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A classic Gujarati snack featuring tender colocasia leaves smeared with a tangy, sweet, and spicy gram flour paste. The rolls are steamed, sliced, and tempered for an irresistible finish.
For 4 servings
Prepare the Colocasia Leaves
Make the Besan Paste
Assemble the Patra Rolls
A classic Gujarati snack featuring tender colocasia leaves smeared with a tangy, sweet, and spicy gram flour paste. The rolls are steamed, sliced, and tempered for an irresistible finish.
This gujarati recipe takes 55 minutes to prepare and yields 4 servings. At 344.34 calories per serving with 13.67g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Steam the Rolls
Cool and Slice
Temper and Serve
After steaming and slicing, shallow fry the patra slices in 3-4 tablespoons of oil until they are golden brown and crisp on both sides. Then, proceed with the tempering.
Increase the amount of green chilies in the paste or add a pinch of black pepper powder to the tempering for an extra kick of heat.
This recipe is naturally free of onion and garlic, making it suitable for a Jain diet.
Besan (gram flour) and colocasia leaves are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Colocasia leaves are known to be a good plant-based source of iron, which is essential for forming hemoglobin and preventing anemia.
Besan is a good source of plant-based protein, which is vital for muscle repair, growth, and overall body function.
As this dish is primarily steamed and uses minimal oil for tempering, it is low in saturated fat and cholesterol, making it a heart-friendly snack option compared to deep-fried alternatives.
The itchiness is caused by calcium oxalate crystals in the leaves. To prevent it, always choose tender, fresh leaves, meticulously remove the thick veins, and use a souring agent like tamarind or lemon juice in the paste, which helps neutralize the crystals.
Yes, Patra is a relatively healthy snack. It is steamed, not deep-fried, which keeps the oil content low. It's rich in fiber from besan and iron and vitamins from the colocasia leaves.
A typical serving of 4 pieces of Patra contains approximately 280-310 calories, depending on the amount of oil and jaggery used.
Absolutely. You can use a large, deep pot with a tight-fitting lid. Place a small metal stand or an inverted bowl inside, add about 1-2 inches of water, and place the plate with the patra rolls on the stand. Ensure the water level is below the plate.
Yes. You can freeze the whole, steamed rolls. Wrap them tightly in plastic wrap and then in foil. To use, thaw them completely at room temperature, slice, and then temper as per the recipe.
This usually happens if you try to slice the rolls while they are still warm. It is crucial to let them cool down completely to room temperature, which allows them to firm up and hold their shape.
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