Patra, also known as Pathrode, Patra farsan or Alu vadi is a traditional Gujarati dish which is sweet & tangy. The dish is made using tender arbi leaves coated with a sweet, tangy besan batter, rolled, steamed, sliced and tempered with mustard, sesame seeds, cumin and curry leaves.
Gujarati Patra Recipe
Patra is very new to me until recently I found out that you can actually eat Arbi leaves. Hubby planted arbi in our garden last year. These plants grow massive with gigantic leaves.
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I was wondering whether there is any uses for the leaves, Later discovered that the leaves are actually edible. And there is a popular snack made using the leaves in Gujarat.
Immediately Got into action and guess what I made a healthy gujarati patra which taste amazing to eat as a snack. It is highly nutritious snack and taste amazing with green chutney.
About Gujarati Patra Recipe (Patra Farsan)
Patra is one of the most loved traditional Gujarati farsan. Patra is also called as pathrode, pathra, alu vadi, arbi leaf rolls. It is known for its sweet, spicy, and tangy taste.
The dish is made using tender arbi leaves coated with a spiced besan batter, rolled, steamed and tempered with mustard, sesame seeds, cumin and curry leaves. The batter has lots of spices, tamarind, jaggery to flavour them.
Colocasia leaves grow abundantly during the monsoon so Gujarati households transformed them into this delicious steamed snack to avoid food waste and make the most of local produce.Â
Over time, patra became a staple in Gujarati homes for its taste and health benefits.Â
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Ingredients
- Chickpea Flour – use finest quality besan for best taste, sieve it if you find them lumpy.
- Arbi leaves – choose young tender leaves so it doesn’t get bitter.
- Spices – use red chilli powder, turmeric powder is used. I also added ginger paste. You can add cumin powder and amchoor for a variation of taste.
- Flavouring – you need to add tamarind, jaggery for the sweet tangy flavour.
- Tempering – I added mustard, cumin, sesame seeds, asafoetida and curry leaves in my tempering.
Step by Step Pictures
Make batter
1)Take chickpea flour ( besan| gram flour) in a bowl. If your gram flour is lumpy, you can sieve them first and take it in a bowl.
2)Add in red chilli powder, turmeric, tamarind pulp, salt, ginger paste into the gram flour. These are the spices which I used, but you can add cumin powder, amchoor powder too.
3)Add in jaggery or sugar to this mixture.
4)Add in oil. Instead of oil you can use ghee also.
5)Pour in water little at a time and make it into a smooth batter.
6)Mix well to a smooth paste. The batter should be slightly thick so we can apply over the arbi leaves easily.
Prepare Arbi Leaves
7)Take arbi leaves. Choose fresh leaves for best taste. Wash the leaves really well and wipe them dry.
8)Flip the leaf, use a knife to trim off the stem. Remove the core stem so it is easy to roll.
9)The stem is removed completely. So when you roll, the leaf doesn’t break.
Layering & Rolling Patra
10)take a leaf, apply a dollop of the besan batter over the leaf.
11)Spread evenly all over the leaf. This act as a glue and flavour paste for the next leaf to stick on it.
12)Place another leaf on top and apply the same paste. Repeat this for 2 to 3 leaves.
13)Now start rolling this into a log. Roll it tight so it doesn’t separate once you steam and cut them.
14)Now it is rolled tight. Make multiple roll like this.
Steaming Patra
15)Now we are going to steam patra. I cut it in half so it fits my steamer. Place it over a pan with water.
16)Cover and steam for 30 minutes. So the leaves the besan cooks completely.
17)Now the patra is cooked. You can insert a knife to check whether it is cooked. Once the patra is steamed, remove it and let it cool for 10 minutes so we can slice them easily.
Frying patra
18)Once it is cooled, slice it into slices. Make sure the slices are not too thick or too thin. You will get clean slices.
19)Heat a tawa on medium heat. Add in oil, once oil gets hot add in the spices. Add in mustard seeds, cumin seeds, sesame seeds and curry leaves. Fry this on low heat until it is fried.
20)Add in the patra slices. Cook on medium low heat for 3 minutes on each side. The patra should get slightly golden on the bottom.
21)Flip over and cook on other side too. Thats it patra is ready to serve.
22)Enjoy hot with green chutney or imli chutney.
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Gujarati Patra Recipe (Patra Farsan, Pathrode, Alu Vadi)
Patra, also known as Pathrode, Patra farsan or Alu vadi is a traditional Gujarati dish which is sweet & tangy. The dish is made using tender arbi leaves coated with a sweet, tangy besan batter, rolled, steamed, sliced and tempered with mustard, sesame seeds, cumin and curry leaves.
InstructionsÂ
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Start by making the spiced batter. Take gram flour, chilli powder, turmeric powder, jaggery, tamarind pulp, ginger paste, salt, oil in a bowl. Slowly pour in water and make it into a thick smooth batter. Set aside.
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Wash arbi leaves really well. Wipe them dry. Now take a sharp knife and remove the thick stalk from the back side of arbi leaves. This way we can easily roll the leaves. Repeat this for remaining leaves also.
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Take each leaf spread a thick layer of the gram flour batter on top, place another leaf on top of the first leaf and repeat the same for all 4 leaves. Apply batter on top of the 4th leaf too. Now start rolling the leaf really tight. It should form into a log.
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Now to steam the leaves. I cut it in half so it fits my steamer. Place on steamer, and Steam it for 30 mins to 40 minutes. To check whether it is cooked, insert a knife to check. Once steamed, remove from steamer. Allow to cool for 10 – 15 minutes.
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Now use a sharp knife to cut into slices. Make sure the slices are not too thick or too thin.
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Make tempering by heat some oil in a tawa. Once oil is hot, add in mustard, cumin, sesame seeds, asafoetida and curry leaves. Let them splatter and get golden.
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Place sliced patra on top of the tempering. Cook until golden brown on the bottom. It will take around 3 minutes. Flip over and cook on other side too. Once both sides are golden, remove to a serving plate and serve with green chutney.
Nutrition
Nutrition Facts
Gujarati Patra Recipe (Patra Farsan, Pathrode, Alu Vadi)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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