Gujarati Patra: Steamed Colocasia Leaf Rolls with a Tangy Twist
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About Gujarati Patra: Steamed Colocasia Leaf Rolls with a Tangy Twist
Discover the delightful flavors of Gujarati Patra, a unique and savory snack made with tender colocasia leaves. These aromatic rolls are layered with a vibrant mixture of gram flour, jaggery, tamarind, and warming spices, creating a delightful balance of sweet, tangy, and spicy notes.The meticulous preparation involves carefully layering and rolling the leaves, then steaming them until perfectly tender. Finally, a quick sauté in mustard seeds and curry leaves adds a final burst of flavor and aroma, making this recipe a true taste of Gujarati culinary heritage.Perfect as a vegetarian breakfast, brunch, or an anytime snack, this recipe is sure to impress. Get ready to experience the unique textures and unforgettable tastes of homemade Patra!
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
For the Patra Filling
- 1 cup Gram Flour besan
- 1/2 cup Jaggery grated
- 2 tbsp Tamarind Paste
- 1/4 tsp Fennel Powder
- 2 tbsp Chili Paste green
- 1/4 tsp Turmeric Powder
- 1/2 tbsp Coriander Powder
- 1/2 tsp Chili Powder red
- 1.5 tsp Salt or to taste
- 1/2 cup Water as needed for batter consistency
For the Colocasia Leaves
- 10-12 large Colocasia Leaves arbi, fresh and tender leaves
For Tempering
- 4 tbsp Oil vegetable or canola oil
- 1/2 tsp Mustard Seeds rai
- 2-3 sprigs Curry Leaves
- 1 pinch Asafoetida hing
Instructions
Prepare the Patra Filling
- Mix gram flour, grated jaggery, tamarind paste, green chili paste, fennel powder, turmeric powder, coriander powder, red chili powder, and salt in a bowl. Gradually add water, mixing until a smooth, slightly thick batter forms.
Prepare the Colocasia Leaves
- Wash colocasia leaves thoroughly and pat dry with paper towels. Lay each leaf flat, vein-side up, and carefully remove the thick central vein using a sharp knife.
Assemble the Patra
- Take three or four cleaned colocasia leaves. Spread a thin layer of the gram flour mixture onto one leaf, leaving a small border. Top with another leaf, spreading more mixture, and repeat until all leaves are layered. Fold the leaves from one side, tightly rolling them while continuously applying the gram flour mixture to seal each layer.
Steam the Patra
- Place the rolled Patra in a steamer basket and steam for 20-25 minutes, or until firm and cooked through. Allow to cool completely.
Slice and Sauté
- Once cooled, use a sharp knife to slice the Patra rolls into 1/2-inch thick pieces.
Tempering
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves and asafoetida, sautéing briefly until fragrant.
Final Touches
- Add the sliced Patra pieces to the pan, gently tossing to coat them with the tempered oil and spices. Sauté for 1 minute, until heated through. Serve warm.
Recipe Notes
Expert Tips for Perfect Patra
- For extra flavor, add a pinch of roasted cumin powder to the patra filling.
- If the gram flour mixture is too thick, add a little more water to achieve a spreadable consistency. If too thin, add a little more gram flour.
- Ensure the colocasia leaves are completely dry before assembling the Patra to prevent steaming issues.
- Don't overcook the Patra during the sautéing process. A quick toss is all you need to heat them through and infuse with the tempering flavors.
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Recipe Nutrition
Calories: 347kcalCarbohydrates: 44gProtein: 1gFat: 19gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 1272mgPotassium: 95mgFiber: 2gSugar: 39gVitamin A: 153IUVitamin C: 31mgCalcium: 36mgIron: 1mg
Saba Shaikh
Articles: 176
3 Comments
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This is exactly what I was looking for!
Such a perfect dish! Thank you.
This looks perfect! Thanks for posting.