How to Make Patara

Hello foodies! Welcome to Naiya's Kitchen!! ☺️

Taro, elephant ear, or colocasia—you may know it by one of these names, but for me, this plant is best known as the star ingredient in one of my favorite dishes: patra. This roll of steamed, spiced colocasia leaves, slathered with a tangy tamarind and jaggery paste, is a true taste of home. While the dish requires a little patience, the reward is a uniquely savory, sweet, and sour snack that’s absolutely worth the effort. Let's get rolling, shall we?

Basically Patra is a traditional Indian farsan - snack. It can be served as breakfast, snack or as side dish during full lunch or dinner. It is a steamed snack, so very low in fat and very testy. They are made from colocasia leaves. They are very rich in fiber, vitamin C, vitamin E, potassium, magnesium and folate. They are sweet, spicy and salty at the same time. In this home made recipe of Patra - colocasia leaves are stuffed with spicy besan mixture. Normally they are fried, but we are going to make it by steaming. Just steam it and temper it. Even it is very nice without tempering also. I think may be good choice for kid lunch box also.

And there you have it—a delicious, savory, and perfectly spiced batch of patra. Whether you've grown up eating this dish or are trying it for the very first time, I hope this recipe helps you appreciate the incredible flavors and textures of the humble colocasia leaf. It's more than just a snack; it's a testament to how simple ingredients can create something truly spectacular. Enjoy every bite, and do let me know how your patra turned out in the comments below!

Enjoy cooking!! 😋☺️

Preparation time - 25 to 30 minutes
Cooking time 30 to 40 minutes
Serves - 4 person

Ingredients to make Patra:

200 grams colocasia leaves

For besan mixture:

200 grams gram flour - besan

1 tea spoon ginger paste

1/2 tea spoon turmeric powder

Salt to taste

2 table spoon sugar

1/2 cup whisked curd

1 tea spoon lemon juice

1 tea spoon soda bi carb

2 table spoon lukewarm oil

For green paste:

1 cup chopped coriander

4 to 5 green chillies

For tempering:

2 table spoon oil

1 1/2 tea spoon mustard seeds

1 table spoon sesame seeds

1 tea spoon asafoetida

1 tea spoon dry fenugreek - methi powder

1/2 cup water

For garnishing:

Finely chopped coriander leaves

Grated fresh coconut
Lemon slice

Method to make Patra:

• Remove thick vein from colocasia leaves and wash them properly. Dry them on kitchen towel.

For green paste:

• Crush coriander and green chillies to smooth paste with little water.

For besan paste:

• In a big bowl mix all ingredients excluding soda bi carb and oil.
• Add green paste to it and mix well. Sprinkle soda bi carb over it and then pour lukewarm oil on it. 
• Whisk properly by hand or whisker. 

How to proceed:

• On a flat surface place a colocasia leaf with the tip facing towards you. Spread above mixture over it evenly with fingers. Place another leaf over it and again spread some mixture over it.
• Now fold both leaves from left and right hand side about 1". Spread some mixture over it. 
• Roll it tightly from down to up direction.
• Repeat the same for remaining leaves.
• Heat water in steamer and place the roll on it. Steam for 20 to 25 minutes or till cooked.
• Let them cool at room temperature. 
• When cool remove from steamer and cut in thin slices. 

For tempering:

• In a big pan heat oil and add mustard seeds. When they crackles add asafoetida, methi powder and sesame seeds. Now add water and sliced patras. Cook till water absorbs in patras.
• When ready transfer in serving plate and garnish with coriander leaves and fresh coconut.
• Serve hot and mouthwatering patras as snacks with tea or as side dish in lunch or dinner.