Sunday, April 28, 2013


Patra is a very famous Gujrati snack made with colocasia leaves. They are stuffed with gram flour paste to which spices, salt and jaggery are added and then rolled and steamed. After cooling the roll it is sliced and tempered. I have seen some of my friends mixing other flours to the gram flour to make it more healthier.Today I have made it for the potluck party event, hosted by  Jagruti's Cooking Odyssey where we are supposed to make and taste a fellow participant's recipe...this is from Pradnya.'s Blog  - Pranuvi's World
Since we don't find some of the Indian ingredients in Brazil I have replaced them with the local ingredients and tried the patra and to my surprise the results were excellent.. the taste is as good as the original.

The leaf I have used is COUVE  - a Brazilian green which is wide like cococasia and it served the purpose well.
I have replaced the gram flour with CHICK-PEA FLOUR  and CORN FLOUR ( Makki ka ata )
Here is the recipe:

Arbi Leaves .... 3
Besan / Gram flour ....2 cups
Asafoetida ....  !/4 tsp
Ginger green chilli paste .. 1 tsp ( as per your taste)
Red chilli powder ........ 1/2 tsp
Coriander powder ....... 1/2 tsp
Cumin powder .......... 1/2 tsp
Grated jaggery .......... 1 &  1/2  to 2 tbsps
Tamarind pulp .......... 3 tbsps
Baking powder .........  1/4 tsp
Oil ....................... 1 tbsp
Salt ................... to tatse
Water ............. as much as required to make a thick batter

For Tempering:
Crushed sesame seeds ... 1 tbsp
Mustard seeds .............. 1 tsp
Asafoetida .............. a pinch
Oil .... as required

For Garnishing:
Dessicated coconut
Coriander leaves

1. Wash the leaves and wipe them with a kitchen towel. With a knofe remove the thick stems.

2. In a large bowl mix the ingredients mentioned in the ingredients list on top, to make a smooth and thick batter of spreading consistency.

3. Place the leaf reverse siide up and spread the batter evenly. Place another leaf on top of this and repeat the procedure. Usually 3 leaves are perfect for one roll.

4. Now roll the leaves carefully to make a thick roll.

5. Place it in a foil wrap and close the edges.

6. Put water in a steamer and place the roll to steam for 10 minutes, turning the side after 5  minutes. (If you don't have a steamer you can make use of a bigger pan by placing a wire mesh and the roll on top of it as shown in the picture)

7. Remove the steamed roll and let it cool. Cut it into slices.

8. In a flat-bottomed pan fry the tempering ingredients and toss the slices carefully.

9 . Place them on the serving platter and garnish with grated coconut and finely chopped coriander leaves.This snack has a unique taste of it's own and can even be served without any chutneys.

Recieved KAABIL-E-TAARIF AWARD in the potluck party event for this recipe, specially for being innovative in making it with Brazilian ingredients due to the non-availability of Indian groceries here.

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  1. Sounds so interesting bookmarked will try out

  2. Shobha, as I always said..You are our guru..what a innovative idea to make patra..if I was in yr place main to kabki haar maan leti :) Your indo-brazil patra looks so tempting and tasty !! Thank you and well done for participating in Potluck Party !!
    I've a surprise for you :))

    1. That's a sweet compliment Jagruti..Jugaad to karna padta hai .
      I have learnt these tricks ever since we moved abroad to Nigeria.. so many things were not available there

  3. Looks delicious, I make this with the really large spinach leaves it works in same way and tastes like patra.

  4. Soo tempting Shobha.. Have bookmarked it :-)

  5. Never had a chance to taste these patras,irresistible and droolworthy.

  6. irresistible looking patra and very well done too....

  7. Interesting and delicious snack.. Looks wonderful..

  8. Shobha the patra looks very yummy.Nice snack.

  9. Very new to me. Loved this delicious and mouthwatering patra. Will try soon.

    today's post:

    1. Oh you haven't tasted them ever Sanoli.. u must try then

  10. Very nice substitutions. Thanks for linking.


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