Patra

Patra (Patarveliya) is most popular in Gujarati people. This is a savoury steamed leaf roll recipe, made from arbi or colocasia leaf. This patra with Arbi leaves rolled with a gram flour and spice powders is simply mouth-watering. With its spicy, tangy and slightly sweeter flavours, it’s getting popular in other parts of India. Try my easy method of making Patra.

Ingredients

  • Arbi (colocasia) leaf – 4
  • Asafetida – Pinch
  • Mustard seeds – ½ TSP
  • Oil – 2 TBS
  • Sesame seeds – 1 TBS
  • Gram flour (Besan) – less than 1 cup
  • Salt –As per the taste
  • Red chili powder – ½ to 1 TSP
  • Turmeric powder – ¼ TSP
  • Coriander powder – 1 TBS
  • Garam masala – ½ TSP
  • Sugar – 2 & ½ TBS
  • Lime juice – 3 & ½ TBS
  • Water – less than ½ cup and steaming
  • Baking soda – 1/8 TSP

Method

  • Wash arbi leaves, and remove stems and veins.
  • Mix all above ingredients and make batter. (Except asafetida, Sesame seeds, mustard seeds and oil)
  • Smear the batter behind the leaves. Largest leaf should be down.
  • Dark green color of leaf should be down side.
  • Spread the batter evenly on the leaf. Put another leaf on top of it and spread more batter.
  • Repeat this with all 4 leaves.
  • Fold from both sides. Roll tightly.
  • Steam cooks it for 15-20 minutes in a steamer or in a water bath. Leave until quite cool and then slice in to thick slices.
  • Now heat the oil to smoking point in a pan.
  • Add the mustard seeds, asafetida and sesame seeds.
  • And once they start crackling, and then add the patra slices.
  • Saute it for 2-3 minutes.
  • Garnish it with cilantro and freshly grated coconut.
  • Serve it hot.
  • Tips:
  • If you feel the roll of patra is opening than Tie with a thread throughout the length of the roll and then steam boil it and when it’s done, remove it.
  • Roll should be nice and tight. It will keep the patra round and whole after slicing and sautéing.

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