Patra 2.0

Bhavesh
Mar 22
2 min read

I previously shared a recipe for Patra which is by my mum. I was able to find some Colocasia leaves when I went shopping and decided to buy them to make Patra. I changed the recipe a little and here is how I made them.

Gujarati Patra Marathi Alu Vadi Patrode Farsan recipe

Ingredients: Colocasia leaves (the pack I bought had 18 leaves of different sized leaves)

Batter

1 cup besan/gram flour

1 tsp green masala

1 tsp coriander cumin powder

1/2 tsp turmeric powder

Salt to taste

Jaggery water (I dissolved 25g of jaggery in a little hot water until it dissolved)

5 tbsp tamarind water (I soaked 20g of dried tamarind in hot water for 10 mintutes then strained)

Water

Oil for frying

Method

The first thing I did was remove the stem and veins from the back side of the colocasia leaves. Then washed and dried the leaves carefully. I did make a few tears in the leaves when de-veining.

In a bowl I added the ingredients for the batter and mixed everything until fully combined. I added a little water at the end to get a thick pouring consistency.

I took a large colocasia leaf and had the bottom part of the leaf facing upwards. I spread the batter all over the leaf and placed another smaller leaf on top in the opposite direction to the first leaf. I applied the batter all over the second leaf and placed another leaf on top. This 3rd leaf was placed in the same direction as the first leaf and the opposite direction of the second leaf. I spread the batter on the third leaf as well.

After this step I folded part of the bottom of the leaf upwards and spread batter all over this part. I then folded the edges of the leaf inwards and spread batter all over these parts. The last step I did was roll the leaves tightly away from me to form a roll. I made 6 rolls with the amount of colocasia leaves that I had but I did have to make another batch of the batter.

I then steamed the rolls for 25-30 minutes by placing the patra rolls in a steel dish and placing this on top of a metal ring placed in a big saucepan with hot water, with the lid on.