Patra is a popular Gujarati farsan or snack made from fresh arbi ke patte or colocasia leaves. In this recipe, the leaves are chopped, coated with gram flour batter, and then steam rolled into a steel glass. This method offers a quicker and more modern way of making patra compared to the traditional method. The dish boasts a delightful blend of slightly spicy, sweet, and tangy flavors. It is easy to prepare and can be made in advance, stored in an airtight container in the refrigerator. Patra can be served as a delicious breakfast or evening snack. Give it a try!
- Firstly, choose fresh and green colocasia leaves (arbi ke patte) for this recipe. Ensure that you can easily peel the veins of the leaves without damaging them and cut them into long strips to form layers in the patra.
- Secondly, the batter should have a balanced blend of spiciness, tanginess, and sweetness. You can adjust the spice level according to your taste preferences. Additionally, the batter should have a thick and pourable consistency. Avoid adding too much water while preparing the batter.
- Lastly, steam the patra roll on a high-medium flame. Do not steam it on low flame. Once the patra is steamed, you have two options: you can either pan-fry them or coat them with the tadka mixture as shown in this recipe.
Gujarati patra recipe | Gujarati farsan patra | patra with new trick and tips
- 12 medium size or 2 cup chopped colocasia leaves - arbi ke patte
- 2 cup gram flour - besan
- Salt to taste
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- Pinch of hing
- 1 tsp ajwain
- ½ tsp garam masala
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- 1 tbsp white sesame seeds
- 4 tbsp tamarind water
- 2 tbsp jaggery
- ¾ cup water or as required
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp sesame seeds
- Pinch of hing
- Some curry leaves
- 2-3 chopped green chilli slits
- 2 tbsp water
- Some coriander leaves
- Wash the colocasia leaves (arbi ke patte) and remove the veins. Cut the leaves into two parts, then roll them and cut into long, medium-thick strips. You can refer to the video for demonstration.
- In a mixing bowl, add 2 cups of gram flour (besan), salt, ½ tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, a pinch of asafoetida (hing), 1 tsp ajwain, ½ tsp garam masala, 1 tbsp green chilli paste, 1 tsp ginger paste, 1 tbsp white sesame seeds, 4 tbsp tamarind pulp, and 2 tbsp jaggery.
- Gradually add water to the mixture and make a thick, ribbon-like pouring consistency batter. Whisk the batter well to make it light and fluffy.
- Add the chopped colocasia leaves to the batter and mix well to coat them evenly.
- Grease a steel glass and pour 2-3 ladles of the batter into it.
- Place the glass into a pre-heated cooker. Cover and steam the dhokla for 15-17 minutes on medium-high flame, as shown in the video.
- Once the patra is steamed properly, take it out and let it cool down completely.
- Demould the patra roll from the glass and cut it into medium-thick rounds. Keep them aside.
- For tempering, heat oil in a kadai, and add 1 tsp of mustard seeds, 1 tbsp sesame seeds, a pinch of asafoetida (hing), some curry leaves, and chopped green chillies. Sauté them.
- Add some water to the tempering and bring it to a boil.
- Now, add the cut patra rolls to the tempering and mix well to coat them with the tempering.
- Garnish the patra with chopped coriander leaves and serve.
- Cut the leaves into thin and long strips; do not finely chop them.
- Gradually add water while making the besan batter.
- Whisk the batter for 2-3 minutes to incorporate air particles, making it light and fluffy.
- The consistency of the batter should be thick and pour in a ribbon-like manner.
- Cook on a medium-high flame for 15 minutes.
- Allow the cooked patra to cool down, then demold it.
- Cut the patra into medium-thick rounds.