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.
- 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
- 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.
- 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.