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Photo of Patra by Drashti Dholakia at BetterButter


Drashti Dholakia
20 minutes
Prep Time
35 minutes
Cook Time
2 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Gujarat
  • Steaming
  • Snacks

Ingredients Serving: 2

  1. For the Besan Mixture
  2. 1 cup Besan/Chickpea Flour
  3. 1 tablespoon rice flour
  4. 1 tablespoon oil
  5. ¼ teaspoon turmeric powder/haldi
  6. 1 teaspoon red chilli powder
  7. ½ teaspoon coriander powder/dhania powder
  8. ½ teaspoon jeera/cumin powder
  9. pinch of asafoetida/hing
  10. 1 teaspoon garam masla powder
  11. ½ teaspoon salt or as per taste
  12. 1 tablespoon jaggery/gur
  13. 1 tablespoon tamarind/imli pulp
  14. ½ tablespoon lime juice
  15. ½ teaspoon eno
  16. 1/3 cup + 1 tablespoon water or as required
  17. Tempering and other ingredients
  18. 8-9 medium sized colocasia leaves/arbi leaves (100 grams leaves)
  19. 2 tablespoon oil
  20. 1 broken dry red chilli, deseeded
  21. ½ teaspoon mustard seeds/rai
  22. 2 slit green chillies
  23. a pinch of asafoetida/hing
  24. For garnishing
  25. 1 tablespoon sesame seeds/til
  26. 2 tablespoon freshly grated coconut
  27. 2 tablespoon finely chopped coriander leaves/dhaniya


  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 (2)  

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Priyanka Bapardekar
Priyanka Bapardekar   Apr-11-2017

Very nice Drashti.

Sonal Thakkar
Sonal Thakkar   Apr-03-2017

I have made it ofenly

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