If you are looking for a new Gujarati recipe, then Patra can be the right choice for you.

Time: 50 minutes


  • 2 cup gram flour (besan)
  • 1/2 teaspoon pureed green chilli
  • salt as required
  • 1/2 teaspoon asafoetida
  • 1/2 teaspoon red chilli powder
  • 12 medium colocassia
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon ginger paste
  • refined oil as required
  • 1 teaspoon powdered turmeric
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon tamarind paste
  • 1/4 cup jaggery
  • water as required


  • To prepare this recipe, grate the jaggery in a small cowl and keep it aside. Now, take a separate bowl and add
  • gram flour, ginger-chilli paste, turmeric, red chilli powder, 1/2 teaspoon asafoetida, jaggery, oil and tamarind
  • paste to it.
  • Now add water along with salt and mix well until it turns into a smooth paste. On the other hand, wash the
  • colocasia leaves and place them on a chopping board. With the help of a knife, carefully remove the veins from
  • the center of the leaves.
  • Next, apply the besan mixture on one leaf and place another leaf over it. Make sure that the mixture is evenly
  • coated. Continue this procedure with other leaves.
  • Now carefully roll the leaves and steam in a steamer for about 20 minutes. When it cools down, cut the leaves
  • into 1 inch slices.
  • Heat oil in a pan over medium flame and add mustard seeds to it. Now add the remaining asafoetida along
  • with sesame seeds and wait for them to crackle.
  • Now add the Patras and gently saute them for a minute. Serve hot with any chutney of your choice. You can
  • even garnish it with fresh coriander leaves.