Patra
A classic Gujarati snack featuring tender colocasia leaves smeared with a tangy, sweet, and spicy gram flour paste. The rolls are steamed, sliced, and tempered for an irresistible finish.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Colocasia Leaves
- b.Rinse the colocasia leaves well under running water. Pat them completely dry with a clean kitchen towel.
- c.Place a leaf upside down on a cutting board, with the veins facing up. Using a sharp knife, carefully shave off the thick central vein and any other prominent side veins. This is crucial to prevent throat irritation and makes the leaves flexible for rolling.
- 2
Step 2
- a.Make the Besan Paste
- b.In a large mixing bowl, combine besan, tamarind paste, jaggery, grated ginger, chopped green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, 0.25 tsp of hing, and salt.
- c.Gradually add water, whisking continuously to form a thick, smooth, and lump-free paste. The consistency should be like that of a thick chutney, easily spreadable but not runny.
- 3
Step 3
- a.Assemble the Patra Rolls
- b.Place the largest prepared leaf upside down on your work surface. Spread a thin, even layer of the besan paste over the entire surface using your fingers or a spatula.
- c.Place a slightly smaller leaf on top and repeat the process. Continue stacking and spreading paste for 3-4 leaves, arranging them to form a rough rectangle.
- d.Fold about an inch from both the left and right sides inwards.
- e.Starting from the bottom (stem end), roll the stack of leaves upwards into a tight, compact log.
- 4
Step 4
- a.Steam the Rolls
- b.Prepare your steamer by adding water to the bottom pot and bringing it to a boil. Lightly grease the steamer plate or tray.
- c.Carefully place the prepared rolls on the greased plate, ensuring they do not touch each other.
- d.Steam the rolls over medium heat for 20-25 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean. The color of the leaves will also darken.
- 5
Step 5
- a.Cool and Slice
- b.Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This step is essential as slicing them while hot will cause them to crumble.
- c.After they have cooled, use a sharp knife to cut the rolls into 1/2-inch thick slices.
- 6
Step 6
- a.Temper and Serve
- b.Heat oil in a wide, non-stick pan over medium heat. Add the mustard seeds and let them crackle.
- c.Add the sesame seeds, curry leaves, and the remaining 0.25 tsp of hing. Sauté for 30 seconds until fragrant.
- d.Gently place the sliced patra into the pan in a single layer. Cook for 2-3 minutes, then carefully flip and cook the other side until lightly golden and crisp.
- e.Garnish with fresh grated coconut and chopped coriander leaves. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the besan paste is thick. A runny paste will ooze out during steaming and rolling.
- 2Removing the veins from the leaves is the most critical step to avoid an itchy or scratchy sensation in the throat.
- 3Always cool the steamed rolls completely before slicing to get clean, neat cuts.
- 4For extra crispy patra, you can shallow fry the steamed slices in a bit more oil until golden brown on both sides before tempering.
- 5The steamed rolls can be stored in an airtight container in the refrigerator for up to 3 days. Slice and temper just before serving.
Adapt it for your goals.
Crispier Version
After steaming and slicing, shallow fry the patra slices in 3-4 tablespoons of oil until they are golden brown and crisp on both sides. Then, proceed with the tempering.
Spicier FlavorSpicier Flavor
Increase the amount of green chilies in the paste or add a pinch of black pepper powder to the tempering for an extra kick of heat.
No Onion/Garlic (Jain)No Onion/Garlic (Jain)
This recipe is naturally free of onion and garlic, making it suitable for a Jain diet.
Why this is on our healthy list.
Rich in Dietary Fiber
Besan (gram flour) and colocasia leaves are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Iron
Colocasia leaves are known to be a good plant-based source of iron, which is essential for forming hemoglobin and preventing anemia.
Provides Plant-Based Protein
Besan is a good source of plant-based protein, which is vital for muscle repair, growth, and overall body function.
Heart-Healthy Snack
As this dish is primarily steamed and uses minimal oil for tempering, it is low in saturated fat and cholesterol, making it a heart-friendly snack option compared to deep-fried alternatives.
Frequently asked questions
The itchiness is caused by calcium oxalate crystals in the leaves. To prevent it, always choose tender, fresh leaves, meticulously remove the thick veins, and use a souring agent like tamarind or lemon juice in the paste, which helps neutralize the crystals.