Patra is a fried vegetarian snack recipe from Gujarati cuisine. Colocasia leaves, or arbi, is the core of this dish. It is soft and sweet, tangy, and a little spicy.


People call this dish with different names across different parts of India. For example, on the West coast & Himachal Pradesh of India, it is commonly known as Patrodu or Patrodo. In Gujarat, it is Patra, Patrodo in Maharashtra & Goa, Patrode in Coastal Karnataka.

Colocasia leaves are nutritious and healthy. Using them in this way will make it tasty as well. Patra is a trendy snack amongst the Gujarati community. You will often find it served with meals as a side dish, in lunch boxes, or just as a snack at parties.

Some substitute spinach leaves to make this dish if colocasia leaves are not available. Or you can use small arbi leaves to make mini Patras.

Ingredients For Patra

Except for the arbi leaves, every ingredient is available in our pantry. So let’s have a look.

Arbi Leaves

It is the main ingredient of our recipe. Without this, you cannot make it. These may be a little hard to find, though. You can substitute it with spinach leaves in that case. Please pick up the large-sized leaves, so it is easier to roll.

Gram Flour

It makes the base of the filling. Any flour other than gram flour is not recommended.

Spices

Salt, turmeric powder, ginger-garlic paste, red chilli powder, and coriander-cumin powder are added to provide its flavours. Furthermore, we are also adding amchur powder for some zest in it. If you want, you can add some garam masala to it as well. The measure depends on you. Add a pinch of asafoetida is also an option for flavouring.

Sesame & Carrom seeds

Both of these ingredients will add a little crunch and nuttiness to the dish. It will also enhance the flavours.

Tamarind Paste & Jaggery

This recipe is sweet and tangy. Both of these ingredients fulfil the requirement for sweetness and tanginess. Adding sugar for sweetness can make the paste watery. Hence it is not recommended. Jaggery is better. The amount is adjustable if you do not like too much sweet. Further, tamarind water is a good substitute for tamarind paste. If so, do not use extra water.

Water is to make the paste for the filling. Please do not use too much, or else it will be runny.

How To Make Patra At Home?

You can make them easily at home. However, it may take some effort and practice to perfect this dish. But after that, it will be a smooth sail.

First, wash and dry the leaves. Then remove the stem from the leaves, or else it will create problems in the cooking process.

Now make the paste for the filling. Add gram flour, spices, tamarind pulp, jaggery, seeds. Mix them. Add water gradually to the mixture and mix to make a paste.

After that, place the leaf on a flat surface and apply the paste evenly to it. Then place another leaf over it but upside down. Apply the paste over the surface likewise. Repeat this process with 3-4 leaves.

Once you have done it, roll the leaves and fold the ends to pack them into a roll. Repeat the same process with the remaining leaves. Then we will steam them for 10 minutes.

After the steaming, cut them into equal pieces. Heat some oil in a pan. Shallow fry the pieces until it turns golden brown. Or until the surface is crispy. Do not burn them.

Sprinkle some sesame seeds on them, and they are ready to serve. Or if you want to garnish with desiccated coconut.

You will also find these in packets in dry and hard form to eat. Enjoy these Patras with a cup of tea or with sweet and sour chutney.

Some other Gujarati snacks: