Patra (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
- Wash the colocasia leaves, grind the green chillies and ginger and set aside. Sieve the gram flour and set aside.
- 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.
- Take one colocasia leaf and place it on the wrong side.
- Spread the batter evenly on the leaf. put another leaf on top of it and spread more batter.
- 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.
- Steam for one half hour in a steamer or in a water bath. Leave until quite cool. Slice in to ½" thick slices.
- Now heat the oil to smoking point in a pan.
- Add the mustard seeds and once they start crackling, add sesame seeds and than add the patra slices.
- Cook for 1-2 minutes.
- 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.