4 from 2 votes

Patra is a delicious snack time favourite from Gujarat, and a similar snack is made in Maharashtra and Karnataka
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 4


  • 9-12 large patra leaves colocasia leaves
  • 1/2 cup thick tamarind extract
  • 2 cup gramflour besan
  • 1/2 cup chopped coriander leaves finely chopped
  • 2 tbsp grated coconut optional
  • 2 tbsp Sugar
  • 2 tbsp crushed green chilli
  • 2 tbsp crushed ginger
  • 2 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp asafoetida
  • Salt
  • For seasoning
  • 2-3 tbsp. oil
  • 1 tbsp sesame seeds
  • 1-2 tbsp coriander leaves finely chopped
  • 1 tbsp mustard seeds
  • 1 tbsp coconut grated
  • 1/4 cup water


  • Clean, wash and wipe leaves. Cut thick veins on the leave using a paring knife taking care not to tear the leaf. Lightly roll with a rolling pin over the veins and set aside.
  • Mix all ingredients for stuffing and make a thick paste. Place the underside of the leaf facing up on a flat surface and apply a thinnish layer of the paste all over the leaf. Place another leaf over it.
  • Create 2-3 layers of leaves/paste, with the final layer being that of paste. Now carefully fold 1 inch of the edge of the leaf towards the center on either side of the leaf.
  • Then starting on the widest part of the leaf start rolling the leaves into a log similar to rolling a Swiss roll. Making sure that the roll is tightly rolled. Repeat steps with balance of leaves.
  • Heat a steamer pot and using either a Steamer basket/perforated tray or dhokla stand place the prepared rolls, cover and steam for 25-35 mins on a medium flame.
  • Make sure to check water levels in the steamer pot occasionally. The rolls are done when you insert a knife into the roll and it comes out clean. Allow it to cool completely and cut into discs 1/2- 3/4 inch thick with a sharp knife.
  • Heat oil in a pan add mustard seeds and allow to sputter. Turn off the flame and add rest of the ingredients. Gently slide the discs and allow to brown.
  • Serve warm or cold with green coriander chutney.

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4 from 2 votes

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Rupa Balachandar
Rupa Balachandar

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