Authentic Gujarati Patra with Warm Masala Chai
Tender colocasia leaves layered with a spicy-sweet gram flour paste, rolled, steamed, and pan-fried to crisp perfection. Served alongside steaming cups of spiced tea for a delightful snack.
55min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a mixing bowl, combine besan, tamarind pulp, jaggery, ginger-green chilli paste, turmeric, red chilli powder, coriander-cumin powder, carom seeds, and salt.
2
Add water gradually to make a thick, smooth paste without lumps.
3
Lay the largest colocasia leaf flat on a board with the vein side facing up.
4
Spread an even, thin layer of the besan paste all over the leaf.
5
Place a second leaf slightly overlapping the first and apply the paste again. Repeat for 3-4 leaves in a stack.
6
Fold the edges in from the sides and tightly roll the leaves into a compact cylinder, sealing the ends with more paste.
7
Place the rolls in a steamer and steam on medium-high heat for 20 minutes until firm and cooked through.
8
Remove from the steamer, let them cool completely, and slice into half-inch thick rounds.
9
Heat oil in a wide pan, temper with mustard seeds, sesame seeds, and asafoetida until they splutter.
10
Place the sliced patra pieces in the pan and pan-fry on both sides until crispy and golden brown.
11
Garnish with fresh grated coconut and chopped cilantro, and serve hot with freshly brewed masala chai.
Ingredients
8 large colocasia (arbi) leaves, washed and veins flattened
1.5 cups besan (gram flour)
2 tablespoons tamarind pulp
3 tablespoons jaggery powder
1 tablespoon ginger-green chilli paste
1 teaspoon turmeric powder
1 teaspoon red chilli 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 sesame seeds
A pinch of asafoetida (hing)
Fresh grated coconut and cilantro for garnishing
*This AI-generated recipe may contain inaccuracies.