Crispy Patra is a popular Gujarati street food from the city of bardoli, Gujarat. It is made from fresh colocasia leaves, also known as arbi ke patte. The leaves are carefully cleaned and coated with a batter made from gram flour (besan), rice flour, and a pinch of papad khar. This combination not only adds crispiness to the patra but also helps in maintaining its texture for a longer time.
- Start by selecting fresh and green colocasia leaves. Make sure you can easily remove the veins without damaging the leaves.
- Prepare the patra batter by combining gram flour, rice flour, and a pinch of papad khar. Adjust the spice level according to your preference. The batter should have a thick and spreading consistency. Avoid adding too much water, as it can result in less crispy patra.
- Coat each colocasia leaf with the batter, making sure it is evenly coated on both sides. Then, roll the leaves tightly and steam them until they are cooked through.
- Once the steamed rolls are cooled, cut them into slices.
- Heat oil in a pan on low-medium flame and carefully fry the patra slices until they turn golden brown on both sides. Avoid frying them on high flame to prevent burning.
- After frying, store the crispy patra in an airtight container. They can stay fresh for up to 2 weeks.
Crispy patra can be served as a delicious breakfast or evening snack. Give this recipe a try and enjoy the flavors of spiciness, sweetness, and tanginess in every bite!
Crispy patra recipe | street style crispy patra | fried patra
For patra roll
- 8 medium sizes fresh patra napan / colocasia leaves /arbi ke patte
- 250 grm or 2.5 cup gram flour
- 1 cup rice flour
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 6 cloves
- 1 inch cinnamon
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- Pinch of hing
- 1 tsp ajwain
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- Salt to taste
- ½ tsp garam masala
- 2 tbsp white sesame seeds
- ½ tsp papad khar
- 2 tbsp hot oil
- 1.5 cup tamarind water - lemon size tamarind melt into water
- ¼ cup jaggery or as per your taste
- 2-3 tbsp water or as required
- Oil for frying
For besan chutney
- 4 tbsp besan
- ¼ tsp turmeric powder
- Salt to taste
- 1 tbsp lemon juice
- 2 tbsp sugar
- 1 tsp green chilli paste
- ½ tsp ginger paste
- 2.5 cup water
- 2 tbsp oil
- 1 tsp mustard seeds
- Pinch of hing
- 4-5 curry leaves
Preparing gram flour batter:
- In a bowl, add gram flour and rice flour.
- In a pan, add coriander seeds, cumin seeds, fennel seeds, cloves, and cinnamon. Dry roast them on low flame.
- Transfer the roasted masala to a mortar and pestle, and crush it into a coarse powder.
- In the flour mixture, add the coarsely ground powder, turmeric powder, red chilli powder, hing, ajwain, green chilli paste, ginger paste, salt, garam masala, white sesame seeds, papad khar, and hot oil. Mix well.
- In tamarind water, add jaggery and mix well.
- Gradually add the tamarind-jaggery mixture to the flour mixture and make a thick batter.
- Cover and let it rest for 25-30 minutes.
- Sprinkle some water over the batter and rub it for 2-3 minutes. Set it aside.
Preparing patra roll:
- Clean colocasia leaves by trimming the thick stalks and veins from the bottom side using a knife. Trim all the leaves in the same way and set aside.
- Take the first big-sized leaf and spread the gram flour batter evenly on the patra leaf, keeping the leaf layers intact.
- Place another leaf over it and spread a layer of batter over it.
- Repeat the process for the 3rd and 4th layers. You can make up to 4 layers (refer to the video).
- To make a roll, fold the bottom sides of the leaves. Spread some batter on each fold. Fold from the sides and roll it tightly.
- Cut the patra roll into medium-thin slices. Slightly spread them with your hands (refer to the video).
- Heat oil and fry the rolls on low-medium flame until they become crispy from both sides.
- Remove the fried rolls and place them on a wire rack. Repeat the process for the remaining rolls.
- Allow the patra rolls to cool completely and store them in an airtight container.
Making besan chutney:
- In a mixing bowl, add besan, turmeric powder, salt, lemon juice, sugar, green chilli paste, and ginger paste.
- Add water and mix well.
- In a pan, heat oil and add mustard seeds, hing, and curry leaves. Saute them.
- Add the prepared mixture to the pan and mix well.
- Keep the flame low and cook the chutney mixture for 5-7 minutes.
- Switch off the gas and serve the besan chutney with crispy patra.
- Rice flour gives crispiness to the patra and helps them absorb less oil while frying.
- Roast the masala on a low flame to enhance its aroma.
- Crush the masala into a coarse powder, not a fine powder.
- Papad khar helps in achieving crispiness in the patra.
- Hot oil gives crispiness to the patra and makes them soft while eating.
- The tamarind water and jaggery mixture give a tangy-sweet taste to the patra.
- The batter should have a thick and spreading consistency.
- Spread a thin and even layer of batter on the leaves.
- Arrange the patra leaves in layers.
- Fry the patra rolls on a low-medium flame.