How to make Patra - A recipe from Award winning - Gourmand Best in the world, Gujarati Cookbook,

August 6, 2023

Exploring the Art of Gujarati Patra: A Culinary Delight

In the diverse tapestry of Indian cuisine, each region contributes its unique flavors and traditions. Among these, the rich culinary heritage of Gujarat stands out, characterized by its intricate blend of spices, textures, and flavors. One such culinary masterpiece that captures the essence of Gujarat is the "Gujarati Patra," a delectable dish that tantalizes taste buds and carries the legacy of generations.

Origins and Cultural Significance: Gujarati Patra, also known as "Patra Roll" or "Alu Vadi," is not just a dish; it's a cherished tradition passed down through generations. Rooted in the Gujarati culture, this delicacy holds both gastronomic and cultural significance. Its preparation is an art that combines culinary prowess with a deep understanding of flavors.

Ingredients and Preparation: The heart of Gujarati Patra lies in its unique preparation. Thinly sliced colocasia leaves are coated with a flavorful paste made from besan (gram flour), tamarind pulp, jaggery, and an array of aromatic spices. The leaves are then rolled into a tight cylindrical shape and steamed to perfection. Once cooled and set, the rolls are sliced into rounds that showcase the vibrant green hue of the colocasia leaves contrasted with the golden besan filling.

Flavors and Textures: Gujarati Patra's charm lies in its contrasting textures and harmonious blend of flavors. The tender colocasia leaves provide a delicate yet slightly chewy exterior, while the besan filling offers a hearty, nutty richness. The amalgamation of sweet, tangy, and spicy notes creates a symphony of tastes that dance on the palate.

Serving and Accompaniments: Traditionally served as an appetizer or a snack, Gujarati Patra is often accompanied by a tangy chutney made from mint, coriander, and yogurt. The chutney's cooling effect complements the warmth of the rolls, enhancing the overall culinary experience.

Culinary Creativity: While the classic recipe of Gujarati Patra remains a timeless favorite, modern chefs and home cooks have also explored creative variations. Some incorporate additional ingredients like grated coconut, sesame seeds, or even minced paneer, elevating the dish's complexity and taste profile.

Beyond the Plate: Gujarati Patra goes beyond being just a delightful dish; it's a representation of Gujarati culture and tradition. Sharing a plate of Patra symbolizes togetherness and love, as families come together to enjoy the intricacies of taste and the warmth of companionship.

Patra, Pateera Recipe

Rated 5.0 stars by 1 users

Cuisine

Indian, Gujarati

Author:

Jayshri Ganda

Gujarati Patra stands as a testament to the artistry and heritage of Gujarat's culinary world.

With its visually appealing presentation, vibrant flavors, and cultural significance, it embodies the essence of tradition while embracing innovation.

Exploring the journey of Gujarati Patra is not just an exploration of taste, but an immersion into the rich tapestry of Indian culinary heritage.

This is a savoury steamed leaf roll recipe. Made from taro or colocasia leaves stuffed with flours and spices then steamed and / or fried. A great starter before a main meal

Excerpt From: Jayshri Ganda and Laxmi Ganda. “A little bit of this A little bit of that.”

Ingredients

1 1/2 cups pea flour or besan flour
3 heaped tablespoon wholemeal flour *
3 tablespoon margarine *
3 teaspoon brown sugar
1 teaspoon carom / ajwain seeds
1 cup warm water
3 tablespoon lemon juice
1/4 cup raw peanuts, crushed
3 tablespoon dessicated coconut
3 teaspoon fresh green chilli, minced
1 1/2 teaspoon fresh garlic, minced
1 1/2 teaspoon fresh ginger, minced
1 1/2 teaspoon salt
1 teaspoon turmeric powder
36 medium taro leaves,washed
*Use rice flour for Gluten Flour
*Use oil for Dairy Free

Directions

Method

In a medium bowl, rub together pea flour, wholemeal flour, margarine, brown sugar and carom seeds.
Add water and lemon juice, combine into a paste. Rest at room temperature for 10 minutes or overnight.
Add peanuts, coconut, chilli, garlic, ginger, salt, tumeric and combine.
Place leaf with the vein side facing upwards and remove vein using sharp knife.
Spread 1 tablespoon of paste onto 1 leaf spreading very thinly. Layer another leaf on top and re-peat with mixture for the next 5 leaves.
Fold both sides into the middle join of leaf, cover top of folds with another thin spread of paste. From the bottom, fold up 1-2 inches and continue until you reach the top
Place rolls in a steamer and cook for 25 - 30 minutes or until mixture is cooked through. Slice each roll into 6 pieces to serve

Recipe Note

TIP: Eat steamed or try this.

Slice rolls into 6 pieces, heat 1 tablespoon oil in shallow frypan on medium heat, add 2 teaspoon of black mustard seeds for 30 seconds or until popping, add 2 teaspoons of seasame seeds. Add patera pieces and toss gently for 1 minute before serving”

Excerpt From: Jayshri Ganda and Laxmi Ganda. “A little bit of this A little bit of that.”