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
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
- 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.
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.