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Gujarati patra recipe | how to make ras patra | crispy patra recipe
Author
Nehas Cook Book
No ratings yet
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Snack
Cuisine
Indian
Servings
4
servings
Ingredients
1x
2x
3x
For patra roll
▢
8
medium size fresh patra na pan / colocasia leaves /arbi ke patte
▢
2
cup
gram flour
▢
2
tbsp
rice flour
▢
1
tsp
ginger paste
▢
2
tsp
green chilli paste
▢
Pinch
of hing
▢
½
tsp
turmeric powder
▢
Salt to taste
▢
1
tsp
fennel seeds powder
▢
½
tsp
red chilli powder
▢
1
tsp
cumin powder
▢
1
tsp
garam masala
▢
2
tbsp
white sesame seeds
▢
1
tbsp
oil
▢
2
tbsp
tamarind paste
▢
3
tbsp
jaggery
▢
¼
tsp
baking soda
▢
½
tsp
lemon juice
▢
1
cup
water or as required
For ras patra
▢
10-11
patra rolls
▢
2
tbsp
oil
▢
1
tsp
mustard seeds
▢
2
tsp
white sesame seeds
▢
¼
tsp
hing
▢
6-7
curry leaves
▢
2-3
chopped green chilli
▢
¼
tsp
turmeric powder
▢
1
tsp
red chilli powder
▢
1
tbsp
tamarind paste
▢
2
tbsp
jaggery
▢
Salt to taste
▢
1.5
cup
water
▢
Garnish with grated coconut
▢
Some coriander leaves
For crispy patra
▢
5
tbsp
oil
▢
1
tbsp
mustard seeds
▢
½
tsp
asafetida
▢
1
tbsp
sesame seeds
▢
6-7
curry leaves
▢
Some coriander leaves
Instructions
Clean colocasia leaves by trimming its thick stalks and veins from the bottom side using a knife. Trim all the leaves in this way and keep them aside.
Preparing batter
In a bowl, add gram flour, rice flour, ginger paste, green chilli paste, hing, turmeric powder, salt, fennel seeds powder, red chilli powder, coriander powder, cumin powder, garam masala, white sesame seeds, tamarind pulp, jaggery, and oil.
Add the required water to make medium thick consistency of the batter.
Add baking soda and give a stir.
Preparing patra roll
Take 1-2 Tbsp of Gram Flour Batter and spread evenly on the patra leaf keeping the leaf upside down.
Place another leaf over it and spread a layer of batter over it.
Similarly, prepare 3rd and 4th layers. you can make up to 4 layers.
To make a roll fold the bottom sides of the leaves. On each fold spread some batter over it. Fold from the sides and roll it tightly.
Steaming patra
Transfer the roll and the plate of patra to the steamer and cook for 30 minutes at medium-high flame.
The best way to check whether 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.
Preparing ras patra
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 red chilli powder. Mix well.
Then add 1.5 cup water, tamarind paste, jaggery and salt to taste.
Boil water for 4-5 minutes.
Add patra into rasa, cover and simmer for 5 minutes.
Switch off the flame and add coconut and chopped coriander.
Keep covered for 2-3 minutes and then serve.
Preparing crispy patra
In a Pan heat Oil. Add Mustard Seeds (Rai), curry leaves, asafoetida, and sesame seeds. Sauté for a minute.
Put Cut Patra one by one in Pan spreading evenly and cook for 4-5 min on low-med flame till it is crispy.
Once it is brown and crispy turn it over and cook on another side as well.
Garnish with coriander leaves.
Gujarati crispy patra is ready to eat.
Notes
Completely dry patra na pan (colacosia leaves) with a cotton cloth or tissue paper.
remove the hard veins of the leaves with a knife.
spread batter evenly on leaves.
steam patra on medium-high flame for 30 minutes.