 recipe made using fresh arbi ke patte (colocasia leaves), regular spices, and gram flour (besan).){kind=link}
Gujarati Patra Bites is a quick and easy farsan (snack) recipe made using fresh arbi ke patte (colocasia leaves), regular spices, and gram flour (besan). It is also known as Alu Vadi in Marathi. In this modern version, the leaves are finely chopped and cooked with a spiced besan-based batter, then set, cut into bite-sized pieces, and coated with a flavorful tempering. These bites taste just like traditional Gujarati Patra.
This method is quite similar to making Maharashtrian-style Kothmir Vadi and offers a quicker, more contemporary approach compared to the traditional rolling and steaming method of Patra. The dish delivers a delightful balance of spicy, sweet, and tangy flavors. It is simple to prepare, can be made in advance, and stored in an airtight container in the refrigerator. Patra Bites make a delicious breakfast or evening snack—give them a try!
Tips for Perfect Gujarati Patra Bites at Home:
- Use fresh colocasia leaves: Select fresh and green arbi ke patte. Ensure the veins are tender and can be peeled or cut easily without tearing the leaves. Chop them finely for better texture. I also add raw grated potatoes, which enhance the flavor and give the bites a soft texture.
- No steaming needed: Unlike traditional Patra, I skip steaming. Instead, I mix the besan-based batter directly into the arbi leaves and potatoes mixture, then cook the mixture on low flame until it thickens and starts leaving the sides of the pan. This method is much faster and yields perfect Patra bites in just 4–5 minutes.
- Finish with tempering: Patra bites taste best when coated with flavorful tempering. You can also pan-fry them slightly and then toss them in the tempering (tadka) for added texture and flavor.
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Recipe video
Gujarati patra bites recipe | Gujarati patra with new method | alu vadi recipe
Ingredients
- 8 medium size or 2 cup chopped Colocasia leaves - arbi ke patte
- 1 cup grated potatoes
- 1.5 cup gram flour - Besan
- 2 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 1 tbsp white sesame seeds
- 2 tbsp coarsely crushed peanutes
- 1 tbsp green chilli-ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tbsp tamarind pulp
- 2 tbsp jaggery
- Salt to taste
- ½ cup + 1 cup water or as required
For patra bites tempering
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp white sesame seeds
- Pinch of hing
- Some curry leaves
- 2 chopped green chilli
- Prepared patra bites
Instructions
- Wash and dry 8 medium-sized colocasia leaves (arbi ke patte) and remove their thick central veins.
- Then finely chop the arbi ke patte — you will need about 2 cups of chopped leaves.
- Grate 1 medium-sized potato using a small-hole grater. Wash the grated potato and squeeze out the excess water.
- In a mixing bowl, add 1.5 cups of gram flour (besan), ½ tsp turmeric, salt to taste, and 1 cup of water. Mix to make a flowing, medium-thick batter. Keep it aside.
- In a pan, heat 2 tbsp oil. Add 1 tsp cumin seeds, a pinch of hing, 1 tbsp white sesame seeds, 2 tbsp coarsely crushed peanuts, and 1 tbsp ginger-green chilli-garlic paste. Sauté briefly.
- Lower the flame and add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, and a little water. Sauté well.
- Now add the chopped arbi ke patte, 1 tbsp tamarind paste, and 2 tbsp jaggery. Mix well and sauté for 2 minutes until the leaves soften slightly.
- Add the grated potato, salt, and ½ cup water. Mix well, cover, and cook for 2 minutes.
- Then add the besan batter and mix thoroughly. Cook on low flame for 4–5 minutes until the mixture thickens, leaves the sides of the pan, and forms a dough-like consistency.
- Transfer the mixture to a greased plate and level it with a bowl. Let it cool completely.
- Once cooled, demould and cut into square pieces.
- In a tawa or kadai, heat 2 tbsp oil. Add 1 tsp cumin seeds, 1 tbsp white sesame seeds, a pinch of hing, some curry leaves, and 2 chopped green chillies. Sauté briefly.
- Add the patra bites and cook on low flame until the upper side becomes slightly crispy.
- Patra bites are ready. Serve hot with chutney.
Notes
- Chop arbi leaves finely so they easily blend into the mixture.
- Grated potatoes make patra bites soft and enhance their taste.
- Grate potatoes using a fine grater.
- The proportion of gram flour (besan) should be half of the chopped arbi leaves.
- Make the gram flour batter medium thick and pourable. Do not make it too thin.
- Cook the mixture on low flame. Do not cook on high flame.
- Cook the patra bites mixture until it leaves the sides of the pan and becomes thick like dough.
- Let the cooked mixture cool down, then cut it into square pieces.
- Roast the patra bites in tempering until a slightly crispy layer forms on the outer surface.
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