Gujarati patra recipe | mini gujarati patra | patra recipe

Gujarati Patra is a popular farsan (snack) known for its unique blend of spicy, sweet, and tangy flavors. It is traditionally made using fresh arbi ke patte (colocasia leaves) coated with a gram flour (besan)-based batter, then rolled and steamed.

In this recipe, I’ve prepared mini-sized Patra rolls using just two colocasia leaves per roll. These smaller rolls are quicker to make than the traditional multi-layered ones and are ideal for parties or as a tea-time snack. You can also prepare them in advance and store them in an airtight container in the refrigerator for up to 1–2 days.

• Choose fresh, green colocasia leaves. The veins of the leaves should be easy to peel without tearing them. This ensures smooth rolling and better texture.
• Use a water-oil mixture: I grind water and oil together into a white emulsion and mix it into the gram flour batter. This technique keeps the Patra soft and fluffy without the need for baking soda or eno.
• Balance the flavors: The gram flour batter should have the right mix of spice, tanginess, and sweetness. Adjust the spice level to suit your taste. Whisk the batter in one direction to incorporate air, making it lighter and smoother.
• Roll using just 2 leaves: Making Patra with only 2 leaves not only reduces prep time but also yields perfectly sized mini rolls that are great for serving to guests or as party appetizers.
• Steam on high to medium flame: Always steam the Patra on a high to medium flame. Avoid using a low flame as it can make the texture dense or undercooked.
• Add lemon-sugar tempering: After steaming, temper the Patra with mustard seeds, sesame seeds, and curry leaves. Then pour a warm sugar-lemon mixture over the rolls to keep them moist and enhance the flavor.

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Recipe video

Gujarati patra recipe | mini gujarati patra | patra recipe

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine Indian

Servings 6 servings

Ingredients

 

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For patra roll

• ▢ 10 medium size fresh patra napan / colocasia leaves /arbi ke patte
• ▢ 2 cup gram flour
• ▢ 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 green chilli
• ▢ 1 inch ginger
• ▢ 4-5 garlic cloves
• ▢ 1 tsp cumin seeds
• ▢ 6-7 curry leaves
• ▢ 2 tbsp white sesame seeds
• ▢ ½ cup tamarind water or 2 tbsp tamarind pulp
• ▢ 3 tbsp jaggery

For temepering

• ▢ 3 tbsp oil
• ▢ 1 tsp mustard seeds
• ▢ 2 tbsp white sesame seeds
• ▢ Pinch of hing
• ▢ 10 curry leaves
• ▢ 2 chopped green chilli
• ▢ ¼ tsp turmeric powder
• ▢ 2 tbsp sugar
• ▢ 1 tbsp lemon juice
• ▢ ¼ cup water
• ▢ Garnish with coriander leaves and fresh grated coconut

Instructions

Preparing Gram Flour Batter

• In a mixer jar, add 2 green chillies, 1-inch ginger, 4 garlic cloves, 1 tsp cumin seeds, and some curry leaves. Grind into a coarse paste without adding water. Keep it aside.
• Then, in a mixer jar, add ½ cup water and 2 tbsp oil. Grind it — the white mixture is ready.
• In a mixing bowl, add the ground mixture, ½ tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, a pinch of hing, 1 tsp ajwain, ½ tsp garam masala, green chilli-ginger-garlic paste, 2 tbsp white sesame seeds, ½ cup tamarind pulp, and 3 tbsp jaggery. Mix well — the masala mixture is ready.
• Gradually add 2 cups of gram flour and make a medium-thick, ribbon-like pouring consistency batter.
• Whisk the batter for 2 minutes to make it light and fluffy. Keep it aside.

Preparing Patra Roll

• Clean colocasia leaves by trimming the thick stalks and veins from the back side using a knife. Prepare all the leaves this way and keep aside.
• Take one leaf and spread gram flour batter evenly on the back side of the leaf.
• Place another leaf on top, keeping the same side up, and spread batter over it.
• To make a roll, fold the bottom side of the leaves upwards. Apply some batter on each fold. Fold the sides inward and roll it tightly.

Steaming Patra

• Preheat a steamer for 5 minutes. Then grease a plate with oil.
• Place the Patra rolls on the plate and cover with a large vessel. Steam for 15 minutes on medium-high flame.
• To check if the Patra is cooked, insert a knife in the center — if it comes out clean, it's done.
• Switch off the flame and let it rest.
• Once cooled slightly, cut into pieces.

Patra with Tempering

• In a bowl, mix 2 tbsp sugar, 1 tbsp lemon juice, and ¼ cup water. Stir until the sugar dissolves completely. Keep it aside.
• 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.
• Pour in the sugar-lemon mixture and stir.
• 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 freshly grated coconut. Serve hot.

Notes

• The consistency of the batter should be medium-thick and ribbon-like while pouring.
• Whisk the batter for 2 minutes so it becomes light and fluffy.
• Water and oil are ground in a mixer jar to make a white emulsion, which adds softness to the patra without using any soda or Eno.
• To prepare mini-sized patra, roll the patra using 2 leaves.
• Steam the patra rolls on high flame for 15 minutes.
• Adding sugar-lemon water helps keep the prepared patra soft for a longer time.
• Patra taste great when it is coated with tempering and serve hot.

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