Patra
Thin colocasia leaves are layered with a tangy besan paste, rolled tightly, steamed, then lightly tempered until fragrant. This Gujarati favorite is savory, slightly sweet, and perfect as a snack or side.
For 12 servings
- prep · ~7 min
Prepare the colocasia leaves.
1.Wash the colocasia leaves well and pat them dry.2.Trim the thick stems.3.Lightly flatten the thick center veins with a knife so the leaves roll easily. - mix · ~5 min
Make the besan paste.
1.Add chickpea flour, tamarind paste, jaggery, ginger, green chili, turmeric powder, red chili powder, coriander powder, cumin powder, and salt to a bowl.2.Pour in water little by little and mix to a smooth, thick, spreadable paste.3.Break up any lumps so the paste coats the leaves evenly.TIPKeep the paste thick enough to cling to the leaves; a runny paste will leak while rolling. - assemble · ~10 min
Layer and roll the patra.
1.Place one leaf shiny side down and spread a thin layer of besan paste over it.2.Place another leaf on top, spread more paste, and repeat to make 2 stacks of 4 leaves each.3.Fold the sides inward on each stack and roll tightly from the base to make 2 logs.4.Smooth a little extra paste over the seam to help seal the rolls.TIPRoll tightly so the slices hold their spiral shape after steaming. - steam · ~20 min
Steam the rolls until firm.
Place the rolls in a steamer in a single layer. Steam over medium heat until the rolls feel firm and a knife inserted in the center comes out clean.
- rest · ~10 min
Cool the rolls slightly.
Let the steamed rolls rest until warm, then slice them into 12 equal pieces.
TIPWarm rolls slice neatly; very hot rolls can crumble. - temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add sesame seeds and curry leaves and cook for a few seconds until fragrant. - saute · ~3 min
Coat the patra slices in the tempering.
Add the sliced patra to the pan and turn gently so the tempering coats both sides. Cook for 2 to 3 minutes to lightly warm and flavor the slices.
- garnish
Garnish with cilantro and coconut.
- serve
Serve the patra warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Flatten only the thick center vein lightly; cutting too deep can tear the taro leaves while rolling.
- 2Keep the besan paste thick and smear it in a thin, even layer so the spirals cook through without turning gummy.
- 3If your leaves vary in size, place the largest leaf at the bottom of each stack to help the roll stay compact.
- 4Rest the steamed logs until just warm before slicing, or the rounds may squash and lose their spiral shape.
- 5Use a wide pan for tempering so the slices sit in one layer and get evenly coated with mustard, sesame, and curry leaves.
- 6Patra tastes even better after 15 to 20 minutes of resting, when the sweet, tangy, and spicy besan has settled into the leaves.
Adapt it for your goals.
Low-oil
Steam and slice as usual, then drizzle a smaller amount of tempering over the top instead of pan-coating every piece.
spicierSpicier
Increase crushed green chili and red chili powder for a sharper, hotter patra that still keeps the sweet-tangy Gujarati profile.
no coconutNo-coconut
Skip the fresh coconut garnish if unavailable; the patra will still taste complete with cilantro and sesame tempering.
air friedAir-fried
After steaming and slicing, lightly oil the pieces and air-fry briefly for a crisper exterior before adding garnish.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds satisfying plant protein, making patra more filling than many snack-style farsan dishes.
Fiber From Leaves and Besan
Taro leaves and chickpea flour both contribute fiber, which supports satiety and gives the dish substance.
Steamed Then Lightly Tempered
Most of the cooking is done by steaming, so the patra develops texture and flavor without deep-frying.
Aromatic Digestive Spices
Ginger, cumin, coriander, and curry leaves add flavor complexity while keeping the snack savory and balanced.
Frequently asked questions
The rolls were likely too loose, too hot when sliced, or the besan paste was too thin. Roll tightly, steam until firm, and slice only after resting until warm.
