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Gujarati Patra

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A traditional Gujarati snack made by coating colocasia leaves with a spiced gram flour batter, steaming, slicing, and tempering for a delicious, tangy, and mildly spicy treat.

Ingredients

Scale
  • 5 large fresh colocasia leaves
  • 1 ½ cup gram flour (besan)
  • 1 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 3 tbsp jaggery (or melted jaggery syrup)
  • 3 tbsp tamarind pulp
  • 1 tbsp ginger paste
  • 1 ½ tsp salt
  • 1 tbsp oil (plus extra for cooking and tempering)
  • Water as needed for batter
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 tbsp sesame seeds
  • 1 sprig curry leaves

Instructions

  1. Wash and pat dry the colocasia leaves. Trim thick veins if necessary.
  2. Prepare a smooth batter with gram flour, red chili powder, turmeric, cumin powder, coriander powder, jaggery, tamarind pulp, ginger paste, salt, oil, and enough water to make a spreadable consistency.
  3. Lay one leaf flat, spread a thin layer of the batter evenly over its surface.
  4. Place another leaf on top and spread batter again; repeat for 4-5 layers creating a stack.
  5. Roll the stacked leaves tightly into a cylindrical shape and secure the ends.
  6. Steam the roll for about 25-30 minutes until firm and cooked through. Allow to cool.
  7. Slice the steamed roll into ½ inch thick pieces.
  8. Heat oil in a pan and shallow fry the slices until golden and crisp on both sides.
  9. Prepare tempering by heating oil, spluttering mustard seeds and cumin seeds, then add sesame seeds and curry leaves.
  10. Toss the fried patra slices in this tempering gently to coat.
  11. Serve warm as a snack or side.

Notes

Adjust the spice level by varying chili powder and ginger-chili paste. Using fresh colocasia leaves is essential; ensure to steam properly to cook thoroughly. Optional: garnish with fresh coriander leaves.

Nutrition

Find it online: https://www.receipster.com/patra-from-gujarat-recipe/

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