Patra is a popular Gujarati farsan or snack made from fresh arbi ke patta or colocasia leaves. Leaves are cleaned and coated with gram flour batter, then rolled and steamed. It tastes slightly spicy, sweet, and tangy flavors. In this recipe I saw 2 methods of making Gujarati patra, one is regular and another is pan-fried crispy patra. It is easy to make and you can also make patra in advance and use them for 1 or 2 days if stored in an airtight container in the refrigerator. You can serve it as breakfast or evening snacks. Do try this!
The key to making tasty Gujarati patra at home are;
- firstly, you need to choose green and fresh arbi ke patte or colocasia leaves for this recipe. you should be able to easily peel the leaf’s veins without damaging them.
- gram flour (besan) batter should be balanced with spiciness, tanginess, and sweetness. You can adjust the amount of spice level according to your taste. also, whisk the batter in one direction to make it light and fluffy.
- Steam patra roll on high-medium flame. do not steam it on low flame.
- lastly, once the patra is steamed, you can pan-fry it. the other option is to coat with tadka mixture as shown in this recipe.
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Recipe card for Gujarati patra
For patra roll
- 12 medium size fresh patra napan / colocasia leaves /arbi ke patte
- 2 cup gram flour
- Salt to taste
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- Pinch of hing
- 1 tsp ajwain
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- ½ tsp garam masala
- 2 tbsp white sesame seeds
- ½ cup tamarind water
- 3 tbsp jaggery
- ½ cup water or as required
- 1 tbsp hot oil
- Water for steaming patra roll
- patra rolls
- 3 tbsp oil
- 1 tsp mustard seeds
- 2 tbsp white sesame seeds
- Pinch of hing
- 10-12 curry leaves
- 2-3 chopped green chilli
- ¼ tsp turmeric powder
- 3 tbsp water
- 1 tsp lemon juice optional
- Garnish with coriander leaves
For crispy patra
- 2 tbsp oil
- Patra roll
Preparing gram flour batter
- In a bowl, add gram flour, salt, turmeric powder, red chilli powder, coriander powder, hing, ajwain, green chilli paste, ginger paste, garam masala, white sesame seeds, tamarind water and jaggery.
- Add required water to make medium thick consistency of batter.
- whisk batter into one direction for 2-3 mintes.
- Then add hot oil and mix well. Keep it aside.
Preparing patra roll
- Clean colocasia leaves by trimming its thick stalks and veins from bottom side using a knife. Trim all the leaves in this way and keep aside.
- Take first big size leaf and spread gram flour batter evenly on the patra leaf keeping leaf upside down.
- Place another leaf over it and spread a layer of batter over it.
- Similarly prepare 3rd and 4th layer. you can make up to 4 layers.
- To make a roll fold the bottom sides of leaves. On each fold spread some batter over it. Fold from the sides and roll it tightly.
- Now in a deep bottom vessel (big patili) add 3-4 cup of water and bring to boil. When water comes to boil, put this plate with hole on it and grease it.
- Place patra roll on it and cover it with big vessel. Then steam patra for 15-20 minutes at medium-high flame.
- The best way to check that they are cooked or not is to insert a knife in the middle. If it comes clear, Patra is done.
- Switch off the flame and let it rest.
- Cut them into pieces.
Patra with tempering
- In a pan, add oil, mustard seeds, white sesame seeds, hing, curry leaves and chopped green chilli. Sauté for a minute.
- Add turmeric powder and Mix well.
- Then add 3 tbsp water and bring it to boil.
- Add patra into tempering and coat with it.
- Then lower the flame and simmer for 5 minutes.
- Switch off the flame and add lemon juice and chopped coriander.
- Keep covered for 2-3 minutes and then serve.
Preparing crispy patra
- In a bowl, add gram flour, salt and turmeric powder. Add water and make a thin batter.
- Add patra roll in it and coat with with batter.
- Now, In a Pan heat oil and fry patra on it.
- Once it is brown and crispy turn it over and cook on other side as well.
- Serve crispy patra is ready to eat.
- Tamarind water and jaggery mixture gives khatta-meetha taste to patra.
- You can use curd or buttermilk instead of tamarind pulp
- Whisk batter in one direction so air particles incorporate into it and the batter becomes light and fluffy.
- The consistency of the batter should be medium thick and pouring, so it will easily spread to leaves.
- Spread a thin and even layer of batter on the leaves.
- Steam patra roll on high flame for 15 minutes. also If the knife comes out clean then Patra is properly cooked.
- Cool down patra roll completely, do not cut it when it is slightly hot.
- Fry patra roll on medium flame.
- Patra tastes great when it is served hot.