Traditional Gujarati Patra Recipe: A Step-by-Step Guide

Ingredients

200 grams of Taro Leaves (Arbi Ke Patte)
1 cup Gram Flour (Besan)
2 tablespoons Tamarind Paste
1 teaspoon Turmeric Powder (Haldi)
1 tablespoon Red Chilli Powder
2 tablespoons Jaggery
1 teaspoon Asafoetida (heeng)
1 teaspoon Cumin seeds (Jeera)
1 teaspoon Mustard seeds (Rai)
1 tablespoon Sesame seeds (Til)
2 tablespoons Cooking oil
Salt to taste

Steps and instructions

Firstly, wash the taro leaves thoroughly and pat dry them.
In a large bowl, mix together the gram flour, tamarind paste, turmeric powder, red chilli powder, jaggery, asafoetida, and salt to create a thick paste.
Take one taro leaf and spread a layer of this paste evenly over the leaf.
Place another leaf on top of the first one and apply another layer of the paste. Repeat this process, usually with 3 to 4 leaves depending on their size.
Once all the leaves are stacked and the paste has been applied, tightly roll them up and secure with a string.
Repeat the process with the rest of the leaves and paste.
In a large steamer, steam the rolled leaves for about 20-25 minutes or until they become firm.
Once they are steamed and cooled, cut the rolls into round slices.
Heat the oil in a pan, add mustard seeds, cumin seeds and sesame seeds. Once they start to splutter, add the sliced rolls.
Saute them until they get crispy and golden brown in color.
Your Patra is ready to be served. Enjoy it with a chutney or sauce of your choice.

Tools for making

Large Bowl - For mixing the ingredients and creating the paste.
Steamer - To steam the rolled taro leaves until they become firm.
Knife - To cut the steamed rolls into round slices.
Pan - For sautéing the sliced rolls until they become crispy and golden brown.
Cooking Oil - Used for frying the rolls and enhancing the flavor.

Recipe variations

Instead of taro leaves, you can use colocasia leaves or spinach leaves as a variation.
For a gluten-free option, replace gram flour with rice flour or chickpea flour.
Add a twist of flavors by incorporating spices like garam masala, coriander powder, or amchur (dried mango powder) in the paste.
For a non-vegetarian version, you can stuff the rolls with a mixture of minced meat or paneer (cottage cheese) along with the paste.
Experiment with the crust by using breadcrumbs or crushed cornflakes instead of the traditional gram flour paste.
You can also try baking the rolls instead of steaming and frying them, for a healthier alternative.
For a spicier kick, add chopped green chillies or red chilli flakes to the paste.
Try adding grated coconut, roasted peanuts, or sesame seeds to the paste for added texture and flavor.
To make it vegan, replace jaggery with brown sugar or any other vegan sweetener.
For a tangy twist, squeeze some lemon juice over the sliced rolls before sautéing them.

Recipe overview

Patra, a popular vegetarian dish from the cuisines of Gujarat and Maharashtra, is known for its unique flavor and health benefits. The dish uses taro leaves, also known as arbi ke patte, layered with a tangy and sweet gram flour paste, rolled tightly, steamed, and finally pan-fried until crisp. This recipe gives a step-by-step guide to preparing this delightful dish at home. The combination of spices with the gram flour and taro leaves create a blend of flavors that will excite your tastebuds. Best served with chutney or sauce, Patra is an excellent choice for a healthy snack or a side dish in your meal.

Common questions

Can I use frozen taro leaves for this recipe?
Yes, you can use frozen taro leaves for this recipe. Make sure to thaw them completely before using.
Can I substitute gram flour with any other flour?
Gram flour (besan) is traditionally used for this recipe due to its unique flavor and texture. It is recommended to use gram flour for the authentic taste of Patra.
Can I use something else instead of tamarind paste?
Tamarind paste adds a tangy flavor to the dish. If you don't have tamarind paste, you can substitute it with lemon juice, but it will alter the taste slightly.
Is it necessary to steam the rolls before sautéing them?
Yes, steaming the rolls before sautéing them helps in cooking the taro leaves and making them tender. It also ensures that the flavors are well-incorporated.
Can I make the rolls in advance and sauté them later?
Yes, you can prepare the rolls in advance and refrigerate them. When ready to serve, slice the rolls and sauté them until crispy.
What can I serve with Patra?
Patra is often served as a snack or appetizer. It can be enjoyed on its own, or you can serve it with a chutney or dip of your choice, such as mint chutney or tamarind chutney.

Serving dishes and utensils

Steamer - A large steamer is required to steam the taro leaf rolls.
Knife - A sharp knife is needed to cut the steamed rolls into slices.
Pan - A frying pan is used to sauté the sliced rolls.
String - String is used to tie the rolled taro leaves before steaming.
Mixing Bowl - A large mixing bowl is needed to mix the gram flour paste.
Spatula - A spatula or spoon is required for spreading the paste on the taro leaves and for sautéing the slices.
Cutting Board - A cutting board is helpful for cutting the steamed rolls into slices.

Origin stories

Patra, also known as Alu Vadi, is a delicacy that originated in the Western Indian states of Gujarat and Maharashtra. It's a testament to the inventive use of local ingredients in Indian cuisine. The taro leaves used in this dish would otherwise be discarded, but instead they become the star of the show in this dish, hosting a flavorful blend of spices. The process of layering, rolling, and then steaming the leaves showcases the culinary creativity that is built into regional Indian cuisines. Patra is typically enjoyed during monsoon season, when taro leaves are in abundance, turning a time of potential scarcity into a season of unique indulgence.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.