Patra Recipe | Gujarati Steamed Snack

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Gemini created Patra Plate!

Patra Recipe  | Gujarati Steamed Snack

If you’ve ever craved something tangy, spicy, and healthy all at once, Patra is the answer. A beloved Gujarati snack, Patra is made by rolling up colocasia (arbi) leaves with a spiced gram flour paste, then steaming them until soft and delicious. Oil light, big on flavour — this is one steamed dish you’ll want on repeat.

A personal note: I recall my mom making something very similar in our small Haryana town, which was called Patod. It wasn’t exactly a traditional Haryanvi dish, and since my mother was from Delhi — a melting pot of people from many states — I suspect she must have learnt it from someone there. Living in Gujarat now, I happily call it a “Gujju snack,” but it’s interesting to see how food travels across regions and kitchens, picking up names and flavours along the way.

Ingredients (Serves 4)

  • 6–8 fresh colocasia (arbi) leaves

  • 1 cup besan (gram flour)

  • 2 tbsp tamarind pulp

  • 1 tbsp jaggery (grated)

  • 1 tsp red chilli powder

  • ½ tsp turmeric powder

  • 1 tsp ginger-green chilli paste

  • Salt to taste

  • 1 tsp sesame seeds (optional, for garnish)

  • 1 tsp oil (for greasing steamer plate)

Method

Step 1: Prepare the Besan Paste

  1. Mix besan with tamarind pulp, jaggery, ginger-chilli paste, salt, turmeric, and chilli powder.

  2. Add a little water to form a thick, spreadable paste.

Step 2: Prepare and Roll the Leaves

  1. Wash colocasia leaves and trim thick veins.

  2. Place one leaf shiny side down, and spread the besan paste evenly.

  3. Layer another leaf on top, repeat with paste. Stack 3–4 leaves.

  4. Roll tightly from base to tip, folding in the sides to form a log.

Step 3: Steam the Patra

  1. Place the rolls in a greased steamer plate.

  2. Steam for 25–30 minutes until firm.

  3. Cool slightly, then slice into ½ inch rounds.

Step 4: Optional Garnish

  • Sprinkle sesame seeds or give a light tempering with mustard seeds and curry leaves if desired.

Tips for Perfect Patra

  • Choose medium-sized, tender colocasia leaves — they roll better.

  • Balance is key: adjust tamarind and jaggery for a perfect sweet-sour flavour.

  • It can be served as a tea-time snack or a side dish in a Gujarati thali.

Tips & Variations

  • Adjust the Sweet-Sour Balance: If you’re not fond of the classic sweet-&-sour flavour, simply skip the tamarind or jaggery for a milder, less khatta taste.

  • Make it Healthier: Steam with minimal oil, and if you like, pan-fry only a few slices for that crispy outer layer.

  • Play with Spices: Add a pinch of ajwain (carom seeds) or sesame seeds in the masala paste for extra aroma.

  • Storage Tip: Patra stays well for a day in the fridge. Re-steam before serving to keep it soft and fresh.

Why You’ll Love This Recipe

  • ✅ Steamed, not fried → light and healthy

  • ✅ Sweet, sour, spicy balance → irresistible taste

  •  Versatile → snack, side, or festive dish

Neerja Bhatnagar

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