By Drashti Dholakia  |  14th Mar 2017  |  
5 from 2 reviews Rate It!
  • Photo of Patra by Drashti Dholakia at BetterButter
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About Patra Recipe

Patra or paatra is a traditional Gujarati snack made from arbi/colocasia leaves. This snack has all the flavours in it – sweet, spicy, tangy. It is very interesting and fun to make this delicious snack. You just have to follow the steps and you will be amazed to see them transform into a yummy snack.

Patra is a popular aromatic and delicious dish. You can try making this amazing Patra in your kitchen. This recipe requires 20 minutes for preparation and 35 minutes to cook. The Patra by Drashti Dholakia has detailed steps with pictures so you can easily learn how to cook Patra at home without any difficulty. Patra is enjoyed by everyone and can be served on special occasions. The flavours of the Patra would satiate your taste buds. You must try making Patra this weekend. Share your Patra cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Drashti Dholakia for inputs. In case you have any queries for Patra you can comment on the recipe page to connect with the Drashti Dholakia. You can also rate the Patra and give feedback.


Ingredients to make Patra

  • For the besan Mixture
  • 1 cup Besan/Chickpea flour
  • 1 tablespoon rice flour
  • 1 tablespoon oil
  • ¼ teaspoon turmeric powder/haldi
  • 1 teaspoon red chilli powder
  • ½ teaspoon coriander powder/dhania powder
  • ½ teaspoon jeera/cumin powder
  • pinch of asafoetida/hing
  • 1 teaspoon garam masla powder
  • ½ teaspoon salt or as per taste
  • 1 tablespoon jaggery/gur
  • 1 tablespoon tamarind/imli pulp
  • ½ tablespoon lime juice
  • ½ teaspoon eno
  • 1/3 cup + 1 tablespoon water or as required
  • Tempering and other ingredients
  • 8-9 medium sized colocasia leaves/arbi leaves (100 grams leaves)
  • 2 tablespoon oil
  • 1 broken dry red chilli, deseeded
  • ½ teaspoon mustard seeds/rai
  • 2 slit green chillies
  • a pinch of asafoetida/hing
  • For garnishing
  • 1 tablespoon sesame seeds/til
  • 2 tablespoon freshly grated coconut
  • 2 tablespoon finely chopped coriander leaves/dhaniya

How to make Patra

  1. For The Besan Mixture
  2. In a wide bowl, combine besan, rice flour, oil, red chilli powder, turmeric powder, cumin seeds powder, coriander seeds powder, garam masala powder, hing, tamarind pulp, eno, jaggery, lime juice, and salt.
  3. Add water and make a thick batter. Let it rest for 10-15 minutes.
  4. Preparing patra
  5. Add water in the steamer and pre-heat the steamer.
  6. Soak leaves in water for 2-3 minutes.
  7. Dry them properly using a kitchen towel.
  8. Place the leaf on a clean dry surface and remove the vein from the middle of the back of the leaf using a sharp knife. Do this for all the leaves.
  9. Apply lime juice by just rubbing the lemon over back-side of the leaves. This reduces the bitterness of the leaves.
  10. Apply a thin coat of the prepared mixture evenly on the back of the leaf as shown in the picture.
  11. Now put another leaf over it upside down.
  12. Spread the batter over the second leaf also. Fold from both the sides and apply a small quantity of besan mixture on the folded sides.
  13. Roll it tightly. Repeat the same procedure to make more rolls.
  14. Arrange these rolls on a greased steamer plate and steam in a steamer for 20 to 25 minutes.
  15. Turn off the heat, remove the rolls from steamer and let them come to room temperature.
  16. Once it cools down, cut them into slices of medium-thickness.
  17. For the tempering
  18. Heat oil in a non-stick pan/kadhai and add dry red chilli and mustard seeds. When the seeds crackle, add slit green chillies and hing.
  19. Now add patra pieces. Mix well and sauté on a medium flame for 4-5 minutes or till they turn light brown in colour.
  20. Garnish them with sesame seeds, freshly grated coconut and finely chopped coriander leaves.

Reviews for Patra (2)

Priyanka Bapardekar3 years ago

Very nice Drashti.

Sonal Thakkar3 years ago

I have made it ofenly

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