How to Make Patra is a commonly searched phrase among food lovers who want to explore traditional Gujarati recipes. Patra, also known as Alu Vadi, is a flavorful snack made from colocasia (arbi) leaves layered with a spiced gram flour paste, rolled, steamed, and lightly sautéed. It is known for its perfect balance of sweet, spicy, and tangy flavors. Whether served as an evening snack or part of a festive thali, Patra is a dish that beautifully represents Gujarat’s culinary heritage.
Ingredients for How to Make Patra
- 6–8 fresh colocasia (arbi) leaves
- 1 cup gram flour (besan)
- 1 tablespoon tamarind pulp
- 1 tablespoon jaggery (grated)
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon ginger-garlic paste
- 1–2 green chilies, finely chopped
- Salt to taste
- Water (as needed to make batter)
- 1 tablespoon oil (for tempering and sautéing)
- ½ teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A few curry leaves
- Freshly grated coconut (for garnish)
- Fresh coriander leaves, chopped (for garnish)
How to Make Patra Step-by-Step Method to Make Patra
Step 1: Prepare the Leaves
Select 4–6 fresh colocasia leaves. Wash them thoroughly and use a knife to trim the thick veins, making the leaves flat and flexible.
Step 2: Make the Batter
In a mixing bowl, combine 1 cup gram flour (besan), 1 tbsp tamarind pulp, 1 tbsp jaggery (grated), 1 tsp red chili powder, ½ tsp turmeric, 1 tsp ginger-garlic paste, 1 finely chopped green chili, and salt to taste. Add water gradually to make a thick, spreadable paste.
Step 3: Layer and Roll
Place one leaf with the smooth side down. Spread the gram flour paste evenly. Stack another leaf on top, repeat the spreading, and continue for 3–4 leaves. Roll the leaves tightly from bottom to top, folding in the sides to seal.
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Step 4: Steam the Roll
Place the rolled log in a steamer and cook for 20–25 minutes on medium flame. Once done, let it cool completely.
Step 5: Slice the Roll
After cooling, slice the roll into ½ inch thick pieces. You will see a beautiful spiral pattern of leaves and paste.
Step 6: Temper the Patra
In a pan, heat 1 tbsp oil. Add ½ tsp mustard seeds, 1 tsp sesame seeds, a pinch of asafoetida, and a few curry leaves. Add the Patra slices and sauté for 2–3 minutes until lightly crispy.
Step 7: Garnish and Serve
Garnish with freshly grated coconut and chopped coriander leaves. Serve hot with green chutney or tamarind chutney.
