If you have never made Patra at home, you missed a most delicious, nutritious snack. More than store-bought frozen Patra, homemade Patra is soft, fresh, flavorful, and most importantly, nutritious. You will be so proud of yourself, making a recipe with so many benefits at home. Colocasia leaves are still so fresh after cooking Patra. Yet they retain a great texture to hit the spot every time. When you make at home, you can customize according to your taste buds, with organic, non-organic ingredients. That’s a bonus. Many of us know Patra as a Gujarati dish. Did you know, it is equally common in Karnataka? Though the base recipe is same, ingredients are different in Gujarati and Karnataka versions. Some of you probably expected Karnataka version has coconut. Yes, you are right. Every South Indian loves coconut. We look for ways to add coconut to every dish. Karnataka version is a bit spicy too. Karnataka version called as Pathrode or Patra vada.
Patra is a vegan, vegetarian, gluten-free, nut-free and paleo. This version of Patra is not vegan, but it is easy to make it vegan. Just replace yogurt with fresh tamarind juice. Though Patra is well-known as an appetizer or snack, I love to have it as my dinner. It is such a light dinner. Easy on the tummy, easy on calories before going to sleep. For diabetic patients, for those who want to lose weight, Dietitians recommend low carb, low sugar dinner. Patra is perfect – low carb, better yet no carb and no sugars.
I m a food blogger from a country where almost every 100 km away, we see a different culture. From food, rituals, festivals, dressing, everything is different. This recipe is Gujarati version. I always make the Gujarati version, because is it easy and I have the ingredients in the recipe ready at home all the time.
Colocasia leaves are known as kesuvina ele in Kannada, arbi ke patte in hindi, chema dumpa aaku in Telugu. When buying leaves, buy young ones. Leaves up to 5″ wide are considered young. If you don’t see young ones, you can still use bigger leaves. You may have to remove the thick stalk in the middle of leaf for big leaves.
- Fresh, preferably young Colocasia leaves - 10.
- 2 tbsp + 4 tbsp healthy Oil as coconut oil
- ½ cup besan (Bengal gram flour). Available in Indian grocery stores and Amazon.
- ¼th cup yogurt (preferably sour). Vegans, replace with tamarind.
- 1-inch fresh tamarind ball. (For vegans or those who wants to avoid dairy)
- ¾th tsp pink Himalayan salt
- ½ - ¾th tsp chili powder depending on your spice level
- ½tsp - coriander powder. Don't worry if you don't have coriander powder. You can skip it. Adding it will add great flavor and kick.
- 1 tbsp - sesame seeds.
- If using tamarind, soak tamarind in little water. Do not add too much water. Once tamarind is soft, mix well with fingers in water and squeeze juice.
- Wash colocasia leaves on both sides. If leaves are big, cut the thick stem in the middle.
- In a bowl, add 2 tbsp oil and all remaining ingredients. Mix well.
- Slowly pour water, while mixing to make the batter. The consistency of the batter should be dilute enough to be spreadable, and thick enough to not drain when you spread on colocasia leaves. I make a slightly thick batter. Taste the batter, add if any ingredients need to be added.
- Take the biggest leaf. Take some batter, spread over the leaf evenly. Lay next size leaf on top of it. Spread batter over this. Repeat the process, stack up to 5-8 leaves. If leaves are young you can add more. Make sure you stack so many so that you can roll all of them together.
- Now roll the bunch of leaves till the end. Carefully cut the leaves stack to rounds.
- Add oil to griddle and heat to medium-low. Add Patra rounds to griddle. Sprinkle sesame seeds. Cook each side around 5-8 minutes. Keep watching them as cooking time depends on your griddle type and heat.
- Turn and cook till both sides are cooked. You shouldn't see any raw batter. The batter becomes solid when cooked and changes color to brown. Remove onto a plate.
- Serve hot.