Gujarati Patra Recipe

Gujarati Patra RecipePatra (Patarveliya) is most popular in Gujarati people. This is a savoury steamed leaf roll recipe, made from arbi or colocasia leaf. This patra with Arbi leaves rolled with a gram flour and spice powders is simply mouth-watering. With its spicy, tangy and slightly sweeter flavours, it’s getting popular in other parts of India. Try our easy method of making Patra.


  • 6 black stemmed colocassia leaves (Arbi patta)
  • 60 gms gram flour (Besan)
  • 1/4 tsp baking soda
  • 4 green chillies
  • Small piece of ginger
  • 2 tsp jaggery
  • 1 tsp sesame seeds
  • 3 tsp tamarind
  • 1/2 tsp mustard seeds
  • 2 tbsp oil
  • Chopped coriander leaves
  • Grated coconut
  • Salt to taste


  1. Wash the colocasia leaves, grind the green chillies and ginger and set aside. Sieve the gram flour and set aside.
  2. Make a pulp with the tamarind and the Jaggery. Mix this pulp with the gram flour and make a thick batter. Season the batter and add the grinded green chillies, ginger and soda bicarbonate, salt as per your taste.
  3. Take one colocasia leaf and place it on the wrong side.
  4. Spread the batter evenly on the leaf. put another leaf on top of it and spread more batter.
  5. Fold from both sides. Roll tightly. Tie with a thread throughout the length of the roll.Repeat the method for the rest of the leaves.
  6. Steam for one half hour in a steamer or in a water bath. Leave until quite cool. Slice in to ½" thick slices.
  7. Now heat the oil to smoking point in a pan.
  8. Add the mustard seeds and once they start crackling, add sesame seeds and than add the patra slices.
  9. Cook for 1-2 minutes.
  10. Serve hot, garnish with chopped coriander leaves and grated coconut.


  • Use the biggest patra leaf first. Then the medium and then smaller should be on the top. If you use small leaf first, you won’t be able to make a proper roll.
  • Do not use more than 3 leaves to make a roll. It will become too big and difficult to handle.
  • Roll should be nice and tight. It will keep the patra round and whole after slicing and shallow / deep frying.


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