How to make Patra -

Patra or colacassia leaf multilayered with spices and steamed.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Colocassia leaves (arbi ke patte) (अर्बी के पत्ते ), Gram flour

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Patra checkout Patra. You can also find more Snacks and Starters recipes like Bread Upma Wonton Rolls Non Vegetarian Toasted Sandwich Pav Bhaji Roll Ups


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 : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Patra Recipe

  • Colocassia leaves (arbi ke patte) 12 leaves

  • Gram flour 1 1/2 cups

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Sesame powder 2 teaspoons

  • Salt to taste

  • Green chilli paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Oil 4 tablespoons

  • Tamarind pulp 2 tablespoons

  • Jaggery (gur) grated 100 grams

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Coconut scraped 1/4 cup

  • Fresh coriander leaves chopped 4 tablespoons


Step 1

Remove the thick stems from the leaves. Wash leaves, wipe dry and keep aside.

Step 2

In a large bowl mix together gram flour, coriander powder, cumin powder, red chilli powder, turmeric powder, sesame powder, salt, green chilli paste, ginger paste, two tablespoons of oil and mix well.

Step 3

Mix the tamarind pulp and jaggery and add to the above mixture to make a paste. Now spread the paste evenly on the back of each leaf, fold over the two sides and then roll.

Step 4

Form into six inches rolls, making sure that all the batter is inside the leaf. Place the rolls on a sieve.

Step 5

Steam for about thirty to forty minutes or till cooked. Insert a knife to check if it is done.

Step 6

If nothing sticks on the knife then it is done. Remove and let cool.

Step 7

Cut into one fourth inch thick pieces. Heat remaining oil in a kadai.

Step 8

Add mustard seeds. When they begin to splutter, add asafoetida and put in the pieces.

Step 9

Sauté till golden brown. Serve hot, garnished with coconut and coriander leaves.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.