Patra is a dish made of Arbi/Colocasia (taro root) leaves. Its a very popular snack of Gujarati and Maharashtrians. Patra are very healthy and low calorie dish. This is a savoury in which leaves are stuffed with besan(gram flour) made into rolls and steamed and tempered. I am really grateful to my MIL to teach me this dish. Its a very traditional gujarati recipe completely my MIL style. Its usually made during rainy season because leaves are easily available during rainy season. The taro root leaves are very rich in fibre and great for digestion. It looks a lengthy process but believe me it is easy to make patra. So lets proceed step by step.
Wash the taro root(arbi/colocasia) leaves and wipe it with a cloth. Cut the stem and the middle vein of the leaves. If there any other big veins remove them too. Be careful the leaf doesn't break.
In a bowl take besam(gram flour)
To the gram flour add all the masalas like turmeric powder, red chilli powder, salt, oil, sugar, lemon juice and garam masala.
Mix all the ingredients well. Slowly add water to it and make a fine thick paste with the help of spoon. Stir well so there are no lumps.
Apply the prepared besan paste on the leaf with the help of hand. Make sure you apply on each corner .
Now take another leaf and place on top of the above leaf we prepared but with the tip in opposite direction. And on that also apply the besan paste. Placing the leaf in opposite direction will help to make rolls easily. I have just stacked three leaves but you can stack up till ten leaves to make a roll. Start from the biggest leaf and last leaf has to be the smallest.
Now tightly roll the leaves and keep applying the besan paste.
The leaves are rolled. The difficult part is done now.
Place the rolls in a steamer. You can use a vessel with holes and place it above the vessel with boiling water like shown below. The roles should not be placed directly in water but should only be cooked in the steam.
Again apply the besan paste over the rolls and steam for 20-25 minutes or till it becomes firm.
After the rolls are cooked they will become firm and the raw besan paste will become thick.
Allow the rolls to cool and cut them into thin slices.
Our arbi leaves are steamed and cut. Now we have to do the tempering for which you need some greens and spices.
In a deep bottom pan heat oil and add mustard seeds. After they crackle add cumin seeds and sesame seeds, whole red chillies and bay leaf. Sauté everything for 2-3 minutes.
Now add curry leaves and finely cut ginger and green chillies and cook for another minute.
Now add the sliced arbi leaf roles and add sugar, salt, red chilli powder, garam masala, lemon juice and mix well.
Patras are ready.
Serve hot with Khajur Imli Chutney.
RECIPE OF PATRATaro root leaves stuffed with gram flour steamed and tempered in gujarati style.