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Gujarati patra recipe | Gujarati farsan patra | crispy patra recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine Indian
Servings 5


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

For tempering

  • 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.

Steaming patra

  • 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.