Patra Recipe

Patra Recipe

25 Mins
6-7 people
10 Mins



Hey there, I'm Ajay Chopra, and I'm thrilled to welcome you to my YouTube channel! Today, I'm bringing you another delightful Gujarati dish because my love for Gujarat keeps growing stronger with each visit. It's amazing how much you can create from the humble dal base, isn't it? Well, today we're turning that dal into something extraordinary again — yes, I'm talking about the fascinating "Patra." It's not just interesting; it's a healthy and tasty dish that never fails to impress. Let's dive right in!



Recipe of Patra




  • Colocasia (arbi) leaves: 5-6 pcs
  • Tamarind pulp: ¼ cup
  • Jaggery, melted: ¼ cup
  • Green chilli, ginger & garlic paste: 1 tbsp
  • Hing (asafoetida): 1 ½ tsp
  • Ajwain (carom seeds): 1 tsp
  • Salt: ½ tbsp
  • Turmeric powder: 1 tsp
  • Red chilli powder: ½ tbsp
  • Coriander powder: ½ tbsp
  • Baking soda: a pinch
  • Besan (gram flour): 1 ½ cup
  • Sesame seeds: ½ tbsp + ½ tbsp
  • Garam masala: 1 tsp
  • Water: as required
  • Oil: 2 tbsp + 3 tbsp
  • Jeera (cumin seeds): ½ tbsp
  • Mustard seeds: ½ tbsp
  • Curry leaves: 8-10 leaves
  • Sugar: 1 tbsp





  1. Wash and clean the arbi leaves. Pat them dry with a cloth and cut off the excess stems to make them flat.
  2. In a bowl, mix tamarind pulp, green chilli-ginger-garlic paste, hing, ajwain, salt, turmeric powder, red chilli powder, coriander powder, and baking soda.
  3. Add besan and some water to make a thick paste.
  4. Heat 2 tbsp oil in a pan and add it to the besan mixture. Mix well.
  5. Place one arbi leaf on a flat surface and apply a layer of the besan mixture. Then place another leaf on top and repeat the process for 3-4 layers.
  6. Fold the edges of the leaves and roll them into a cylindrical shape. Seal the edges by filling them with the besan paste.
  7. Heat a steamer and steam the rolled arbi leaves for 10-12 minutes.
  8. Remove from the steamer and let them cool. Then slice them and set aside.
  9. Heat 3 tbsp oil in a pan and shallow fry the slices until golden brown.
  10. In another pan, heat oil and add jeera, mustard seeds, sesame seeds, and curry leaves. Let them crackle.
  11. Add some water, sugar, and salt to the pan and mix well.
  12. Gently toss the fried slices in the pan.
  13. Your two variations of Patra are ready to serve. Enjoy!




About the Recipe


Patra, also known as "Arbi ke Patte," is a popular Gujarati delicacy made from colocasia leaves. These leaves are coated with a flavorful chickpea flour batter, steamed, and then tempered to perfection. The dish boasts a unique combination of tanginess, sweetness, and spiciness, making it a true delight for the taste buds. Its versatility allows it to be enjoyed as a snack, a side dish, or even as part of a main course. Not only is Patra delicious, but it's also packed with nutrients, making it a wholesome addition to any meal. Give it a try, and you'll understand why it's such a beloved dish in Gujarati cuisine!



Cooking Tips


  1. Choose Fresh Leaves: Opt for fresh and tender colocasia leaves for the best results. Fresh leaves ensure a smoother texture and better flavor.

  2. Thoroughly Clean the Leaves: Make sure to clean the colocasia leaves thoroughly to remove any dirt or impurities. This ensures a hygienic and delicious final dish.

  3. Proper Steaming: Steam the prepared rolls for the right amount of time to achieve the perfect texture. Over-steaming can make them too soft, while under-steaming may result in a raw taste.

  4. Even Batter Coating: Ensure that the chickpea flour batter coats the leaves evenly for uniform flavor and texture in every bite.

  5. Balancing Flavors: Adjust the amount of tamarind, jaggery, and spices according to your taste preferences to achieve the perfect balance of flavors — tangy, sweet, and spicy.



Pairing Guide


  • Chutneys: Serve Patra with tangy tamarind chutney or spicy green chutney for an extra burst of flavor.

  • Beverages: Pair this savory snack with a refreshing beverage like buttermilk or a fruity mocktail to complement its flavors.

  • Main Course: Enjoy Patra as a side dish alongside your favorite Gujarati main course dishes like khichdi or Gujarati dal.




Frequently Asked Questions about Patra Recipe


  1. Is Patra a healthy dish?
    • Yes, Patra is a healthy dish as it is steamed and packed with nutrients from colocasia leaves and chickpea flour.
  2. Can I make Patra ahead of time?
    • Yes, you can prepare the rolls ahead of time and steam them just before serving for a fresh taste.
  3. Can I freeze leftover Patra?
    • Yes, you can freeze leftover Patra for future use. Just thaw and steam them again before serving.
  4. What can I substitute for colocasia leaves?
    • If colocasia leaves are not available, you can use spinach leaves as a substitute for Patra.
  5. How long does it take to steam Patra?
    • Patra usually takes around 15-20 minutes to steam until cooked through.
  6. Can I air-fry Patra instead of steaming?
    • Yes, you can air-fry Patra for a crispy texture instead of steaming, but traditional Patra is steamed.
  7. What is the origin of Patra?
    • Patra originates from Gujarat, India, and is a popular dish in Gujarati cuisine.
  8. Is Patra suitable for vegans?
    • Yes, Patra is a vegan-friendly dish as it does not contain any animal products.
  9. Can I adjust the spice level in Patra?
    • Yes, you can adjust the spice level in Patra by increasing or decreasing the amount of green chilies and spices used in the batter.
  10. Is Patra gluten-free?
    • Yes, Patra can be made gluten-free by ensuring that all ingredients used are gluten-free, especially the chickpea flour.


I hope you find these tips and answers helpful as you embark on your patra making journey! Don't hesitate to experiment with flavors and techniques to make this dish your own. Enjoy!