paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras |

by Tarla Dalal

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paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with 28 amazing images.

patra it is sweet, spicy and salty—all at the same time. paatra’s are also called Gujarati parta. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture making a great Gujarati patra farsan. Ingredients of parta are simple, made from colocasia leaves(arbi ke patte), besan, jaggery, green chilli paste and Indian spices.

Depending on the size of the leaves, you get normal paatras or mini paatras. Although paatras taste best when deep-fried, you can also steam or shallow-fry them. When making paatras, remember the two key secrets to success: roll them tightly, and never forget the tempering! Our recipe is one of steamed patras.

Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it.

Notes on Gujarati patra farsan. 1. Add grated jaggery (gur). Also, you can make use of sugar but the authentic recipe of patra always makes use of gur. 2. Pour approx. 1 cup of water. We need a thick paste like consistency so add water accordingly. 3. Combine all the ingredients together and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside. At this stage, check the taste of the batter. The batter should have a good balance of sourness, sweetness, and spiciness. Adjust the flavours accordingly by adding more ingredients. 4. While buying the colocasia leaves, ensure they have a black stem. 5. Place the leaves with vein side facing upwards and slice in the center to remove the thick side veins using a sharp knife. Make sure you don’t end up tearing the leaf. 6. Clean the colocassia leaf on both sides using a wet muslin cloth. Do not scrub the arbi leaves too hard or else they will tear. 7. The base of the Patra must be the largest leaf. So before you start rolling, sort the leaves according to their size, in descending order. 8. Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Spread gently to cover the entire leaf in a thin layer. 9. Remove and keep aside to cool completely Arvi leaves (taro leaves) have itchy property because of its calcium oxalic content. That’s why it is important to cook/steam them really well before consuming. You can make these rolls a day prior and fry or temper them just before serving.

You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering.

Learn to make paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with step by step photos below.

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Paatra ( Gujarati Recipe) recipe - How to make Paatra ( Gujarati Recipe)

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Preparation Time: 15 mins Cooking Time: 27 mins Total Time: 42 mins 4Makes 4 servings
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Ingredients

For Paatra
12 medium sizes colocasia leaves (arbi ke patte)
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For The Besan Mixture
2 1/2 cups besan (bengal gram flour)
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp asafoetida (hing)
3/4 cup grated jaggery (gur)
3 tbsp tamarind (imli) water
salt to taste

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)

Method

For the besan mixture

Combine all the ingredients together in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.

How to proceed to make paatra

To make paatra recipe, place a colocassia leaf with the vein side facing upwards on a clean dry surface and remove the vein using a sharp knife.
Clean the colocassia leaf on both the sides using a wet muslin cloth.
Repeat steps 1 and 2 to destem and clean 11 more colocassia leaves.
Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
Spread a little beasn mixture evenly on the colocassia leaf using your fingers.
Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.
Repeat steps 4 to 6 for 2 more leaves.
Fold the leaves around 2” from both sides.
Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.
Repeat steps 4 to 9 to make 2 more rolls.
Place all the 3 rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.
When cool, cut each roll into 12 mm. (½”) thick slices and keep aside.
Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the paatras pieces, toss gently and cook on a medium flame for 1 minute.
Garnish the paatras with coconut and coriander and serve.

Handy tip

Always use black steamed colocasia leaves for making paatras.

Paatra ( Gujarati Recipe) recipe with step by step photos

For the besan mixture for patra

For preparing the besan mixture of paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | take a deep bowl and add besan.
Add ginger-green chilli paste. Make the in large quantity and store them in the refrigerator to have them handy.
Add turmeric powder.
Add chilli powder.
Add asafoetida (hing).

Add grated jaggery (gur). Also, you can make use of sugar but the authentic recipe of patra always makes use of gur.
Add tamarind water. Refer this recipe to learn how to make.
Add salt to taste.
Pour approx. 1 cup of water. We need a thick paste like consistency so add water accordingly.
Combine all the ingredients together and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside. At this stage, check the taste of the batter. The batter should have a good balance of sourness, sweetness, and spiciness. Adjust the flavours accordingly by adding more ingredients.

How to make paatra

To prepare the paatra recipe | Gujarati paatra | Maharashtrian alu vadi | place a colocasia leaf with the vein side facing upwards on a clean dry surface. While buying the colocasia leaves, ensure they have a black stem.
Remove the thick stalk with the help of scissors or sharp knife.
Place the leaves with vein side facing upwards and slice in the center to remove the thick side veins using a sharp knife. Make sure you don’t end up tearing the leaf.
Clean the colocassia leaf on both sides using a wet muslin cloth. Do not scrub the arbi leaves too hard or else they will tear.
Repeat steps 1 to 4 to destem & clean 11 more colocassia leaves.

Place a colocasia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you. The base of the Patra must be the largest leaf. So before you start rolling, sort the leaves according to their size, in descending order.
Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Spread gently to cover the entire leaf in a thin layer.
Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Press it lightly to smoothen the layer.
Again spread a little besan mixture evenly over the colocassia leaf. You can make 2 or 3 layers depending upon the thickness of the roll you like.
Repeat steps 6 to 8 for 2 more leaves.

Fold the leaves around 2” from both sides.
Roll it up tightly from one end to the other end while applying a little besan mixture in each fold.
Finally secure the other end using a little besan mixture and keep aside.
Repeat steps 6 to 14 to make 2 more paatra rolls.

For steaming the paatra

To steam the paatra | Gujarati parta | Gujarati patra farsan | steamed patras | heat water in a steamer.

Place all the 3 rolls in a steamer.
Cook for 20 to 25 minutes or till they becomes firm.
Remove and keep aside to cool completely Arvi leaves (taro leaves) have itchy property because of its calcium oxalic content. That’s why it is important to cook/steam them really well before consuming. You can make these rolls a day prior and fry or temper them just before serving.
When cool, cut each roll into 12 mm. (½”) thick slices and keep the alu vadi aside.

For tempering the paatra

To temper the paatra | Gujarati paatra | Maharashtrian alu vadi | heat the oil in a deep non-stick pan. Alternatively, you can also shallow fry or deep-fry the patra.

Once the oil is moderately hot, add mustard seeds.
When the seeds crackle, add the sesame seeds.
Add asafoetida and sauté on a medium flame for a few seconds.
Add the paatra pieces.
Toss gently and cook on a medium flame for 1 to 2 minutes. Our aluvadi is finally ready!

Garnish the paatra | Gujarati parta | Gujarati patra farsan | steamed patras | with coconut.
Also, sprinkle some coriander over the paatra | Gujarati paatra | Maharashtrian alu vadi.
Serve the Gujarati paatra hot. Corn Kachori, Rava and Vegetable Dhokla, Farali Pattice are some other popular Gujarati farsan recipes that you might like!
As a variation, you can also deep fry the alu vadi until lightgolden brown and crispy.

Frequently Asked Questions

Q. Tips say only use black steamed colocassia leaves to make Patra, does it mean the taro leaves which are sold at the store is not the same variety and not safe to use to make Patra? Or it will be fine to use taro leaves but result might differ?Taro leaves have lot of variants one which is safe to consume, and one which is not. Do select the one which is safe to consume and try the recipe.