Patra ( Non - Fried Snacks ), How To Make Gujarati Patra

Colcocasia leaves are very nutritious as well as tasty, especially if made intoPatra – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed.

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Patra, fame is not easily earned, and if this recipe is so popular, it must be because it combines those rare qualities of flavour and good health! colcocasia leaves are very nutritious as well as tasty, especially if made into patra – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Healthy and tasty as the cooked option might be, the best way to have patras is fried! deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney.

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Patra ( Non - Fried Snacks ), How To Make Gujarati Patra

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For the besan mixture

    For the besan mixture
  1. Combine all the ingredients together in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.

How to proceed

    How to proceed
  1. Place a colocassia leaf with the vein side facing upwards on a clean dry surface and remove the vein using a sharp knife.
  2. Clean the colocassia leaf on both the sides using a wet muslin cloth.
  3. Repeat steps 1 and 2 to destem and clean 11 more colocassia leaves.
  4. Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
  5. Spread a little beasn mixture evenly on the colocassia leaf using your fingers.
  6. Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.
  7. Repeat steps 4 to 6 for 2 more leaves.
  8. Fold the leaves around 2” from both sides.
  9. Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.
  10. Repeat steps 4 to 9 to make 2 more rolls.
  11. Place all the 3 rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.
  12. When cool, cut each roll into 12 mm. (½”) thick slices and keep aside.
  13. Heat the oil in a deep non-stick pan and add the mustard seeds.
  14. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
  15. Add the patra pieces, toss gently and cook on a medium flame for 1 minute.
  16. Garnish with coconut and coriander and serve.

Handy tip

    Handy tip
  1. Always use black steamed colocasia leaves for making patra.

Patra (In Gujarati) Video by Tarla Dalal

Nutrient values (Abbrv) per serving
Energy604 cal
Protein24.5 g
Carbohydrates93.2 g
Fiber20.8 g
Fat14.8 g
Cholesterol0 mg
Sodium75.1 mg

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Patra ( Non - Fried Snacks ), How To Make Gujarati Patra
 on 08 Dec 16 05:26 PM

Hi, I am from south Africa and my great great grandfather was from India and my grandmother(nanny) makes this for us I was so happy when I saw the recipe it reminded me of her??
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Tarla Dalal    Hi Amrisha, wonderful to hear from you. Happy cooking.
09 Dec 16 10:22 AM
Patra ( Non - Fried Snacks ), How To Make Gujarati Patra
 on 11 Aug 16 02:41 PM

Tried this receipe & it turned out very very tasty.
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Tarla Dalal    Hi Isha , we are delighted you loved the patra recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
11 Aug 16 02:51 PM
Patra ( Non - Fried Snacks )
 on 01 Dec 11 10:29 AM

For the first time something that I have to really throw away. Nowhere it was mentioned that you need to be careful with colocasia leaves (as if it is undercooked/ or if enoug of tamarind is not added it could feel strange in throat). In the recipe to mix 2 1/2 cup of besan they had told you to just add 3 tbsp of besan..and secondly just 3 tbsp of tamarind...lots of basic flaws in the recipe.
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Tarla Dalal    Hello, Sorry for the error in the recipe. We have re-tried the recipe and rectified all the errors. Do try this recipe and share your valuable feedback with us. We''re sure it will turn out amazing.
12 Aug 16 09:44 AM
Patra ( Non - Fried Snacks )
 on 28 Dec 10 01:11 PM

To say that this recipe is elaborate, is an under-statement! it requires a lot of skill and practice! But with the guidelines given below, it made it much simpler! thanks for the demo!