Gujrati Patra.

Gujrati Patra.

Preparation time 30 minutes

Cooking time 45 minutes

Total time 1 and ½ hour

Servings 6 people

Type of recipe: Snacks or starter

Name of author: Asmi Kadam


  • 10 to 12 medium size colocasia leaves ( Aloo vadi chi paan / Arbi ke patte)
  • 1 Tablespoon Sesame seeds
  • 1 Teaspoon Carom seeds
  • ½ Cup chopped Coriander
  • ½ Tablespoon Red Chili powder
  • 1 Tablespoon Cumin Coriander Powder
  • 1 Tablespoon Garam Masala Powder
  • 1 Teaspoon Turmeric
  • 2 Cup gram flour ( Besan)
  • 1 Tablespoon Rice Flour
  • Salt
  • Oil
  • For The Masala Paste :
  • 1 inch Ginger
  • 6 to 7 Garlic cloves
  • 1/4th  cup Jaggery
  • 2 Tablespoon Tamarind
  • 2 to 3 Green Chilies
  • 1 or 2 Tablespoon Water for Grinding.
  • For Tadka:
  • 1 Tablespoon oil
  • 1 Teaspoon Mustard seeds
  • 1/3 Teaspoon Asafodieda
  • 6 to 7 Curry Leaves
  • 2 Sliced Green Chilies
  • 1 Teaspoon Sesame Seeds
  • For Garnishing: Chopped Coriander and Grated Coconut.


First wash colocasia leaves in running water. Clean the colocasia leaf on both the sides using dry clothes. Cut the stalk of the leaves and place it on the cutting board, slice the middle veins from the center. Taking care leaves cannot be break in between. Also remove the small and thick veins from the sides of the leaves. Keep all the leaves ready for applying the Besan mixture.

Now for making Masala paste, take mixture jar. Add ginger, garlic, jaggery, tamarind, broken chilies and water. Grind this in a fine paste.

Now take a mixing bowl, add gram flour, rice flour, red chili powder, turmeric, cumin coriander powder, garam masala powder, carom seeds, sesame seeds, chopped coriander and salt. Also transfer the grind paste into this mixture. Then add water. Mix all the ingredients. And make fine mixture. The mixture should not too runny. Keep it thick in consistency.

Now this mixture is ready for applying on colocasia leaves.

Sort out the leaves. The place the largest one leaf on the bottom then, keep smallest one over it.

Now place a colocasia leaves on a clean surface, the tip of the leaf facing towards you and light green sides facing upwards.

Now take some portion of besan mixture and spread it on the leaf evenly with the help of fingers. Place another colocasia leaf over it with the light green side facing upwards. Again spread some besan mixture evenly on the leaf. Like this, place more leaves. And spread the besan mixture evenly on the leaves. Once, finish off the 5 to 6 leaves after applying the besan mixture.

Now fold the leaves from upper and lower sides, then fold left and right sides. Also apply the besan mixture on the folded side.

Now hold the roll with both the hands and on each fold you must apply some besan mixture. This is how you can make tight roll.

Follow the same process to make another rolls also.

On the other hand heat the steamer, place this roll on the steamer plate. Steam this rolls for at least 30 minutes.

After 30 minutes open the steamer and allow to cool down for 10 minutes. Then, transfer those rolls into the plate. Cut the round pieces.

For making tadka, heat the pan on a medium flame. Pour some oil in pan. Once oil is heated, add mustard seeds and asafodieda. Once mustard seeds sputter, add curry leaves, green chilies and sesame seeds. Now add the pieces of vadi in the pan, fry the vadi from both sides. Switch off the flame.

Garnish with chopped coriander and grated coconut.

Serve hot with the meal or you can also enjoy this patra with tea time.

Thank you.

Have a wonderful day.                                

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