How To Make Authentic Gujarati Patra: 6 Easy Tips You Need
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Gujarati cuisine is renowned for its vibrant flavours, unique ingredients, and variety of vegetarian dishes. One such popular snack is Patra, also known as Alu Vadi or Arbi Ke Patte, made from Colocasia or taro leaves. These are rich in vitamins A, C, and B-complex. This delight is a perfect blend of taste and texture, featuring rolled leaves coated with a spiced gram flour batter, steamed to perfection. Topped with a flavourful tempering. Patra is enjoyed for its distinctive taste and the nutritional benefits of colocasia leaves, which are rich in dietary fibre and essential nutrients.

For preparing this elegant dish, sit patiently and give attention to every detail while making patra. Always select fresh leaves, and make sure they are fresh and insect-free. Always clean the leaves, as they are dirty. Prepare a smooth batter, allowing it to fill in while whisking it properly. Always roll the leaves tightly but gently to ensure the rolls stay intact during steaming. Here are some detailed tips you can keep in mind while making patra.

 Always Choose Fresh Leaves

To make fresh and tasty patra, always use fresh green Colocasia leaves (taro leaves). The texture, flavour, and binding are easy with fresh leaves. It ensures less breakage while binding. Tender leaves are usually smaller and thinner, making them easier to roll; don’t use yellow or stained leaves.

Proper Cleaning

Always properly clean the leaves, as they are dirty when sold outside. Damp every leaf and let it dry a bit. Cleaning reduces the risk of itching caused by their natural oxalate content. Thoroughly wash each leaf under running water, paying special attention to the veins and undersides where dirt can accumulate. Always trim the leaves before making the dish.

Coating Technique

Prepare a lump-free, smooth batter. Whisk it properly and allow air to go through the mixture. Always prepare the batter using besan (gram flour), mixed with spices like ginger-green chilli paste, turmeric powder, and salt. The batter should not be too thick or too watery. Coat each colocasia leaf evenly on both sides with a thin layer of batter. Ensure that every bite is infused with a rich, spiced flavour. The partra will taste amazing.

Rolling Technique

This is the key to making perfect patra. Place the coated leaf on a plate; the coated leaf should be on top. Place another leaf over it, and continue layering as needed. Roll the leaves tightly but gently, starting from one end and rolling towards the other, ensuring the roll is firm without being too tight to prevent breakage during steaming. This method ensures the flavours are well-distributed and the rolls stay intact. Proper rolling also helps in achieving evenly cooked patra, with a consistent texture and flavour in each slice.

 Steaming Process

Now, when everything is done, we have rolled patras; it's time to steam them up. Make sure to prepare the steamer. Now place the rolled patras accordingly and steam for about 20–25 minutes on medium heat. Steaming helps in proper cooking; the batter also cooks and sticks well to the leaf.


This process adds flavour to the partas. Once they are nicely steamed, let them cool a bit. Now add the final touch to the dish by adding tadka. In a pan of hot oil, add mustard seeds, sesame seeds, curry leaves, and green chillies. Pour this tempering over the sliced patra pieces before serving. The curry leaves provide a nice aroma to the dish. Garnish with coriander and serve with the desired chutney.

So, what are you waiting for? This weekend, make some patras at home, follow these easy tips, and make lip-smacking patras. Always add tempering to your dish, which will surely enhance the taste.