Traditional Patra Recipe: The Authentic Taste of Gujarat

Patra is another famous and delicious Gujarati snack like Khandvi and Muthiya. Patra is adapted in many regions in India, like Bihar, UP, Maharashtra, and Himachal Pradesh.

Patra is a healthy snack with many flavors of Colocasia leaves and gram flour batter.

The batter is prepared from besan, rice flour, and jowar flour, and some spices are added to it.

For the sweet and sour taste, jaggery and tamarind water is used.

The two variations of patra are the steamed and tempered patra and the deep-fried crunchy patra. Follow the steps to cook the tasty patra.

How to Make Patra?

Patra Recipe – A yummy Gujarati Snack

Mansi Akaveeya

The supremely delicious Gujarati farsan (snack) is cooked with colocasia leaves or arbi ka Patta. Two different yet mouth-watering variations can be prepared from them.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Snack

Cuisine Indian

Servings 4 rolls

Ingredients

  

For patra

• 12-15 Medium sized colocasia leaves (patra)
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 2 tsp Sesame seeds
• Pinch of asafoetida
• 5-8 Curry leaves

For gram flour mixture

• 2 ½ cups Gram flour (besan)
• 1 cup Rice flour
• 2 tbsp Jowar flour
• 1 tsp Ginger green chili paste
• ½ tsp Turmeric powder
• 1 tsp Garam masala
• 1 tsp Red chili powder
• ½ tsp Asafoetida
• ¾ cup Grated Jaggery
• 3 tbsp Tamarind (imli water)
• Salt to taste

For Garnishing

• 2 tbsp Scraped coconut
• 2 tbsp Finely chopped coriander

Instructions

 

• First, place the colocasia leaf with the vein side facing upwards on a dry platform, and with a sharp knife, remove all the veins.
• Wash and clean the colocasia leaf on both sides using a muslin cloth.
• Destem and clean all the remaining colocasia leaves and keep them aside.
• Take a deep bowl and add besan, rice flour, jowar flour, and ginger green chili paste.
• Then add turmeric powder, asafoetida, red chili powder, and garam masala. Add grated jaggery, tamarind (imli) water, and salt to your taste.
• Pour water into this mixture and prepare a thick paste. To get a thick consistency, arrange the quantity of water accordingly.
• Whisk all the ingredients together until the jaggery melts, and the smooth batter is ready.
• Taste and check that there is a good balance of sourness, sweetness, and spiciness. Adjust the flavors by adding the required ingredient.
• Now place the leaf on the dry and clean platform with the light green side facing upwards and the tip of the leaf facing you.
• Using your fingertips, spread a little besan mixture on the colocasia leaf. Place another colocasia leaf over the first one and the tip of the leaf in the opposite direction.
• Repeat the procedure for another two leaves. Then fold the leaves from both sides.
• Roll the leaf tightly from one end to another while applying a little besan mixture in each fold. Secure the other end with the besan mixture and keep the roll aside.
• Repeat the procedure and make 2-3 rolls.
• In a steamer place, cook all the 3-4 rolls until they become firm or for 20-25 minutes.
• Once cool, cut the rolls into the thick slice. You can serve these pieces with sweet and sour chutney.
• Another way is to heat the oil in a pan and add mustard seeds, curry leaves, and asafoetida once the mustard seeds start to crackle.
• On a low flame, add sesame seeds. Now toss the patra pieces in the tempering and saute for a minute.
• Take them on a plate, garnish them with coriander or coconut, and serve them with sweet and sour chutney.

Notes

• Use the colocasia leaves that have a black stem. 
• You can add jaggery to the tamarind water to melt and use that directly while preparing the batter. 
• The consistency should be medium thick and pourable to spread the batter quickly. 
• Cook on high flame and put the knife in the roll; if it comes out clean, the patra is ready. 
• You can deep fry the leftover patra and eat them crispy. The fried crunchy patra tastes fantastic.

Keyword patra

Conclusion

Patra, a unique Gujarati side dish, is made of colocasia leaves. The smooth paste is spread over the leaves and then steamed. The batter is made of gram flour mixed with spices, and sweet and sour flavors are added. Patra is served with sweet and sour chutney.

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