Crispy rolls meet creamy beetroot dip in this masterpiece
Culinary innovation often lies in the reimagining of traditional favorites, and the "Blush Patra Bites" by Chef Prayag Das is a perfect example of this artistry11. This dish is not merely a snack; it is a sensory experience that demands attention from the moment it arrives at the table.
A Feast for the Eyes and Palate
Visually, the dish is a stunner. The presentation features golden-brown, spiral rolls resting on a vibrant green banana leaf, dramatically offset by a swoosh of electric pink sauce that gives the dish its "Blush" moniker. This review explores how the dish captures the essence of modern Indian cuisine through vivid textures and bold flavors.
The Heart of the Dish: The Patra Roll
At the core of this creation are the Patra Rolls. Chef Das uses medium-sized Colocasia (Arbi) leaves, which are meticulously de-veined to ensure a tender bite. The magic lies in the spiced Besan batter, a robust mixture of gram flour and semolina that provides the structural base.
The flavor profile of the batter is complex, balancing the tartness of tamarind pulp with the earthy sweetness of grated jaggery. A kick of heat is introduced through ginger-green chili paste and red chili powder, while hing and turmeric add aromatic depth.
A Sweet Surprise Inside
What sets these bites apart is the "Light Sweet Coconut Layer" hidden within the rolls10. Unlike standard recipes, this version incorporates a fresh, coarsely crushed coconut filling sweetened with jaggery and a hint of cardamom powder 11. This layer is kept raw to preserve its fresh crunch and aroma, offering a delightful contrast to the savory batter.
The Perfect Crunch
Texture plays a massive role here. After steaming the layered rolls for 20 minutes to cook the leaves through, they are cooled and sliced 13. The chef recommends finishing them in an air fryer or shallow frying them until they achieve a golden crispness. A final tempering of mustard seeds, white sesame seeds, and curry leaves adds a nutty, aromatic crunch that elevates every bite.
The "Blush" Factor
The dish gets its name from the Pink Beetroot Chutney. This is not your average dip; it is a velvety blend of boiled beetroot, thick curd, and rich coconut milk. Seasoned simply with cumin powder and salt, this chutney provides a cool, creamy counterpoint to the hot, spicy rolls, making it impossible to stop at just one.
For food lovers in Odisha looking for a dish that marries health with indulgence, the Blush Patra Bites are a must-try culinary adventure.
