How to Make Patra (Traditional & Healthy Version)
Patra, also known as Alu Vadi in Maharashtra and Patra in Gujarat, is a beloved West Indian snack made from colocasia (arbi) leaves rolled with a spiced gram flour (besan) paste. This vegetarian delicacy is a staple during festive seasons like Navratri and Diwali, celebrated for its unique combination of flavors and nutritious profile. With roots in Gujarat, Patra showcases the ingenuity of Indian regional cuisine, where humble ingredients are transformed into vibrant, delectable dishes using local spices and cooking methods. The taste of Patra is a delightful balance of tangy, spicy, and sweet notes, thanks to the addition of tamarind, jaggery, and green chillies. The leaves are generously coated with a flavorful masala, rolled, steamed, and then lightly tempered with mustard seeds and sesame, making it an ideal snack or light meal. Its popularity extends across Western India, where variations abound based on local preferences and festival customs. Patra is not only a treat for the taste buds but also a wholesome, low-calorie snack perfect for health-conscious individuals. Its high fiber content from arbi leaves and protein-rich besan make it a filling option without compromising on authentic Indian flavors.
Ingredients
Step-by-step instructions
Step 1 · Wash and pat dry the arbi ke patte (colocasia leaves)
Wash and pat dry the arbi ke patte (colocasia leaves). Trim the stalks and keep aside.
Step 2 · Prepare the besan masala by mixing besan
Prepare the besan masala by mixing besan, tamarind pulp, jaggery, green chillies, ginger, turmeric, red chilli powder, and salt. Add water gradually to make a thick, smooth paste.
Step 3 · Place a leaf
Place a leaf, vein side up. Spread a thin layer of besan paste evenly. Place another leaf over it, repeat the paste, and layer up to 3 leaves.
Step 4 · Fold the sides and roll tightly from bottom to top
Fold the sides and roll tightly from bottom to top, making a neat log. Secure with a little paste at the end.
Step 5 · Steam the rolls in a steamer or idli cooker for 15 minutes till firm
Steam the rolls in a steamer or idli cooker for 15 minutes till firm. Let them cool, then slice into 1 cm thick rounds.
Step 6 · Heat oil in a tawa
Heat oil in a tawa. Add mustard seeds and sesame seeds, let them splutter. Place Patra slices on the tawa and lightly roast both sides till golden.
Step 7 · Garnish with chopped hara dhania (coriander leaves)
Garnish with chopped hara dhania (coriander leaves). Serve hot with chutney or yogurt.
Why this recipe is healthy
Patra is steamed rather than deep-fried, significantly reducing unhealthy fats. The combination of leafy greens and besan offers sustained energy, supports weight management, and is ideal for calorie-conscious individuals. Its fiber content promotes satiety, while the spices and tamarind boost metabolism and add antioxidants. This snack fits well into vegetarian and balanced diet plans, aligning with healthy Indian eating habits.
A note on tradition
Patra is an iconic snack in Gujarati homes, often served during Navratri, Diwali, and family gatherings. In Maharashtra, it is known as Alu Vadi and is a popular tea-time treat. The dish reflects the resourcefulness of Western Indian cuisine, utilizing seasonal colocasia leaves in innovative ways. Its preparation and sharing during festivals symbolize prosperity and togetherness.