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Recipes,Lunch,Light Bites,Veg Lunch,Dinner,Veg Dinner

Mar 16, 2013







Bored of munching the same old tea time snacks? Try out Bateta Patra. A traditional Gujarati snack, Arina guides tells you her secret to this recipe


    1 cup of dough
    4-5 mashed potatoes
    Dry whole wheat flour for dusting
    A pinch of amchur powder (dry mango powder)
    1 tsp of red chilli powder
    1 tsp of ginger and green chilli paste
    Salt to taste
    Freshly chopped coriander leaves
    A pinch of sugar


Add the red chilli powder to the mashed potatoes
Add the ginger green chilli paste
Add a pinch of amchur powder
Add salt to taste
Add a pinch of sugar
Add freshly chopped coriander leaves
Mix well
TIP: Taste the potato after mixing to adjust the salt and spice as per taste
Dust the rolling base and rolling pin with dry wheat flour
Take a portion of the dough
Dip it in dry flour
Use the rolling pin to flatten it out
TIP: You will need to apply more pressure to flatten the firm dough
Roll out the dough as round and as thin as possible
Place a portion of the potato filling
Evenly spread it on to the rolled out dough
TIP: For jain recipe, one can replace potatoes with raw bananas, boiled and mashed.
Dust the hands with dry flour
Gently roll the dough inwards
Remove the excess filling
Wet the finger lightly with water and apply it at the opening to shut it
Close the ends similarly by applying water
Dust the entire roll with dry flour
Lightly dust the knife before cutting
Gently cut out the rolled out dough
Keep a distance of minimum ¼ inch between each piece
Coat the patras in dry flour and slide them in hot oil for frying
Fry until they are golden brown
Remove them on to the tissues paper to soak excess oil

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