Gujarati Patra is a classic and all-time favorite Gujarati farsan made with fresh colocasia leaves (arbi na paan), gram flour, and everyday Indian spices. In this recipe, I share an instant and easy method of making Patra by chopping the leaves, mixing them with a perfectly balanced gram flour batter, steaming the mixture in a small bowl, and then slicing it into rounds before coating them with a flavorful tempering and masala. This modern method is much quicker and easier than the traditional rolled Patra, while delivering the same delicious taste and soft texture.
I also share the perfect ingredient ratios and several useful tips to help you make soft, fluffy, and flavorful Patra without using baking soda or Eno. In addition, I share a special tempering technique with sugar-lemon water that keeps the Patra soft and moist even after it cools down. The dish has a perfect balance of spicy, sweet, and tangy flavors, making it an irresistible snack for any occasion. Do give this easy Gujarati Patra recipe a try!
The key to making tasty Gujarati patra at home are
- Firstly, the Patra batter is the key to this recipe. Whisk the water and oil together for about 2 minutes until a white mixture forms. This white mixture helps make the Patra soft and fluffy without using baking soda or Eno. The batter should be medium-thick, not runny. Also, whisk the gram flour batter for 2 minutes until it becomes light and fluffy.
- Secondly, choose fresh and green colocasia leaves (arbi ke patte). Make sure you can easily peel off the veins without damaging the leaves. Then cut the leaves into long strips so they can form even layers in the Patra.
- Lastly, steam the Patra on a medium-high to high flame. Do not steam it on a low flame. Patra tastes best when finished with a tempering. I also add a little sugar-lemon water to the tempering, which enhances the flavor and helps keep the Patra soft and moist even after it has cooled.
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Instant gujarati patra recipe | Gujarati patra with tips | patra recipe
Ingredients
For patra batter
- 100 grm or 5 medium size Colocasia leaves - arbi na paan
- ½ cup water or as required
- 2 tbsp oil
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- Pinch of hing
- 1 tsp ajwain
- ½ tsp garam masala
- 2 tbsp white sesame seeds
- 2 tbsp green chilli-ginger-garlic paste
- 2 tbsp tamarind pulp
- 2 tbsp jaggery
- 2 cup besan
For tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp sesame seeds
- Pinch of hing
- Some curry leaves
- 2-3 green chilli slits
- ¼ tsp turmeric powder
- ¼ cup water
- 2 tbsp sugar
- 1 tbsp lemon juice
- Some coriander leaves
Instructions
- Take 100 grm or 5 arbi na paan, cut into two parts. Roll it tightly and cut it into thin strips. 2 cup chopped arbi na paan is formed.
- Then in a mixing bowl, add ½ cup water and 2 tbsp oil. Whisk it and white mixture is formed which helps to make patra soft.
- Now add ½ tsp turmeric powder, salt, 1 tbsp red chilli powder, 1 tbsp coriander powder, pinch of hing, 1 tsp ajwain, ½ tsp garam masala, 2 tbsp white sesame seeds, 2 tbsp green chilli-ginger-garlic paste, 2 tbsp tamarind pulp and 2 tbsp jaggery. Mix well.
- Then add 2 cup besan gradually and mix well. Medium thick batter ready. also whisk batter for 2-3 minutes so it become light and fluffy.
- Then add chopped arbi na pan into batter and mix well.
- Now grease bowl with oil and add batter into it.
- Preheat steamer and place bowl in it. steam patra on high flame for 12-15 minutes.
- Patra is properly steam then take out and cool down. Then cut it into medium thick pieces.
- For patra tempering, In a pan, heat 3 tbsp oil. Add 1 tsp mustard seeds, 2 tbsp sesame seeds, a pinch of hing, some curry leaves, and 2 chopped green chillies. Sauté briefly.
- Add ¼ tsp turmeric powder and mix well.
- In a bowl, add ¼ cup water and 2 tbsp sugar and 1 tbsp lemon juice. Mix well and Pour in the sugar-lemon mixture into tempering.
- When the mixture starts boiling, add the cut Patra pieces and coat them well.
- Lower the flame and simmer for 5 minutes.
- Switch off the flame. Garnish with coriander leaves and Serve hot.
Notes
- Whisk the water and oil together for about 2 minutes until a white, emulsified mixture forms.
- This white mixture helps make the patra soft, light, and fluffy.
- Tamarind pulp enhances the flavor of the patra. You can substitute it with lemon juice if tamarind pulp is unavailable.
- The batter should be of medium-thick consistency, neither too thick nor too thin.
- Whisk the besan batter well until it becomes light and airy.
- Steam the patra on a high flame for 12–15 minutes, or until fully cooked.
- Adding a mixture of sugar and lemon water to the tempering helps keep the patra soft and moist even after it cools.