Patra is one of those recipes that looks more complicated than it actually is. You start by smearing colocasia leaves with a thick gram flour paste that balances tamarind tang with jaggery sweetness, then roll them tightly and steam until cooked through. Once cooled, the rolls are sliced and finished with a quick tempering of mustard and sesame seeds in hot oil.
The final dish gives you soft, tender leaves wrapped around a savory filling that holds together beautifully. I usually make a batch on weekends when I have a little extra time, and it keeps well for a few days.
About the Recipe
This recipe brings together simple pantry ingredients to create something genuinely satisfying. The colocasia leaves become tender and mild after steaming, while the gram flour paste provides body and flavor. Tamarind adds sharpness, jaggery brings gentle sweetness, and red chili powder gives just enough heat. The tempering at the end adds a nutty crunch that contrasts nicely with the soft rolls.
You do not need any fancy equipment, just a steamer and a bit of patience while you smear and roll the leaves. Once you get the hang of it, the process becomes quite meditative.
Why you will love this recipe
Patra offers a nice balance of flavors without being overly spicy or heavy. The steaming method keeps it light, and the combination of tamarind and jaggery creates a sweet and tangy backdrop that works well with the earthy gram flour. Each slice holds its shape neatly, making it easy to serve and eat. The mustard and sesame tempering adds a warm, toasted aroma that ties everything together.
Because the rolls are made ahead and steamed, you can prepare them in the morning and finish them with the tempering just before serving. It also works well as a snack or a side dish, depending on what else you are serving.
Cooking Tips
Choose large, unblemished colocasia leaves that are easy to work with. When you scrape the thick stems, use a light hand so the leaves stay intact. The gram flour paste should be thick enough to cling to the leaves without dripping off, so add water gradually if needed. Tie the rolls snugly with cotton string to prevent them from unraveling during steaming.
Let the rolls cool completely before slicing, as warm rolls can fall apart. When you heat the oil for tempering, keep the flame medium to avoid burning the seeds.
Serving and Storing Suggestions
This recipe makes about 12 to 15 slices and takes around 45 minutes from start to finish, including steaming time. Serve patra warm or at room temperature with green chutney or a squeeze of lime. It pairs well with tea as an evening snack or as part of a thali meal. Store leftover patra in an airtight container in the refrigerator for up to three days. Reheat gently in a pan with a drizzle of oil to refresh the texture.
Similar Recipes
- Khandvi
- Dhokla
- Alu Vadi
- Methi Thepla
Nutrient Benefits
Colocasia leaves are a good source of dietary fiber and contain vitamins A and C along with minerals like iron and calcium. Gram flour adds plant based protein and helps with digestion. Tamarind provides antioxidants and supports gut health, while jaggery offers trace minerals absent in refined sugar. Sesame seeds contribute healthy fats and calcium. Steaming instead of deep frying keeps the dish lighter and easier to digest, making it a wholesome choice for a snack or side.
Patra
Ingredients
- 4 large Colocasia (Arvi Leaves)
- 3/4 cup Gram, Flour (Besan)
- 4 tbsp Tamarind Pulp – 4 tblsp
- 3/4 tbsp Powdered Jaggery
- 2/3 tsp Red Chilli Powder
- Asafoetida Powder (a pinch)
- Salt as per taste
- 3 tsp Oil – 3 tsp
- 1/2 tsp Mustard Seeds
- 1/2 tsp White Sesame Seeds
Instructions
- Wash the leaves and pat dry.
- Scrape off the thick stems and veins taking care not to cut the leaves.
- Mix the tamarind pulp, gram flour, jaggery, asafoetida powder, red chilli powder and salt to a thick, smooth paste.
- Place the leaves on a flat surface.
- Brush/Smear them with the prepared paste and stack them one on top.
- Roll them tightly and tie with a cotton string to secure them in place.
- Steam cook the rolls for 30 minutes.
- Remove and allow them to cool.
- Cut into 1/2 inch thick slices.
- Heat oil in a small frying pan.
- Fry the mustard seeds and sesame seeds for 30 seconds.
- Remove and pour this over the patra.
- Garnish with grated coconut and coriander leaves, if desired.
- Serve at once.
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Frequently Asked Questions
Can I use regular spinach or other greens instead of colocasia leaves?
Colocasia leaves have a distinct texture and flavor that work best for patra. Spinach or other greens tend to be too delicate and may tear or become mushy during steaming. If you cannot find colocasia leaves, alu vadi made with taro root is a closer alternative.
How do I know when the patra rolls are fully cooked?
Steam the rolls for 30 minutes on medium heat. To check, insert a toothpick or knife into the center of a roll. It should come out clean without any raw gram flour sticking to it. The rolls should feel firm to the touch.
Why did my patra fall apart when I sliced it?
The most common reason is slicing the rolls while they are still warm. Let them cool completely before cutting. Also, make sure the gram flour paste is thick enough and the rolls are tied tightly with string before steaming.
Can I make the rolls ahead of time?
Yes, you can steam the rolls a day in advance and refrigerate them. Slice and do the tempering just before serving. This actually makes the flavors settle nicely and the rolls easier to slice.
What can I use if I do not have tamarind pulp?
You can substitute with lemon juice or amchur powder, though the flavor will be slightly different. Start with two tablespoons of lemon juice and adjust to taste, as tamarind has a deeper, more complex tanginess.
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