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Low Fat Healthy Quinoa Patra

4 from 3 votes

Patra (Alu Vadi) is a steamed vegetable leaf roll recipe with the aloo or colocasia leaves rolled up one after another after getting smeared with a besan paste. These aloo patras are then cut into small spices and then steamed or deep fried as desired. Here giving a more healthier twist, I'm using Quinoa flour too, which is adding more nutritious value in this dish.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Recipe CategoryVegetarian
Servings 2


  • 12  medium sizes colocassia leaves
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 2 tsp sesame seeds
  • A pinch of asafoetida
  • For Quinoa-Besan Mixture:
  • 2 cups quinoa flour
  • 1 cup bengal gram flour
  • 1 tsp green chilli paste
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1/2 tsp asafoetida
  • 3/4 cup grated jaggery
  • 3 tbsp tamarind water
  • Salt
  • For Garnishing:
  • 2 tbsp finely chopped coriander leaves


  • For the quinoa-besan mixture: Combine all the ingredients including quinoa, gram flour together in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep it aside.
  • How to proceed:
  • Place a colocassia leaf with the vein side facing upwards on a clean dry surface and remove the vein using a sharp knife.
  • Clean the colocassia leaf on both the sides using a wet muslin cloth.
  • Repeat steps 1 and 2 to destem and clean 11 more colocassia leaves.
  • Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
  • Spread a little quinoa-beasn mixture evenly on the colocassia leaf using your fingers.
  • Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.
  • Repeat above 3 steps for 2 more leaves.
  • Fold the leaves around 2” from both sides.
  • Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.
  • Repeat the process to make 2 more rolls.
  • Place all the 3 rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes. 12. When cool, cut each roll into thick slices and keep aside.
  • Heat the oil in a deep non-stick pan and add the mustard seeds.
  • When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
  • Add the patra pieces, toss gently and cook on a medium flame for 1 minute.
  • Garnish with coriander leaves and serve.

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4 from 3 votes

Dhara Shah
Dhara Shah

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