× Home About Vina Recipes Index Recipes Content Contact Us

Chard Patra

Chard Patra

Here is my first recipe created for Keto friendly diet!

You will need:
1 bunch of Chard, washed and spine removed (about 8-10 leaves)

Ingredients for the paste:

  • 1 cup almond meal

  • ½ cup almond flour

  • 2 tablespoon garlic, minced

  • 1 tablespoon red chili powder

  • 2 tablespoon dhana-jeera powder

  • 1 tablespoon sesame seeds

  • 1 teaspoon ajmo (ajwain)

  • 1 teaspoon whole jeera

  • 1 teaspoon turmeric

  • ¼ teaspoon garam masala

  • ½ cup Greek yogurt

  • 1/2 teaspoon baking powder

  • ¾ teaspoon salt, or to taste

  • 1 cup Water, as needed

For Cooking:
4-6 Tablespoon Oil for cooking

To prepare paste: Mix all the ingredients in a bowl except the water. Once everything is mixed well, add water as needed to make a soft paste (not too runny). Set aside

To prepare patra: Take a large cutting board or a tray. Set one piece of chard leaf, facing the ribs. Take a handful of paste and spread evenly all over the leaf. Take and inch of the left and right side of the leaf, and gently fold over on the paste side. Pick the long side of the edge closest to you and roll it tight (like a spring roll). Set aside and complete the process for each leaf.

To cook patra: Take a shallow non-stick frying pan. Heat the pan on medium heat and add the oil. Once the oil is heated (not smoky), start laying the patra in the pan. Make sure you have a lid handy so the oil does not splatter on you. If that happens, lower the heat till you place all the rolls in the pan. Do not overlap. Cover and let it cook for 2-3 minutes. Turn each roll at a time and cook the other side for 2-3 minutes. The patra rolls will become very soft to handle but continue turning a couple more times and cook for 10 more minutes. These leaves do not take a long time to cook.

Set the patra in a platter and let them cool slightly before serving because the almond paste gets really hot in it’s own oil.

[Serves 4]

Note: You can also use large spinach leaves, beet leaves or kale leaves if chard is not readily available in your market.