The Authentic Gujarati Patra Recipe

 Patra Recipe in English

Patra, also known as “arbi ke patte”, is a popular Gujarati dish made from arbi leaves. This recipe is not only made in Gujarat but also in many other states of India like UP, Bihar, Maharashtra, and Himachal Pradesh. The recipe is the same, but the method of preparation is different. First, arbi leaves are coated in a batter of chickpea flour, steamed, and then thoroughly tempered. This dish has a unique blend of pungency, sweetness, and tanginess, making it a true delight for the taste buds. Its versatility allows it to be enjoyed as a snack, side dish, or even as part of the main course. Patra is not only delicious, but it is also rich in nutrients, making it a perfect complement to any meal. Try it, and you will understand why it is such a beloved dish in Gujarati cuisine! 

Ingredients:

Arbi leaves: 5-6 pieces

Tamarind pulp: ¼ cup

Melted jaggery: ¼ cup

Green chilli, ginger and garlic paste: 1 tbsp

Asafoetida: 1 ½ tsp

Ajwain: 1 tsp

Salt: ½ tbsp

Turmeric powder: 1 tsp

Red chilli powder: ½ tbsp

Coriander powder: ½ tbsp

Baking soda: a pinch

Gram flour: 1 ½ cups

Sesame seeds: ½ tbsp + ½ tbsp

Garam masala: 1 tsp

Water: as required

Oil: 2 tbsp + 3 tbsp

Cumin seeds: ½ tbsp

Mustard seeds: ½ tbsp

Curry leaves: 8-10 leaves

Sugar: 1 tbsp

Instructions:

1. Preparing the arbi leaves

-Wash and clean the arbi leaves thoroughly. Wipe them dry with a cloth and cut off the excess stalks to keep the leaves flat.

2. Preparing the gram flour mixture

-In a bowl, add tamarind pulp, green chilli-ginger-garlic paste, hing, celery, salt, turmeric powder, red chilli powder, coriander powder, and baking soda.

-Make a thick paste by adding gram flour and enough water.

-Heat 2 tablespoons of oil in a pan and add it to the gram flour mixture. Mix everything well.

3. Layering the leaves

-Place an Arbi leaf on a flat surface. Apply a layer of gram flour mixture on the leaf.

-Place another leaf on top and repeat this process, making layers of 3-4 leaves.

4. Rolling the leaves

-Fold the edges of the layered leaves and roll them into a cylindrical shape. Seal the edges by applying the remaining gram flour paste.

5. Steaming the rolls

-Heat the steamer and steam the rolled arbi leaves for 10-12 minutes.

-Once done, remove the rolls from the steamer and allow them to cool. Slice the rolls and keep aside.

6. Shallow fry the slices

-Heat 3 tablespoons of oil in a pan and shallow fry the slices until they turn golden brown. Keep them aside.

-Shallow fry the sliced ​​Patra rolls till they turn golden brown.

7. Preparing the Tadka

-Heat some oil in another pan. Add cumin seeds, mustard seeds, sesame seeds, and curry leaves and let them crackle.

-Add some water, sugar, and salt and mix well.

8. Tossing the Patra

-Gently toss the fried Patra slices in the tadka mixture.

Your patra is ready to be served. Enjoy the delicious taste!

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