Authentic Gujarati Patra Vadi with Warm Masala Chai

Name: Authentic Gujarati Patra Vadi with Warm Masala Chai
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Gujarati
Ingredients: 8-10 fresh colocasia (arbi) leaves, de-veined; 1.5 cups gram flour (besan); 2 tablespoons tamarind pulp; 2 tablespoons grated jaggery; 1 tablespoon ginger-green chili paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander-cumin powder; 1/2 teaspoon ajwain (carom seeds); Salt to taste; Water as needed for paste; 2 tablespoons oil; 1 teaspoon mustard seeds; 1 teaspoon sesame seeds; A pinch of asafoetida (hing); Fresh coriander leaves and grated coconut for garnish

Tender colocasia leaves layered with a spiced tangy gram flour paste, rolled, steamed, and pan-crisped to golden perfection. Served alongside steaming masala chai, this traditional Gujarati snack offers an irresistible blend of sweet, spicy, and savory notes.

Photo by Sagar Mali on Pexels

55min Total Time

4 Servings

Gujarati Cuisine

Recipe

Wash colocasia leaves thoroughly and pat dry. Carefully trim off any thick protruding veins using a sharp knife.

In a mixing bowl, combine gram flour, ginger-green chili paste, tamarind pulp, jaggery, turmeric, red chili powder, coriander-cumin powder, ajwain, asafoetida, and salt.

Gradually add water to the mixture to create a thick, smooth, spreading consistency paste.

Place the largest leaf flat on a clean surface with the dark side facing down. Spread an even, thin layer of the gram flour paste over the leaf.

Place a second leaf on top in the opposite direction and repeat the layering and spreading process for 3 to 4 leaves.

Fold the sides of the leaves inward tightly and roll them up firmly from bottom to top into a cylinder, securing the ends with a bit of paste.

Repeat with the remaining leaves to make more rolls. Steam the rolls in a steamer for 20 minutes until firm and cooked through.

Remove from the steamer and let them cool completely before slicing into half-inch thick rounds.

Heat oil in a shallow pan, splutter mustard seeds and sesame seeds, then shallow fry the sliced patra rounds until crisp and golden brown on both sides.

Garnish with fresh grated coconut and chopped coriander, and serve hot alongside freshly brewed masala chai.

Ingredients

8-10 fresh colocasia (arbi) leaves, de-veined

1.5 cups gram flour (besan)

2 tablespoons tamarind pulp

2 tablespoons grated jaggery

1 tablespoon ginger-green chili paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander-cumin powder

1/2 teaspoon ajwain (carom seeds)

Salt to taste

Water as needed for paste

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon sesame seeds

A pinch of asafoetida (hing)

Fresh coriander leaves and grated coconut for garnish

*This AI-generated recipe may contain inaccuracies.