The simple tempering of mustard and sesame seeds adds a delightful aroma and subtle crunch.
Enjoy this wholesome and flavorful recipe that's both delicious and good for you! It's a fantastic way to incorporate quinoa into your diet and experience the magic of Indian cuisine in a healthier light.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Quinoa-Besan Batter
- 1 cup Quinoa Flour
- 1 cup Gram Flour besan
- 3/4 cup Jaggery grated
- 1 tsp Chili Paste green, hari mirch
- 1/2 tsp Turmeric haldi
- 1 tsp Chili Powder mirch
- 1/2 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
- 3 tbsp Tamarind pulp or 3 tbsp tamarind water
- 1 1/2 cup Water adjust for desired consistency, approximately
For the Tempering
- 2 tbsp Oil
- 1 tsp Mustard Seeds rai
- 2 tsp Sesame Seeds
- 1 pinch Asafoetida hing
For the Patra
- 12 leaves Colocasia Leaves medium-sized
For Garnishing
- 2 tbsp Coriander dhania, finely chopped
Instructions
Prepare the Quinoa-Besan Batter
- Combine quinoa flour, gram flour, jaggery, green chili paste, turmeric powder, chili powder, asafoetida, salt, tamarind pulp, and water in a bowl. Whisk until smooth and jaggery dissolves.
Prepare the Colocasia Leaves
- Clean colocasia leaves thoroughly. Remove the thick central vein from each leaf using a sharp knife.
Assemble the Patra
- Lay a colocasia leaf light green side up. Spread a thin layer of the batter. Top with another leaf (light green side up), spread batter. Repeat with one more leaf.
- Fold the sides in (approx 2 inches) and tightly roll from one end to the other, securing the end with a bit of batter. Repeat to make 3 rolls.
Steam the Patra
- Steam the rolls for 20-25 minutes, until firm. Let cool for 10 minutes.
Slice and Temper
- Cut the cooled rolls into thick slices.
- Heat oil in a pan. Add mustard seeds; when they crackle, add sesame seeds and asafoetida. Sauté briefly.
- Add the patra slices, toss gently, and cook for 1 minute.
Garnish and Serve
- Garnish with chopped coriander leaves and serve immediately.
Recipe Notes
Expert Tips for Perfect Quinoa Patra
- For extra flavor, add a teaspoon of ginger paste to the batter.
- Adjust the amount of chili powder to your spice preference.
- If the batter is too thick, add a little more water; if it's too thin, add more flour.
- Ensure the colocasia leaves are thoroughly cleaned to remove any grit or bitterness.
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Recipe Nutrition
Calories: 947kcalCarbohydrates: 57gProtein: 15gFat: 76gSaturated Fat: 8gPolyunsaturated Fat: 20.4gMonounsaturated Fat: 40.8gSodium: 1710mgFiber: 8g
Dhara Shah
Articles: 22
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This looks fantastic! Appreciate the share.
Such a lovely dish! Thanks for sharing.
This is so tempting! Thank you.
This looks so inviting! I’m eager to try it.