Authentic Gujarati Patra with Green Chutney
A delightful Gujarati delicacy featuring tender colocasia leaves layered with a spiced gram flour paste, rolled, steamed, and pan-fried to crispy perfection. Served with a tangy green chutney, it makes a wonderfully savory snack or side dish.
55min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Wash the colocasia leaves thoroughly and pat them dry. Carefully trim off the thick fibrous veins from the back using a knife.
2
In a mixing bowl, combine the besan, tamarind pulp, jaggery powder, ginger-green chili paste, red chili powder, turmeric powder, coriander-cumin powder, carom seeds, asafoetida, and salt.
3
Add water gradually to make a thick, smooth, spreading consistency paste without any lumps.
4
Place the largest colocasia leaf flat on a clean board with the vein side facing up. Spread an even layer of the besan paste over the leaf.
5
Place a second leaf on top in the opposite direction and spread the paste again. Repeat this for 3 to 4 leaves to form a stack.
6
Fold the sides of the leaves inward tightly, then roll the stack firmly from top to bottom into a tight cylinder, sealing the edges with the batter.
7
Repeat the process with the remaining leaves to make another roll.
8
Place the rolls in a steamer basket and steam over medium-high heat for 20 minutes until a toothpick inserted comes out clean.
9
Remove from the steamer and let them cool completely, then slice the rolls into 1/2-inch thick roundels.
10
Heat oil in a tempering pan, add mustard seeds and sesame seeds, allowing them to crackle.
11
Place the sliced patra pieces in the pan and shallow fry on both sides until crispy and golden brown.
12
Garnish with grated coconut and fresh coriander leaves, and serve hot with tangy green chutney.
Ingredients
8-10 fresh colocasia leaves (arbi ke patte), veins removed
1.5 cups besan (gram flour)
2 tablespoons tamarind pulp
2 tablespoons jaggery powder
1 tablespoon ginger-green chili paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander-cumin powder
1/2 teaspoon carom seeds (ajwain)
1 pinch asafoetida (hing)
Salt to taste
Water as needed for batter
2 tablespoons oil for tempering
1 teaspoon mustard seeds
1 teaspoon sesame seeds
1 tablespoon grated fresh coconut for garnish
2 tablespoons freshly chopped coriander leaves
*This AI-generated recipe may contain inaccuracies.