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5 from 1 vote

Patra is Gujarati snacks which made with arbi leaves n the joining 3 4 leaves with the help of mixture
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 3


  • 10 nos arbi leaves colocasia leaves
  • 1 &1/2 cup gramflour
  • 1/2 cup jaggery grated
  • 2 tbsp tamarind paste
  • 1/4 teaspoon fennel powder
  • 2 green chili paste
  • 1/4 teaspoon Turmeric Powder
  • 1/2 tablespoon coriander powder
  • 1/2 teaspoon red chilly powder
  • Salt
  • 1/2 teaspoon mustard seeds
  • A pinch of asaefotida
  • Some curry leaves
  • 4 tbsp oil


  • Mix all the ingredients well (gram flour, jaggery, tamarind paste, green chilies paste, fennel powder, turmeric powder, coriander powder, red chili powder, salt) add little water n make batter.
  • Wash leaves and gently wipe all leaves with paper towel. Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
  • Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer. Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
  • Continue the procedure (step no.2 and 3) for more leaves. Fold the leaf around 1” from one side. Apply the besan mixture on it. Repeat the same with the other side.
  • Roll it up tightly, while applying besan mixture with each fold. Keep aside. Repeat with the remaining
  • Steam in a steamer for 20 to 25 minutes or till it becomes firm. When cool, cut into 12 mm. (½Ã¢â‚¬Â) thick slices. Keep aside.
  • Heat the oil in a kadhai and add the mustard seeds. When the seeds crackle, add curry leaves and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
  • Add the patra pieces, toss gently and sauté on a medium flame for a minute.

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5 from 1 vote

Saba Shaikh
Saba Shaikh

hello Foodies, I m Saba Firoz Shaikh from mumbai and I'm homechef, I love to eat everything. I m here to share awesome recipes with u all.

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