Gujarati Patra: Spiced Colocasia Rolls (Patrode)
45 minutes
688 reads
About Gujarati Patra: Spiced Colocasia Rolls (Patrode)
Transport your taste buds to Gujarat with these aromatic Patra (or Patrode), savory little bundles bursting with flavor. Imagine tender colocasia leaves swirled around a vibrant spice blend and steamed to perfection – a true culinary adventure awaits!These nutritious and delicious snacks are made with simple ingredients like chickpea flour and a medley of spices. Perfect for breakfast, brunch, or a delightful afternoon treat, Patra are a celebration of Gujarati cuisine you won't want to miss.Follow our easy step-by-step guide to create these beautiful swirled rolls and experience the magic of this traditional dish.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Patra Dough
- 150 gm Gram Flour besan
- 2 tbsp Chili Powder red
- 1 tsp Turmeric Powder
- 1 tbsp Garam Masala
- 1 1/2 tsp Salt or to taste
- 2 tbsp Sugar
- 2 tbsp Lemon Juice
- 20 Colocasia Leaves large, patra leaves
- 1/2 cup Water or as needed
For the Tempering
- 3 tbsp Oil
- 2 tbsp Sesame Seeds
- 1 tbsp Mustard Seeds
- 1 tbsp Cumin Seeds
- 10-12 Curry Leaves
- 1 pinch Asafoetida hing
Instructions
- Thoroughly clean and wash the colocasia leaves. Gently wipe them dry. Trim away any thick stems or thorns using a knife.
- In a large bowl, combine the chickpea flour, red chili powder, turmeric powder, garam masala, salt, sugar, and lemon juice.
- Gradually add water to the dry ingredients, mixing continuously to form a smooth, thick paste. The paste should be spreadable but not too runny.
- Place a colocasia leaf upside down on a clean, flat surface. Spread a thin layer of the prepared paste evenly over the entire surface of the leaf.
- Place another colocasia leaf on top of the first, paste-side up. Repeat the process of spreading a thin layer of paste over this leaf.
- Continue layering 4-5 leaves in this manner, ensuring each leaf is coated with a thin layer of paste. The topmost layer should be the paste.
- Carefully fold in the edges of the layered leaves and tightly roll them from the base to the tip, forming a compact cylinder.
- Repeat the layering and rolling process for the remaining leaves and paste.
- Pour 2 cups of water into a steamer. Place the prepared Patra rolls in the steamer basket, ensuring they are not overcrowded.
- Cover the steamer and steam the Patra rolls for 15-20 minutes, or until they are cooked through and tender. Steaming ensures the leaves are cooked evenly and retain their vibrant green color.
- Once cooked, remove the Patra rolls from the steamer and allow them to cool slightly before handling. Cut the rolls into thick, round slices.
- Heat the oil in a pan over medium heat. Add the sesame seeds, mustard seeds, cumin seeds, curry leaves, and asafoetida. Sauté for a minute or two, until the seeds splutter and release their aroma. This tempering adds a final layer of flavor and texture to the dish.
- Add the sliced Patra to the pan with the tempering. Gently toss to coat the Patra with the seasoned oil. Serve the Patra hot, accompanied by ketchup or your favorite chutney.
Recipe Notes
Good To Know
- For extra crunch, shallow-fry or temper the steamed patra slices in hot oil with mustard seeds, sesame seeds, and curry leaves before serving.
- If you have difficulty finding fresh colocasia (arbi) leaves, you can substitute with large Swiss chard leaves for a similar texture and flavor, adjusting steaming time as needed.
- To make the rolls easier to slice cleanly after steaming, let them cool completely and refrigerate for 30 minutes—this prevents crumbling and helps achieve perfect spirals.
- Serve patra with a side of sweet tamarind chutney or yogurt dip to complement the spicy and tangy notes of the snack.
Expert Tips
- For a richer flavor, try adding a tablespoon of grated coconut to the filling mixture.
- Adjust the spice level by increasing or decreasing the amount of green chilies in the paste.
- Ensure the leaves are evenly coated with the paste for consistent flavor in each bite.
Storage Instructions
- Store leftover patra in an airtight container in the refrigerator for up to 3 days. Reheat by gently pan-frying or microwaving.
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Recipe Nutrition
Calories: 280kcalCarbohydrates: 36gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 2gSugar: 6g
Bhumika Gandhi
Articles: 72
4 Comments
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Looks so delectable! Thanks for posting.
What a delightful recipe! Thanks for sharing.
This looks delightful! Thanks for the recipe.
I’m loving this recipe already!