Here’s a foolproof step-by-step Patra recipe with pictures and video so you too, can make this Gujarati and Maharashtrian favourite with ease.
Follow my step-by-step recipe and learn the best tips and tricks for traditional Patra. Wait, how did we get this far without me asking what you call them?
If Patra isn’t a name you’re familiar with, you might know these steamed and fried colocasia rolls as one of the many other names it goes by:
Homemade Patra Recipe — Chhaya's Food
Ultimately, the large leaves that grow from the taro plant are the leaves we need to make our delicious Patra (Timpa/Alu Vadi).
However, the final result will be different to the Patra here in this recipe. Be sure to find the biggest spinach leaves possible.
The flavour of these rolls will snuggle your taste buds like a snuggly blanket. Chilli and jaggery work together to balance the warm spices.
Patra Ni Machi Recipe
You can pan-fry Patra with a tempering of seeds and spices for a crispy vegan and gluten-free Indian snack. They’re perfect with chai.
Many commercial brands include wheat flour which is not gluten free. However, if you don’t have pure asafoetida, simply leave it out of the recipe.
The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour tamarind paste inside. Pan-fry for a crispy vegan and gluten-free Indian snack. They're perfect with chai.
Authentic Patra Recipe From Gujarati Cuisine
Khaman(instant chickpea flour dhokla) is a soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves.
Super tender vegetable and rice dumplings, first steamed and then sautéed with crackled mustard seeds, sesame seeds and curry leaves. These Gujarati muthiyas are my family’s favourite way of using up leftover cooked rice and veggies.
Tightly rolled, bite-sized snacks made using chickpea flour and yoghurt. They're hot, sweet, sour, salty and so delicious. Khandvi, also known as Patuli is a popular snack from Gujarat, western India. Serve with chai for a tasty breakfast or snack.
Perfect Patra (timpa/alu Vadi)
Your attention to detail is meticulous, Sanjana. For the first time I made Patra my grandmother in Vadodara would be proud of. Thank you for your help.Patra Recipe also known as the Alu Vadi is a stuffed rolled colocasia leaves snack that is popular in both Gujarati and Maharashtra cuisine.
It is made using colocasia leaves that have a sweet and tangy gram flour mixture spread on them and rolled to form a pinwheel.
These are spicy, sweet, and tangy Patra recipes. They are steamed and then shallow or deep-fried to make a delicious snack. It can also be served as breakfast, as a side dish with your meal, or as party appetizers.
The Perfect Homegrown Patra
Also known as Taro leaves; this dish is traditionally made with Colocasia leaves. Colocasia leaves are large green heart-shaped leaves that are often found in Indian grocery stores.
These leaves are layered with a spicy, tangy, and sweet Gram flour paste and then rolled into a log which is then steamed and sliced into thin pinwheels (Vadis).
It can be served steamed or shallow fried with chutney or just on its own. They make for a nice tea-time snack as well.
Gujarati Patra / Patrode / Alu Vadi
Work with one leaf at a time, place it upside down, and remove the thick stem and veins without tearing the leaf using a knife. Cut the thick stem and gently slide the knife along the vein to remove it. you can do this a few times till the vein is almost flat as the leaf. (image 6 to 8)
Once the tamarind and jaggery chutney cool down, with your hands, squeeze the pulp from the tamarind and jaggery in the same bowl or pan.
Strain the pulp and keep it aside. I got ½ cup + 2 tablespoon of pulp in total. Keep it aside. (image 9 and 10)
Low Fat Healthy Quinoa Patra Recipe
Now add salt, chili powder, coriander-cumin powder, garam masala, turmeric powder, sesame seeds, fennel seeds, ginger paste, hing, oil, and jaggery tamarind pulp. Mix everything well. (image 12)
Now add ½ cup of water, a little at a time, and make a lump-free thick paste. The paste has to be easily spreadable – neither runny nor too thick. (image 13 and 14)
Now add baking soda and lemon juice over the baking soda. Give the paste a really good stir. (image 15 and 16)
Vegan Patra Recipe
This chickpea flour batter should have a spicy, tangy, and sweet flavor. So give it a taste and depending on your taste adjust the jaggery, tamarind, and red chili powder quantity.
To form a tight roll – bring in the left to touch the middle line, apply some batter, fold the right to touch the middle line, and apply some batter. (image 22 and 23)
Begin to tightly roll the leaves from bottom to up. Keep on applying the thin layer of besan paste with each fold on the top. (image 24)
Patra/ Colocasia Leaves Roll Recipe
Take another batch of 6 leaves and make the rolls the same way. Take the largest leaf first and then take other leaves in descending order. I made 3 rolls from 3 batches of 18 leaves. Each roll had 6 leaves.
Take 5 to 6 cups of water in a steamer. Cover the steamer and let the water cume to a boil. (image 25)
Now place the steamer plate with the rolls inside into the steamer and close the lid. Steam for 25 to 30 minutes or until a toothpick inserted comes out clean. (image 28)
Gujarathi Patra Recipe
Place a trivet inside the inner pot of the instant pot and put the steamer basket with the rolls on the top of the trivet. Cover the instant pot.
Heat a frying pan/skillet on medium-high heat and add oil. Take a pan as wide as possible so that the patra cooks evenly.
Once the oil is hot, add the mustard seeds and cumin seeds and wait till they start spluttering. (image 29 and 30)
How To Make Patra, Recipe By Masterchef Sanjeev Kapoor
This recipe can be suitable for those who follow a gluten-free diet. Be sure to use pure asafoetida, not a blend. If you don’t have pure asafoetida, simply leave it out of the gluten-free recipe.
They are perfect with green chutney and sweet chutney. But it can be served with masala chai, as a side dish with any Indian meal, as a breakfast, or as a party appetizer.
Serving: 1 wadi | Patra | Calories: 69 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Sodium: 115 mg | Potassium: 139 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 354 IU | Vitamin C: 8 mg | Calcium: 23 mg | Iron: 1 mgPatra is a popular Gujarati farsan or snack made from Colocasia leaves and one of my favorite Anavil foods. Anavil Brahmins, as I wrote here , are a small community from the coastal plains in south Gujarat. I like to think of our micro cuisine as being distinct from typical Gujarati cuisine, much like Konkani food in Karnataka or Chettinad food in Tamil Nadu. Colocasia plant, in the same family as suran or elephant foot, and also known as taro or elephant ears, originated in India between 7000-2000 BC, according to the food historian, KT Achaya. They grow abundantly in swampy areas, especially in western India. Its root (arbi) and leaves are cooked in various regional cuisines across India. For example, in Maharashtra, a dish called Patal Bhaji is a gravy made with Colocasia leaves, besan, peanuts and spices. In Punjab, arbi ki sabzi is commonly cooked and in the Konkan region, a preparation called pathrode is quite similar to Gujarati patra but made with a paste from rice, dals and coconut.
Patra/ Alu Vadi Recipe By Shradha Nema (foodgazin')
In the typical Gujarati patra, you smear a besan paste with spices to the leaves, tightly roll them up and steam them. Once steamed, they are sliced and either stir fried with a vaghar of rai and tal seeds, garnished with fresh coconut and fresh coriander leaves or deep fried. In typical Gujarati umami style, the flavors are spicy, sour, and a touch of sweetness from jaggery. These Colocasia leaves are a great source of nutrition , especially Vitamin A.
Anavil patra are quite different, and if I may say so, much superior in taste than the traditional Gujarati ones. It can send us into raptures just thinking or talking about them. And if you have an Anavil friend who politely refuses to eat patra at your home or at a wedding, now you know why.
To understand the differences, you have to go back in time. According to the Anthropology of Food by Dr. Vanisha Nambiar, the Dutch, French, Italians, Germans, Russians, and others visited India as traders, physicians, adventurers, travelers. They often landed in Surat, the entrepot for maritime trade in Mughal western India. These influences intermingled with the wide variety of grains and vegetables grown by the Anavil agriculturists to make their way into Anavil cuisine.
There's Patra, And Then There's Anavil Patra
These differences lie in both the ingredients and in the preparation. The flours used are usually a mix of grains and dal – my mom, Rekha Desai, whose recipes Sheetal is featuring
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