Patra

Bhavesh
Mar 22
2 min read

Patra is a popular Gujarati farsan which is also made in other areas around India known by other names. Growing up my mum would make this when the local shops were selling the leaves used for Patra. Patra is made from colocasia leaves and also translates to "leaf". Look out for the leaves with reddish/purple stems as they a sweet. The other type can cause itching in the mouth which can be fixed by washing them throughly. Here I am sharing my mum's recipe of Patra.

Gujarati patra recipe colocasia leaf leaves farsan

Ingredients:

Colocasia leaves (I used around 12 leaves of different sizes)

Batter 1 1/2 cup besan/gram flour

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander cumin powder

1 1/2 tsp green masala

1 tbsp jaggery

Tamarind water (2 tsp dried tamarind soaked in hot water then strained)

Salt to taste

Cold water

Tempering 1-2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp sesame seeds

Coriander leaves

Shredded coconut (fresh or dessicated)

Method

First you want to pepare your colocasia leaves by removing the stalk and midrib/veins on the back side of the leaves. Then wash and pat them dry.

Mix all the ingredients for the batter in a bowl and add enough water to form a thick paste that has a slightly pouring consistency. Taste the batter incase you want to add anymore spices.

Take a big sized colocasia leaf and place it flat with the bottom side of the leaf facing upwards. Spread the batter with the help of your hands all over the leaf. Place a smaller colocasia leaf on top. Usually you would place the leaf in the opposite direction to the first leaf. As I had a really small leaf I placed it in the same direction. Apply the batter on the second leaf. You can repeat this process with more leaves. I only used two for this patra roll.

Fold in the edges and apply more of the batter then roll the leaves away from you and you will have a roll. Repeat this with the rest of the leaves and steam the rolls for around 30 minutes.

The Patras are now ready to be eaten. You can also freeze them at this stage if you would like to eat them on another occasion. The patras can be eaten as they are - steamed, or tempered or fried. I tempered them on this occasion. In a pan add oil and once hot add in mustards seeds. When they stop spluttering add in the sesame seeds. Sauté for a few seconds then add in the sliced steamed patra and sauté for a few minutes or until a little crisp.