by Patra, also known as Patrode or Alu Vadi, is a traditional Gujarati snack made from rolled colocasia (arbi) leaves coated with a tangy, spiced gram flour paste, steamed, and then tempered or fried. This dish is a delightful blend of earthy flavors, subtle sweetness, and a hint of spice, making it a popular appetizer or tea-time treat. Whether you’re exploring Gujarati cuisine or seeking a unique vegetarian dish, this detailed Patra recipe will guide you to master this savory roll at home. Let’s get rolling!
Prep Time
- 20 minutes
(Includes preparing leaves and batter)
Cook Time
- 40 minutes
(Steaming and tempering)
Total Time
- 1 hour
(Worth the effort for this flavorful treat!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe serves approximately 4-5 people (about 12-15 rolls). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 800 kcal
- Protein: 25g
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Carbohydrates: 100g
- Dietary Fiber: 15g
- Sugars: 20g (from jaggery and natural sources)
- Sodium: 1800mg (varies based on salt content)
- Cholesterol: 0mg (completely cholesterol-free!)
- Vitamins and Minerals:
- Vitamin A: 50% of Daily Value (DV) (from colocasia leaves)
- Vitamin C: 30% of DV (from leaves and chilies)
- Iron: 25% of DV
- Calcium: 20% of DV
Note: Values may vary based on portion size, oil usage, and specific ingredient brands.
Ingredients
For the Patra Rolls:
- 8-10 colocasia leaves (arbi ke patte) – medium-sized, washed and dried
- 1 cup besan (gram flour)
- 1 tablespoon rice flour – optional, for extra crispiness
- 1 teaspoon ginger paste – or finely grated ginger
- 1 teaspoon green chili paste – or 1-2 finely chopped green chilies (adjust to taste)
- 1/2 teaspoon turmeric powder – for color
- 1 teaspoon red chili powder – adjust to spice preference
- 1 teaspoon coriander powder
- 1 tablespoon jaggery – grated (or sugar, for sweetness)
- 1 tablespoon tamarind paste – or lemon juice, for tanginess
- 1 teaspoon salt – or to taste
- Water – as needed to form a thick, spreadable paste (about 1/4 to 1/3 cup)
For the Tempering (Tadka):
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds – for crunch
- 1/4 teaspoon hing (asafoetida)
- 8-10 curry leaves – fresh or dried
- 2 tablespoons fresh coconut – grated, for garnish (optional)
- 2 tablespoons fresh coriander leaves – finely chopped for garnish
Equipment Needed:
- Steamer or large pot with a lid
- Flat surface for rolling
- Sharp knife
- Small pan for tempering
Step-by-Step Recipe
Step 1: Prepare the Colocasia Leaves
- Wash 8-10 colocasia leaves thoroughly under running water. Pat them dry with a clean cloth.
- Using a sharp knife, trim the thick veins on the back of each leaf carefully to make them flexible for rolling, but don’t cut through the leaf. Set aside.
Step 2: Make the Batter
- In a mixing bowl, combine 1 cup besan, 1 tablespoon rice flour (if using), 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 tablespoon jaggery, 1 tablespoon tamarind paste, and 1 teaspoon salt.
- Gradually add water (start with 1/4 cup) and whisk into a thick, smooth, spreadable paste. It should be thick enough to coat the leaves without dripping.
Step 3: Assemble the Rolls
- Place a colocasia leaf on a flat surface, shiny side down. Spread a thin, even layer of the batter over the back of the leaf using a spoon or your fingers.
- Place another leaf on top, aligning it, and spread more batter over it. Repeat for 3-4 leaves, stacking them.
- Fold the sides of the stacked leaves inward slightly, then roll tightly from the bottom to the top, like a Swiss roll.
- Repeat with the remaining leaves and batter to make 2-3 rolls, depending on leaf size.
Step 4: Steam the Rolls
- Fill a steamer or large pot with 2-3 inches of water and bring it to a boil over medium heat.
- Place the rolls on a greased steaming plate or perforated tray, ensuring they don’t overlap.
- Steam for 20-25 minutes until the leaves turn darker and the batter cooks through. Test by inserting a knife – it should come out clean.
- Let the rolls cool slightly, then slice them into 1/2-inch thick rounds.
Step 5: Prepare the Tempering
- Heat 2 tablespoons vegetable oil in a small pan over medium heat.
- Add 1 teaspoon mustard seeds and let them splutter.
- Add 1 teaspoon cumin seeds, 1 teaspoon sesame seeds, 1/4 teaspoon hing, and 8-10 curry leaves. Sauté for 30 seconds until aromatic.
Step 6: Garnish and Serve
- Arrange the sliced patra rounds on a serving plate.
- Pour the hot tempering evenly over the slices.
- Garnish with 2 tablespoons grated coconut (optional) and 2 tablespoons finely chopped coriander leaves.
- Serve warm as a snack with green chutney or enjoy as a side with your meal!
Optional: For a crispier version, shallow-fry the steamed slices in oil until golden before tempering.
Benefits of Patra
Patra is a tasty treat with impressive health perks! Here’s why it’s worth savoring:
- Rich in Vitamins: Colocasia leaves are packed with vitamin A and C for eye and immune health.
- High in Fiber: Besan and leaves provide dietary fiber for digestion.
- Protein Source: Gram flour adds plant-based protein to your diet.
- Antioxidant Boost: Spices like turmeric and coriander offer anti-inflammatory properties.
- Low Cholesterol: Steamed and tempered, it’s heart-friendly when not fried.
- Unique Nutrition: Combines greens and spices for a balanced, flavorful bite.
