Patra is a delicious snack time favourite from Gujarat, and a similar snack is made in Maharashtra and Karnataka
4 from 2 votes
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Prep Time1 hour
Cook Time50 minutes
Total Time1 hour 50 minutes
Served As: Breakfast
Recipe Cuisine Type: Bar Food, Chaat, Homestyle Cooking, Indian
Recipe Taste: Salty, Sweet
Servings 4


  • 9-12 large Large Patra Leaves colocasia leaves patra
  • 1/2 cup tamarind pulp thick
  • 2 cup Gram flour besan gramflour
  • 1/2 cup Coriander finelyâ chopped chopped
  • 2 tbsp Grated Coconut optional
  • 2 tbsp Sugar
  • 2 tbsp Green Chillies crushed
  • 2 tbsp Ginger crushed
  • 2 tsp Chilli Powder
  • 1 tsp Cumin Powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp Asafoetida
  • 1-2 tsp Salt or as per taste
  • Seasoning for
  • 2-3 tbsp. Oil
  • 1 tbsp Sesame Seeds
  • 1-2 tbsp Coriander 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

Rupa Balachandar
Rupa Balachandar

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