Patra is a spicy, sweet, and tangy Gujarati farsan or snack made from fresh arbi ke patta or colocasia leaves. In Gujarat, it is called Patra whereas in Maharashtra it is referred to as Alu or Aloo Vadi Leaves. Leaves are cleaned and rolled using a gram flour batter prepared with spices, tamarind (Imli), and Jaggery for that sweet and tangy flavors. In this recipe I saw 2 methods of making Gujarati patra, both are easy to make and you can also make patra in advance and use them for 1 or 2 days if stored in an airtight container in the refrigerator. You can serve it as breakfast or an evening snack. Do try this!
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Gujarati patra recipe | how to make ras patra | crispy patra recipe
Ingredients
For patra roll
- 8 medium size fresh patra na pan / colocasia leaves /arbi ke patte
- 2 cup gram flour
- 2 tbsp rice flour
- 1 tsp ginger paste
- 2 tsp green chilli paste
- Pinch of hing
- ยฝ tsp turmeric powder
- Salt to taste
- 1 tsp fennel seeds powder
- ยฝ tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tbsp white sesame seeds
- 1 tbsp oil
- 2 tbsp tamarind paste
- 3 tbsp jaggery
- ยผ tsp baking soda
- ยฝ tsp lemon juice
- 1 cup water or as required
For ras patra
- 10-11 patra rolls
- 2 tbsp oil
- 1 tsp mustard seeds
- 2 tsp white sesame seeds
- ยผ tsp hing
- 6-7 curry leaves
- 2-3 chopped green chilli
- ยผ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp tamarind paste
- 2 tbsp jaggery
- Salt to taste
- 1.5 cup water
- Garnish with grated coconut
- Some coriander leaves
For crispy patra
- 5 tbsp oil
- 1 tbsp mustard seeds
- ยฝ tsp asafetida
- 1 tbsp sesame seeds
- 6-7 curry leaves
- Some coriander leaves
Instructions
- Clean colocasia leaves by trimming its thick stalks and veins from the bottom side using a knife. Trim all the leaves in this way and keep them aside.
Preparing batter
- In a bowl, add gram flour, rice flour, ginger paste, green chilli paste, hing, turmeric powder, salt, fennel seeds powder, red chilli powder, coriander powder, cumin powder, garam masala, white sesame seeds, tamarind pulp, jaggery, and oil.
- Add the required water to make medium thick consistency of the batter.
- Add baking soda and give a stir.
Preparing patra roll
- Take 1-2 Tbsp of Gram Flour Batter and spread evenly on the patra leaf keeping the leaf upside down.
- Place another leaf over it and spread a layer of batter over it.
- Similarly, prepare 3rd and 4th layers. you can make up to 4 layers.
- To make a roll fold the bottom sides of the leaves. On each fold spread some batter over it. Fold from the sides and roll it tightly.
Steaming patra
- Transfer the roll and the plate of patra to the steamer and cook for 30 minutes at medium-high flame.
- The best way to check whether 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 ras patra
- In a pan, add oil, mustard seeds, white sesame seeds, hing, curry leaves and chopped green chilli. Sautรฉ for a minute.
- Add turmeric powder and red chilli powder. Mix well.
- Then add 1.5 cup water, tamarind paste, jaggery and salt to taste.
- Boil water for 4-5 minutes.
- Add patra into rasa, cover and simmer for 5 minutes.
- Switch off the flame and add coconut and chopped coriander.
- Keep covered for 2-3 minutes and then serve.
Preparing crispy patra
- In a Pan heat Oil. Add Mustard Seeds (Rai), curry leaves, asafoetida, and sesame seeds. Sautรฉ for a minute.
- Put Cut Patra one by one in Pan spreading evenly and cook for 4-5 min on low-med flame till it is crispy.
- Once it is brown and crispy turn it over and cook on another side as well.
- Garnish with coriander leaves.
- Gujarati crispy patra is ready to eat.
Notes
- Completely dry patra na pan (colacosia leaves) with a cotton cloth or tissue paper.
- remove the hard veins of the leaves with a knife.
- spread batter evenly on leaves.
- steam patra on medium-high flame for 30 minutes.
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