Patra Recipe – How to Make Gujarati Patra

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Have you ever indulged in a dish that takes you on a flavor-packed journey with every bite? Patra, a beloved Gujarati snack, is just that. It’s a delightful combination of colocasia leaves smeared with a tangy, spicy besan (gram flour) paste, rolled up, steamed, and then sliced into rounds. This dish, with its unique blend of sweet, tangy, and spicy flavors, is a true representation of Gujarati cuisine’s richness.

Gujarati Patra Recipe

Patra, also known as Alu Vadi or Arbi (Taro) Patra, is a popular Gujarati snack that combines the earthy flavors of taro leaves with a spiced gram flour (besan) paste. This dish is known for its unique taste and distinctive roll-like appearance, making it a delightful choice for both snacking and as an accompaniment to meals. Patra is favored for its balance of savory, tangy, and slightly sweet flavors.
Servings 4
Prep Time 30 minutes
Cook Time 20 minutes

Equipment

  • Steamer or large pot with a lid
  • Mixing bowl
  • Whisk or spoon
  • Knife
  • Brush for greasing
  • Frying pan for tempering

Ingredients

  • 8-10 large Colocasia leaves (Arbi ke patte)
  • 1 cup Gram flour (Besan)
  • 2 tablespoons Tamarind pulp
  • 2 tablespoons Jaggery (Gur) grated
  • 1 tablespoon Ginger-chili paste
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • Asafoetida (Hing) a pinch
  • teaspoon Sesame seeds
  • to taste Salt
  • Water as required
  • Oil for greasing and tempering

Instructions

  • Prepare the Leaves: Wash the colocasia leaves and pat them dry. Cut off the stems and the thick veins from the back of the leaves without tearing them.
  • Make the Besan Paste: In a mixing bowl, combine gram flour, tamarind pulp, jaggery, ginger-chili paste, turmeric powder, red chili powder, asafoetida, sesame seeds, salt, and water to make a smooth paste.
  • Spread the Paste: Lay a colocasia leaf on a flat surface, smooth side down. Spread a thin layer of the besan paste over it. Place another leaf on top and repeat the process until you have a stack of 4-5 leaves.
  • Roll the Leaves: Start from the base of the leaves and roll them tightly into a log. Secure the end with a toothpick if needed.
  • Steam the Rolls: Grease the steamer's surface and place the rolls in it. Steam for about 15-20 minutes until the rolls become firm.
  • Cool and Slice: Let the rolls cool completely, then slice them into half-inch rounds.
  • Temper the Patra: Heat oil in a pan, add mustard seeds, and let them splutter. Gently place the sliced patra in the pan and fry until the edges turn golden brown.

Tips and Information

Patra Recipe
Patra Recipe
In conclusion, Patra is not just a snack; it’s a celebration of flavors and textures, a testament to the diversity of Indian cuisine. Whether you’re a seasoned foodie or new to Indian snacks, making Patra at home is a delightful and rewarding experience. So why not take a culinary adventure and try making this exquisite Gujarati delicacy today?
 
Tips and Tricks:
  • Be gentle while spreading the besan paste to avoid tearing the leaves.
  • Ensure the rolls are tight to prevent them from opening during steaming.
  • Adjust the chili and jaggery according to your taste preference.
Calories: 150kcal
Course: Snack
Cuisine: Gujarati-Cuisine, Indian
Keyword: patra, vegetarian

FAQs

Can I use any other leaves instead of colocasia?

Colocasia leaves are unique in texture and flavor, so substituting them might not yield the same result.

How do I store leftover Patra?

Refrigerate in an airtight container and reheat in a pan when ready to eat.

Can I make Patra ahead of time?

Yes, you can prepare the rolls and steam them ahead of time. Just temper before serving.

Is there a vegan alternative for jaggery?

You can use brown sugar or any vegan sweetener as a substitute.

Can I freeze Patra?

Yes, steamed and untempered Patra can be frozen. Thaw and temper before serving.

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