Patra - A Gujarati Delight From a Sindhi's Perspective

Patra in a Gujarati snack, known for its mixed flavors of sweet, savory, and spicy. The ingredients used in Patra are simple and can be easily found in your kitchen. You need not buy any exotic stuff to prepare this dish.

I am a Sindhi, born and brought up in Ahmedabad, Gujarat. I have grown up eating Gujarati snacks and varieties. However, I will not say, I have accustomed myself to the sweet taste that Gujarati cuisine is known for. Because I a lover of tangy and spicy flavors. Therefore, I always mold the Gujarati dishes to suit my taste and preference.

Today, I am sharing the basic and authentic Patra recipe with you all. These are quick and easy to make, once you know how to. Of course, the recipe is sans the sweetness because I prefer my Patra’s without them.

  • Patra/ Colocassia Leaves – 12
  • Gram Flour/Besan – 2 cup
  • Red Chili powder – 3 tsp
  • Turmeric Powder – 3 tsp
  • Coriander powder – 3 tsp
  • Asafoetida – 1 tsp
  • Chaat Masala – 3 tsp
  • Salt – as per taste
  • Fennel Seeds – 1 tsp (optional)
  • Mustard Seeds – ½ tsp
  • Water – ½ cup for batter & 4-5 for steaming
  • Oil – ½ tsp

  • Wash and dry the colocassia leaves.
  • Using a knife, remove the veins, which you can see on the other side of the smooth surface of these leaves.
  • In a bowl, mix oil, gram flour, chili powder, salt, coriander powder, chaat masala, turmeric powder, asafoetida.
  • Using water, make a smooth but thick paste of it. (Taste a bit to check if the flavors are correct.)
  • Take a patra leaf, spread gram flour mixture, top it with another lettuce leaf, and put gram flour  mixture again. Repeat for next leaves. (You can choose how many leaves you want in a single patra. You can divide the 12 leaves in two-quarters or four.)

  • Now, start folding them with lightly but firmly. 
  • Steam them in a double boiler for 15 – 20 minutes or till knife comes out clean.
  • Bring to room temperature and cut medium size pieces.
  • In a pan, heat oil, add mustard seeds, fennel seeds, and let it crackle. Add the chopped Patra pieces. 
  • Garnish with fennel seeds and serve it with sauce or chutney!

  • Use fresh and medium size Patra for better results.
  • Add little more flavors or masalas so that they compensate for the flavorless leaves also. 
Connecting it to - A place where you can see all authentic and traditional recipes.


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