Palak patra recipe | crispy palak patra | palak vadi | palak rolls

Palak Patra is a simple and delicious Gujarati snack made from fresh spinach leaves. In Gujarat, it is called “Patra,” while in Maharashtra, it is known as “Alu” or “Aloo Vadi.” The leaves are cleaned and rolled with a spiced batter made from a combination of flours, jaggery, and buttermilk, giving it a perfect balance of sweet and tangy flavors.

In this recipe, I have deep fried patra roll and made crispy Patra, which is easy to prepare and pairs wonderfully with a cup of tea. It can also be stored in an airtight container for up to a week. I am sharing the perfect ingredient ratio and some essential tips to help you achieve crispy Palak Patra on your first attempt. Try this recipe today!

1. Choose Fresh Leaves:
   • Select fresh, green spinach leaves with thin and soft veins.
   • If the leaves have thick veins in the center, gently remove them without damaging the leaves.
2. Prepare the Batter Properly:
   • Use buttermilk in the batter to enhance the flavor and taste.
   • Combine gram flour, rice flour, and rava (semolina) in the right proportions. The addition of rice flour and rava gives the Patra a crispy texture.
   • Ensure the batter has a balanced blend of spiciness, tanginess, and sweetness. Adjust the spice level to your taste.
3. Check the Batter Consistency:
   • The batter should be thick and spreadable.
   • Avoid making it too thin, as a thin batter results in less crispy Patra.
   • Whisk the batter in one direction to make it light and fluffy.
4. Steam at the Right Temperature:
   • Steam the rolled Patra on a high-medium flame.
   • Avoid steaming on a low flame, as it may affect the texture.
5. Frying or Tadka Options:
   • After steaming, deep-fry the Patra to achieve a crispy texture. You can also pan-fry them for a healthier option.
   • Alternatively, coat them with a tempering (tadka) mixture, as shown in the recipe.

Storage Suggestions:

• Store the prepared Patra in an airtight container. They stay fresh for up to a week.
• Enjoy them with chutney or a cup of tea!

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Recipe video 

Palak patra recipe | crispy palak patra | palak vadi | palak rolls

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine Indian

Servings 4 servings

Ingredients

 

1x2x3x

• ▢ 200 grm palak leaves
• ▢ 1 cup buttermilk
• ▢ ½ tsp turmeric powder
• ▢ 2 tbsp coriander powder
• ▢ 2 tbsp red chilli powder
• ▢ ½ tsp ajwain
• ▢ Pinch of hing
• ▢ 1 tsp garam masala
• ▢ Salt to taste
• ▢ 2 tbsp white sesame seeds
• ▢ 1 tbsp green chilli-ginger-garlic paste
• ▢ 2 tbsp jaggery
• ▢ 1 tsp lemon juice
• ▢ 2 tbsp oil
• ▢ 1.5 cup besan
• ▢ ¼ cup rice flour
• ▢ ¼ cup rava
• ▢ Oil for frying

Instructions

Preparing batter

• Take 1 cup buttermilk, add ½ tsp turmeric powder, 2 tbsp coriander powder, 2 tbsp red chilli powder, ½ tsp ajwain, pinch of hing, 1 tsp garam masala, salt to taste, 2 tbsp white sesame seeds, 1 tbsp green chilli-ginger-garlic paste, 2 tbsp jaggery, 1 tsp lemon juice and 2 tbsp oil. Mix well.
• Then add 1.5 cup gram flour, ¼ cup rice flour and ¼ cup rava and fold them into the above mixture to get the paste-like mixture. Batter should be thick.

Preparing patra roll

• Wash and dry palak leaves.
• Take 1-2 Tbsp Batter and spread evenly on the leaf and then arrange 2 small leaves on sides of big leaf. Spread batter on it.
• Similarly prepare 2rd layers into same way. (refer video)
• Then fold the sides and apply some batter on it.
• To make a roll fold the bottom sides of leaves. On each fold spread some batter over it. Fold from the sides and roll it tightly.

Steaming patra

• Heat the steamer and place the patra roll in it. Steam the roll on high flame for 15 minutes.
• The best way to check that they are cooked or not is to insert a knife in the middle. If it comes clear, Patra is done.
• Switch off the flame and let it rest.
• Cut them into pieces.

Preparing crispy patra

• Heat oil and add patra roll in it. Fry it on medium-low flame till it become crisp from bothe the side.
• Take out into wire rack and fry all patra into same way.
• Serve crispy palak patra or store it into air-tight container.

Notes

1. Palak leaves do not have much taste, so add more masala to enhance the flavor of patra.
2. Buttermilk enhances the taste and increases the shelf life of patra.
3. Make a thick batter to achieve a crispy texture for the patra.
4. Whisk the batter in one direction so it becomes light and fluffy, allowing the patra roll to be airy without adding soda or Eno.
5. Steam the patra roll on high flame for 12-15 minutes.
6. Fry the patra on a medium-low flame. Do not fry it on high flame.

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