HomeBreakfast RecipesGujarati patra recipe | layered patra | patra recipe

Gujarati patra recipe | layered patra | patra recipe

Patra is a popular Gujarati farsan or snack made from fresh arbi ke patte, or colocasia leaves, coated with spiced besan batter. In this recipe, I arrange the leaves in opposite directions, apply the besan batter on them, and create layers between the leaves without rolling them. 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. Patra can be served as a delicious breakfast or evening snack. Give it a try!

The key to making tasty layered Gujarati patra at home are
  • 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.
  • 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 medium-thick and pourable consistency. Avoid adding too much water while preparing the batter.
  • To make the layers of patra, arrange the leaves directly on a plate in opposite directions and then coat them with the spiced besan batter. This method is quicker and easier compared to the traditional patra-making method.
  • Lastly, steam the patra rolls on a high-medium flame. Do not steam them on a low flame. Once the patra are steamed, you have two options: you can either pan-fry them or coat them with the tadka mixture as shown in this recipe.
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Recipe Video

Gujarati patra recipe | layered patra | patra recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Snack
Cuisine Indian
Servings 4 servings


  • 8-9 medium size arbi ke patte - colocasia leaves
  • 2.5 cup gram flour - besan
  • Salt to taste
  • ½ tsp turmeric powder
  • 1.5 tbsp red chilli powder
  • 1.5 tbsp coriander powder
  • ½ tsp hing
  • 1 tsp ajwain
  • 2 tbsp green chilli-ginger-garlic paste
  • ½ tsp garam masala
  • 3 tbsp white sesame seeds
  • ½ cup tamarind water
  • 4 tbsp jaggery
  • ¾ cup water or as required
  • 1 tbsp hot oil
  • Water for steaming

For tempering

  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 2 tbsp white sesame seeds
  • Pinch of hing
  • 10-12 curry leaves
  • 2 tbsp water
  • 1 tsp lemon juice - optional
  • Garnish with coriander leaves


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 mixture.
  • Add the required amount of water to make a medium-thick batter (refer to the video).
  • Then add hot oil and mix well. Also, whisk the batter in one direction for 2-3 minutes.
  • Keep it aside.

Preparing Patra

  • Clean the colocasia leaves by trimming their thick stalks and veins from the bottom side using a knife. Trim all the leaves in this way and keep them aside.
  • Take a plate with holes in it and grease it. Now take one leaf and apply the batter on it. Arrange another leaf in the opposite direction and apply the batter on it. Arranging the leaves in opposite directions forms layers between the leaves (refer to the video).

Steaming Patra

  • In a steamer, add 3 cups of water and bring it to a boil.
  • Arrange the plate and cover it with a lid. Steam the patra for 15 minutes on high flame.
  • The best way to check if they are cooked is to insert a knife in the middle. If it comes out clean, the 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, and curry leaves. Sauté for a minute.
  • Then add 2 tbsp of water and bring it to a boil.
  • Add the patra pieces into the tempering and coat them well.
  • 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.


  • The consistency of the besan batter should be medium thick and pour in a ribbon-like manner.
  • If the batter is too thick, the patra will become hard, and if the batter is too thin, the layers will not form properly.
  • Whisk the batter for 2-3 minutes to incorporate air particles, making it light and fluffy.
  • Arrange the leaves in opposite directions so that layers form between the leaves.
  • Steam the patra on medium-high flame for 15 minutes.
  • Allow the cooked patra to cool down, then cut it into pieces.
  • Patra taste great when it is prepared spicy and serve hot.
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