Authentic Gujarati Patra with Warm Chai
Delight in these steamed, spiced colocasia leaf rolls tempered with sesame and mustard seeds. A perfect traditional snack bursting with sweet, tangy, and savory flavors.
50min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a mixing bowl, combine besan, tamarind pulp, jaggery, red chili powder, turmeric, coriander-cumin powder, asafoetida, and salt with enough water to form a thick, smooth paste.
2
Lay the largest colocasia leaf flat on a board with the dark side facing down and veins pointing upwards.
3
Spread a thin, even layer of the besan paste across the entire surface of the leaf.
4
Place a second leaf on top in the opposite direction and repeat the layering process until 3 to 4 leaves are stacked.
5
Fold the edges of the leaves inward tightly and roll them up firmly into a log shape.
6
Repeat the stacking and rolling process with the remaining leaves.
7
Place the rolls in a steamer basket and steam over medium-high heat for 20 minutes until fully cooked and firm.
8
Remove from the steamer, let them cool slightly, and slice the rolls into neat, round pinwheels.
9
Heat oil in a tempering pan, add mustard seeds and sesame seeds, allowing them to crackle.
10
Add the sliced patra rounds to the pan and shallow fry for 2 minutes on each side until slightly crisp.
11
Garnish with freshly grated coconut and chopped coriander, then serve warm.
Ingredients
6 fresh colocasia leaves (arbi patra), washed and de-veined
1 cup besan (gram flour)
2 tablespoons tamarind pulp
2 tablespoons jaggery powder
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander-cumin powder
1 pinch asafoetida (hing)
Salt to taste
Water as needed for thick paste
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
2 tablespoons freshly grated coconut for garnish
2 tablespoons chopped fresh coriander
*This AI-generated recipe may contain inaccuracies.