How to make Patra -
An essential Guajarati snack or starter, Patra showcases the vibrancy of Guajarati culture and tastes sumptuous
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Colocassia leaves (arbi leaves), Gram flour (besan) (बेसन)
Cuisine : Gujarati
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Italian Minty Prawns Chicken Tikka Tortilla Wrap French Toast Sandwich Prawn Alu Wadi
Patra Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Patra Recipe
Colocassia leaves (arbi leaves) 6-8
Gram flour (besan) 2 cup
Jaggery powder 2 tablespoons
Tamarind pulp 2 tablespoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Asafoetida 1/4 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Ginger-green chilli paste 2 teaspoons
Fresh coriander leaves , chopped 2 tablespoons
Oil 1 tablespoon
Mustard seeds 1 teaspoon
White sesame seeds 1 teaspoon
Fresh coconut , scraped 2 tablespoons
Method
Step 1
Heat some water in a steamer. Place a perforated plate, cover and let the water boil.
Step 2
Take gram flour in a bowl, add jaggery powder, tamarind pulp, turmeric powder, red chilli powder, asafoetida, coriander powder, cumin powder, salt, ginger-green chilli paste and half of coriander leaves and mix. Add some water and mix to make a thick and smooth batter.
Step 3
Trim off the thick stems and veins of the colocassia leaves.
Step 4
To prepare each patra, place one leaf shiny side facing downwards and spread some batter evenly over it. Place another leaf on it shiny side facing downwards and the pointed end in the opposite direction from the first one. Spread some batter over it evenly. Fold three sides, and apply some batter on the folded ends and roll tightly. Apply some more batter on the open edge and seal it.
Step 5
Place the rolls on the perforated plate in the hot steamer, cover and steam for 15 minutes. Remove from steamer, place them on the chopping board and let them cool down to room temperature then cut them into roundels.
Step 6
Heat oil in a non-stick pan, add mustard seeds and white sesame seeds and let mustard seeds splutter.
Step 7
Add the patra roundels, toss and cook for 1 minute. Add coconut and remaining coriander leaves, switch off heat and toss well.
Step 8
Transfer them onto a serving plate and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
