Gujarati Patra: Steamed Colocasia Leaf Rolls Recipe
1 hour 50 minutes
750 reads
About Gujarati Patra: Steamed Colocasia Leaf Rolls Recipe
Discover the irresistible flavors of Gujarati Patra, a delightful vegetarian snack featuring tender colocasia leaves layered with a vibrant, tangy tamarind and gram flour paste. This authentic Indian recipe offers a perfect balance of spice and sweetness, making it a teatime or breakfast favorite.Originating from Gujarat, Patra is also enjoyed across Western and Southern India, showcasing its widespread appeal. The steaming process creates incredibly soft and flavorful rolls, garnished with fresh coriander and grated coconut for an extra touch of deliciousness. Prepare to impress your family and friends with this easy-to-follow recipe, perfect for those looking to explore the rich culinary traditions of India. Serve warm or cold, ideally with a cup of chai for an authentic experience.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep1 hour
Cook50 minutes
Total1 hour 50 minutes
Ingredients
For the Patra Filling
- 1/2 cup Tamarind adjust to taste, thick pulp
- 2 cup Gram Flour besan
- 1/2 cup Coriander finely chopped
- 2 tbsp Coconut grated, optional
- 2 tbsp Sugar
- 2 tbsp Chili adjust to taste, crushed, green
- 2 tbsp Ginger crushed
- 2 tsp Chili Powder
- 1 tsp Cumin ground seed, jeera
- 1 tsp Turmeric haldi
- 1/2 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
- 1/2 cup Water or as needed to adjust consistency
For the Patra Leaves
- 10-12 Colocasia Leaves fresh leaves, large, patra
For the Tempering
- 2.5 tbsp Oil vegetable or canola oil
- 1 tbsp Sesame Seeds
- 1.5 tbsp Coriander finely chopped
- 1 tbsp Mustard Seeds rai
- 1 tbsp Coconut grated
Instructions
Prepare the Colocasia Leaves
- Clean, wash, and thoroughly dry the colocasia leaves. Use a paring knife to carefully remove the thick veins from the underside of each leaf, being cautious not to tear the leaves. Gently roll each leaf with a rolling pin to soften the veins further. Set aside.
Prepare the Filling
- In a large bowl, combine the tamarind pulp, gram flour, chopped coriander, grated coconut (optional), sugar, crushed green chilies, crushed ginger, chili powder, cumin powder, turmeric powder, asafoetida, and salt. Add 1/2 cup of water and mix thoroughly until a smooth, thick paste forms. Adjust the consistency by adding more water if needed.
Assemble the Patra Rolls
- Place a colocasia leaf (underside up) on a flat surface. Spread a thin layer of the prepared paste evenly over the leaf. Top with another leaf and repeat the layering process 2-3 times, ending with a layer of paste on top. Fold about 1 inch of the leaf edges toward the center on both sides.
Roll and Steam the Patra
- Starting from the widest part of the leaf, tightly roll the leaves into a log, similar to a Swiss roll. Repeat this process with the remaining leaves and paste. Steam the rolled Patra in a steamer basket or dhokla stand over medium heat for 25-35 minutes, or until a knife inserted into a roll comes out clean. Check the water level in the steamer occasionally.
Prepare the Tempering
- While the Patra is steaming, prepare the tempering. Heat oil in a pan over medium heat. Add mustard seeds and let them sputter. Turn off the heat and add sesame seeds, chopped coriander, and grated coconut. Mix well.
Finish and Serve
- Once the Patra has cooled completely, use a sharp knife to slice the rolls into 1/2-3/4 inch thick discs. Gently brown the Patra discs in the prepared tempering. Serve warm or cold with your favorite chutney (a cilantro chutney is recommended).
Recipe Notes
Expert Tips for Perfect Patra
- For extra flavor, soak the tamarind pulp in warm water for about 15-20 minutes before using it in the filling.
- Adjust the amount of green chilies and chili powder to control the spiciness level according to your preference.
- Ensure that the colocasia leaves are completely dry before applying the paste to prevent tearing during the rolling process.
- If the Patra rolls are not tightly rolled, they may fall apart during steaming. Take your time and roll them firmly.
Related Posts You May Like
Recipe Nutrition
Calories: 807kcalCarbohydrates: 52gProtein: 7gFat: 64gSaturated Fat: 9gPolyunsaturated Fat: 16.5gMonounsaturated Fat: 33gSodium: 855mgFiber: 2gSugar: 6g
Rupa Balachandar
Articles: 5
3 Comments
Leave a Reply
You must be logged in to post a comment.
Such a great recipe! Can’t wait to try it.
Such a tempting dish! Thank you.
What a great recipe! Thanks for sharing.