Authentic Gujarati Patra with Tangy Tamarind Chutney

Name: Authentic Gujarati Patra with Tangy Tamarind Chutney
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Gujarati
Ingredients: 6 fresh colocasia leaves (arbi patra), washed and deveined; 1.5 cups gram flour (besan); 2 tablespoons tamarind pulp; 2 tablespoons jaggery powder; 1 teaspoon ginger-green chili paste; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander-cumin powder; 1/2 teaspoon carom seeds (ajwain); Salt to taste; Water as needed; 2 tablespoons oil; 1 teaspoon mustard seeds; 1 teaspoon white sesame seeds; 1 pinch asafoetida (hing); Fresh grated coconut and chopped coriander for garnish

Delight in these savory, spiced colocasia leaf rolls coated in a tangy chickpea flour paste and tempered with mustard seeds. A classic Gujarati delicacy that balances sweet, spicy, and sour notes perfectly.

Photo by Milton Das on Pexels

55min Total Time

4 Servings

Gujarati Cuisine

Recipe

In a mixing bowl, combine gram flour, tamarind pulp, jaggery, ginger-green chili paste, turmeric, red chili powder, coriander-cumin powder, carom seeds, and salt with a little water to form a smooth, thick spreading paste.

Lay the largest colocasia leaf flat on a board with the vein side facing up. Spread an even, thin layer of the gram flour paste over the leaf.

Place a second leaf slightly overlapping the first, and repeat the process until 3 to 4 leaves are stacked and layered with paste.

Fold the edges inward slightly and roll the leaves tightly from top to bottom into a firm cylinder, sealing the ends with a little paste.

Repeat the stacking and rolling with the remaining leaves.

Place the rolls in a steamer basket and steam over medium-high heat for 20 to 25 minutes until a toothpick inserted comes out clean.

Remove from the steamer, let them cool completely, and then slice into thick, neat rounds.

Heat oil in a wide pan, crackle mustard seeds and sesame seeds, add a pinch of asafoetida, and gently pan-fry the sliced patra pieces until crisp and golden on both sides.

Garnish with freshly grated coconut and chopped coriander leaves, and serve warm with tangy tamarind chutney.

Ingredients

6 fresh colocasia leaves (arbi patra), washed and deveined

1.5 cups gram flour (besan)

2 tablespoons tamarind pulp

2 tablespoons jaggery powder

1 teaspoon ginger-green chili paste

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander-cumin powder

1/2 teaspoon carom seeds (ajwain)

Salt to taste

Water as needed

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon white sesame seeds

1 pinch asafoetida (hing)

Fresh grated coconut and chopped coriander for garnish

*This AI-generated recipe may contain inaccuracies.