Patra, also known as Alu/Aloo Wadi, is a popular traditional snack enjoyed across the regions of Gujarat, Madhya Pradesh and Maharashtra. Made with fresh Colocasia leaves layered with a flavorful besan mixture, Patra has a delicious combination of spicy, tangy and slightly sweet flavors. The leaves are coated with a seasoned chickpea flour mixture, rolled, steamed until cooked, sliced into rounds and then pan roasted until golden brown and crisp.

In Gujarat, Patra is a much loved part of traditional Gujarati cuisine and is commonly served as a snack or as a side dish with a meal. In Maharashtra, it is popularly known as Alu/Aloo Wadi and is enjoyed in a very similar way. Different families and regions have their own variations, but the basic preparation of layering Colocasia leaves with a spiced besan mixture, steaming and then roasting remains the same.

Patra is especially popular during the monsoon and warmer months, when fresh Colocasia leaves are readily available. Tender, medium sized leaves are best for this recipe because they are easier to flatten, layer and roll. The combination of tamarind and jaggery gives the besan mixture its signature sweet and tangy flavor, while the green masala, spices and sesame seeds add plenty of flavor to every bite.

The steamed Patra rolls can also be prepared ahead of time and refrigerated. When ready to serve, simply slice them and roast with a flavorful tempering until golden and crisp. They make a delicious evening snack, breakfast or side dish and taste wonderful served with chutney.

Ingredients

For Tamarind Jaggery Mixture

• ¼ cup Tamarind
• ¼ cup Jaggery
• ½ cup Hot Water

For Green Masala

• 1 tsp Whole Cumin Seeds
• 1 tsp Whole Coriander Seeds
• 1 inch Ginger
• 4 to 5 Garlic Cloves
• 2 to 3 Green Chilies

For Besan Mixture

• 1 ½ cups Chickpea Flour or Besan
• 2 tbsp Rice Flour
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Cumin Coriander Powder
• ½ tsp Garam Masala
• ¼ tsp Hing
• ½ tsp Carom Seeds
• 1 tbsp Sesame Seeds
• ¼ tsp Baking Soda
• Salt To Taste
• 2 tbsp Hot Oil
• Water As Required

Other Ingredients

• 8 to 10 Colocasia/Arbi/Taro Leaves
• Oil For Greasing

For Tempering

• 2-3 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Sesame Seeds
• ¼ tsp Hing
• 8 to 10 Curry Leaves

For Garnishing

• Chopped Fresh Coriander
• Fresh Grated Coconut

Method

Prepare Tamarind Jaggery Mixture

1. Add Tamarind and Jaggery to a bowl and pour Hot Water over them.
2. Let them soak for about 30 minutes, or until the Tamarind becomes soft.
3. Once softened, crush the Tamarind and Jaggery well with your hands.
4. Strain the mixture through a fine mesh strainer to remove the seeds and fibers.
5. Keep the prepared Tamarind Jaggery mixture aside.

Prepare Green Masala

1. Add Whole Cumin Seeds, Whole Coriander Seeds, Ginger, Garlic and Green Chilies to a blender or spice grinder.
2. Grind everything together to make a coarse paste. Do not make it completely smooth.
3. Keep the Green Masala aside.

Prepare Besan Mixture

1. In a large mixing bowl, add Chickpea Flour, Rice Flour, Turmeric Powder, Red Chili Powder, Cumin Coriander Powder, Garam Masala, Hing, Carom Seeds, Sesame Seeds, Baking Soda and Salt.
2. Add the prepared Tamarind Jaggery Mixture and Green Masala.
3. Add Hot Oil and mix everything well.
4. Gradually add Water as required and mix to make a thick but easily spreadable batter.
5. Make sure the batter is not too thin. It should be thick enough to stay on the colocasia leaves while spreading.

Prepare Colocasia Leaves

1. Wash the Colocasia Leaves thoroughly and pat them completely dry.
2. Turn each leaf over and carefully remove or flatten the thick veins on the back using a knife.
3. Gently flatten the leaves using a rolling pin, being careful not to tear them.
4. Keep the prepared leaves aside.

Layer And Roll

1. Place one Colocasia Leaf upside down, with the veined side facing upward.
2. Spread a thin, even layer of the prepared Besan Mixture over the entire surface using a spatula or your fingers.
3. Place another Colocasia Leaf upside down over the first leaf, positioning it in the opposite direction.
4. Spread another thin layer of Besan Mixture over the second leaf.
5. Repeat the same process with 1 to 2 more leaves, spreading a thin layer of Besan Mixture between each layer.
6. Fold both sides of the layered leaves toward the center.
7. Starting from the top, tightly roll the layered leaves downward to create a firm cylindrical roll.
8. Repeat the same process with the remaining leaves and Besan Mixture.

Steam The Rolls

1. Bring water to a boil in a steamer.
2. Grease a steaming pan with Oil.
3. Place the prepared rolls in the pan, leaving some space between each roll.
4. Place the steaming pan inside the steamer, cover and steam for about 15 to 20 minutes.
5. Check the rolls by inserting a toothpick into the center. If the toothpick comes out clean, the rolls are cooked.
6. Carefully remove the steaming pan from the steamer and let the rolls cool completely.
7. Once cooled, cut the rolls into small round slices.

Temper And Roast

1. Heat Oil in a wide pan over low to medium heat.
2. Add Mustard Seeds and let them splutter.
3. Add Sesame Seeds, Hing and Curry Leaves and let the tempering splutter.
4. Arrange the sliced Patra in the pan.
5. Cook on low to medium heat until the bottom turns golden brown and crisp.
6. Carefully flip each piece and roast the other side until golden brown and crisp.
7. Remove from the pan and garnish with Chopped Fresh Coriander and Fresh Grated Coconut.

Serve warm with your favorite chutney and enjoy Patra as a snack, breakfast or delicious side dish with a meal.

Tips For Perfect Patra

• Choose fresh, tender, dark veined and medium sized Colocasia Leaves. Very thick or mature leaves can be harder to roll and may have a stronger flavor.
• Wash the leaves well and make sure they are completely dry before applying the Besan Mixture.
• Flattening the thick veins on the back of the leaves makes them much easier to layer and roll.
• Keep the Besan Mixture thick but easily spreadable. A batter that is too thin will not stay properly on the leaves.
• Always spread a thin and even layer of Besan Mixture. Too much mixture between the layers can make the rolls difficult to cook.
• Place each leaf in the opposite direction from the previous one to create an even roll.
• Roll the leaves tightly so the layers stay together while steaming and slicing.
• Leave some space between the rolls while steaming so the steam can circulate properly.
• Always allow the steamed rolls to cool before slicing. This helps you get clean and neat slices.
• Use a sharp knife to cut the rolls into rounds without pressing down too hard.
• Roast the sliced Patra on low to medium heat so they become golden brown and crisp without burning.
• You can prepare the steamed rolls ahead of time and refrigerate them. Slice and roast them just before serving.
• Adjust the Green Chilies and Red Chili Powder according to your preferred spice level.
• Fresh Grated Coconut and Chopped Fresh Coriander make a perfect garnish and add freshness to the finished Patra.

Patra | Alu Wadi | Aloo Wadi | Gujarati Patra

Patra, also known as Alu/Aloo Wadi, is a popular traditional snack enjoyed across the regions of Gujarat, Madhya Pradesh and Maharashtra. Made with fresh Colocasia leaves layered with a flavorful besan mixture, Patra has a delicious combination of spicy, tangy and slightly sweet flavors. The leaves are coated with a seasoned chickpea flour mixture, rolled, steamed until cooked, sliced into rounds and then pan roasted until golden brown and crisp.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Servings: 6

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: Gujarati, Indian, Maharashtrian

Calories: 220

Ingredients Method

Ingredients

  

For Tamarind Jaggery Mixture

• ¼ cup Tamarind
• ¼ cup Jaggery
• ½ cup Hot Water

For Green Masala

• 1 tsp Whole Cumin Seeds
• 1 tsp Whole Coriander Seeds
• 1 inch Ginger
• 4 to 5 Garlic Cloves
• 2 to 3 Green Chilies

For Besan Mixture

• 1 ½ cups Chickpea Flour or Besan
• 2 tbsp Rice Flour
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Cumin Coriander Powder
• ½ tsp Garam Masala
• ¼ tsp Hing
• ½ tsp Carom Seeds
• 1 tbsp Sesame Seeds
• ¼ tsp Baking Soda
• Salt To Taste
• 2 tbsp Hot Oil
• Water As Required

Other Ingredients

• 8 to 10 Colocasia/Arbi/Taro Leaves
• Oil For Greasing

For Tempering

• 2-3 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Sesame Seeds
• ¼ tsp Hing
• 8 to 10 Curry Leaves

For Garnishing

• Chopped Fresh Coriander
• Fresh Grated Coconut

Method

 

Prepare Tamarind Jaggery Mixture

1. Add Tamarind and Jaggery to a bowl and pour Hot Water over them.
2. Let them soak for about 30 minutes, or until the Tamarind becomes soft.
3. Once softened, crush the Tamarind and Jaggery well with your hands.
4. Strain the mixture through a fine mesh strainer to remove the seeds and fibers.
5. Keep the prepared Tamarind Jaggery mixture aside.

Prepare Green Masala

1. Add Whole Cumin Seeds, Whole Coriander Seeds, Ginger, Garlic and Green Chilies to a blender or spice grinder.
2. Grind everything together to make a coarse paste. Do not make it completely smooth.
3. Keep the Green Masala aside.

Prepare Besan Mixture

1. In a large mixing bowl, add Chickpea Flour, Rice Flour, Turmeric Powder, Red Chili Powder, Cumin Coriander Powder, Garam Masala, Hing, Carom Seeds, Sesame Seeds, Baking Soda and Salt.
2. Add the prepared Tamarind Jaggery Mixture and Green Masala.
3. Add Hot Oil and mix everything well.
4. Gradually add Water as required and mix to make a thick but easily spreadable batter.
5. Make sure the batter is not too thin. It should be thick enough to stay on the colocasia leaves while spreading.

Prepare Colocasia Leaves

1. Wash the Colocasia Leaves thoroughly and pat them completely dry.
2. Turn each leaf over and carefully remove or flatten the thick veins on the back using a knife.
3. Gently flatten the leaves using a rolling pin, being careful not to tear them.
4. Keep the prepared leaves aside.

Layer And Roll

1. Place one Colocasia Leaf upside down, with the veined side facing upward.
2. Spread a thin, even layer of the prepared Besan Mixture over the entire surface using a spatula or your fingers.
3. Place another Colocasia Leaf upside down over the first leaf, positioning it in the opposite direction.
4. Spread another thin layer of Besan Mixture over the second leaf.
5. Repeat the same process with 1 to 2 more leaves, spreading a thin layer of Besan Mixture between each layer.
6. Fold both sides of the layered leaves toward the center.
7. Starting from the top, tightly roll the layered leaves downward to create a firm cylindrical roll.
8. Repeat the same process with the remaining leaves and Besan Mixture.

Steam The Rolls

1. Bring water to a boil in a steamer.
2. Grease a steaming pan with Oil.
3. Place the prepared rolls in the pan, leaving some space between each roll.
4. Place the steaming pan inside the steamer, cover and steam for about 15 to 20 minutes.
5. Check the rolls by inserting a toothpick into the center. If the toothpick comes out clean, the rolls are cooked.
6. Carefully remove the steaming pan from the steamer and let the rolls cool completely.
7. Once cooled, cut the rolls into small round slices.

Temper And Roast

1. Heat Oil in a wide pan over low to medium heat.
2. Add Mustard Seeds and let them splutter.
3. Add Sesame Seeds, Hing and Curry Leaves and let the tempering splutter.
4. Arrange the sliced Patra in the pan.
5. Cook on low to medium heat until the bottom turns golden brown and crisp.
6. Carefully flip each piece and roast the other side until golden brown and crisp.
7. Remove from the pan and garnish with Chopped Fresh Coriander and Fresh Grated Coconut.
8. Serve warm with your favorite chutney and enjoy Patra as a snack, breakfast or delicious side dish with a meal.

Tips For Perfect Patra

1. Choose fresh, tender, dark veined and medium sized Colocasia Leaves. Very thick or mature leaves can be harder to roll and may have a stronger flavor.
2. Wash the leaves well and make sure they are completely dry before applying the Besan Mixture.
3. Flattening the thick veins on the back of the leaves makes them much easier to layer and roll.
4. Keep the Besan Mixture thick but easily spreadable. A batter that is too thin will not stay properly on the leaves.
5. Always spread a thin and even layer of Besan Mixture. Too much mixture between the layers can make the rolls difficult to cook.
6. Place each leaf in the opposite direction from the previous one to create an even roll.
7. Roll the leaves tightly so the layers stay together while steaming and slicing.
8. Leave some space between the rolls while steaming so the steam can circulate properly.
9. Always allow the steamed rolls to cool before slicing. This helps you get clean and neat slices.
10. Use a sharp knife to cut the rolls into rounds without pressing down too hard.
11. Roast the sliced Patra on low to medium heat so they become golden brown and crisp without burning.
12. You can prepare the steamed rolls ahead of time and refrigerate them. Slice and roast them just before serving.
13. Adjust the Green Chilies and Red Chili Powder according to your preferred spice level.
14. Fresh Grated Coconut and Chopped Fresh Coriander make a perfect garnish and add freshness to the finished Patra.