The step by step recipe with photo and video instructions.
Patra – Pateria or Alu wadi made from Taro Leaves are stuffed rolled from colocasia leaves snack popular in Gujarati and Maharashtrian cuisine. If you can’t find Taro leaves and still interested in making this recipe, try with Kale leaves or any bigger size edible leaves. This recipe is very well crafted as I always say, most Gujarati recipes are nutritious. The two ingredients used in this recipe are green leaves high in iron and Besan (Chickpea Flour) high in protein and fiber. The key elements of this recipe are sweet and tangy flavor.
The taro root leaves are spread with a sweet, spicy and tangy besan or gram flour paste and stacked upon each other. they are then rolled and steamed. the steamed rolls are then tempered or fried. these stuffed rolls are served plain or with a green chutney. they make for a nice tea time snack as well.
Just one tip to share here is that always use non-itchy Taro Leaves. There are two varieties available for Taro leaves, itchiy and non-itchy. when making patra or aloo vadi always use fresh leaves which are not itchy. the itchiness is due to the presence of calcium oxalate crystals and can be pretty itchy to the hands and to the throat & tongue too. so before making the patra, just check for the itchiness. you can ask your vegetable vendor before buying them.
Would like to grow your own Taro leaves? Click here.
The plant can be grown in the ground or in large containers. They are grown outside year-round in subtropical and tropical areas. In temperate regions, they are planted out for the summer and dug up and stored over winter, dry and with ventilation to prevent fungal infection. They can be grown in almost any temperature zone as long as the summer is warm. Growth is best at temperatures between 20 to 30 °C (68 to 86 °F). The plants can be damaged if temperatures fall below 10 °C (50 °F) for more than a few days. You can also grow leaves from their roots if you can find.
Both the roots and leaves are used. In Gujarat it is very famous for a recipe called “Patra” made from the leaves of Aravi. In Eastern part of Uttar Pradesh it is known as aravi ka patta. It is also a very popular dish among the Hindu community in South Africa, there also it is prepared in the same way and known as patha. In Manipur, the leaves are used to make one of the type of a Meitei ethnic cuisine, locally known as utti (pronounce as ootti). The leaves are called paangkhoklaa by the Meiteis. And the edible corms are known as paan, often used to make curries along with fermented soy beans and also use to make eromba, a famous Meitei side dish. In Odisha the root is called saru. its is an important ingredient in dalma, a popular odia cuisine.
To make Patra, you will need
10 Patra (Taro leaves/Arbi Patta/Seppangkizhangu ilai)
For the Batter:
1.5 cups Besan (Chickpea flour)
1 big Lime/Lemon (or 1/2 cup tamarind extract or 1/2 tbsp tamarind paste), adjust to taste
3 Green Chilies
1″ fresh Ginger
½ tsp Turmeric powder
1 tsp Red Chili Powder, adjust to taste
1 tsp Coriander powder (Dhaniya powder/Malli thool)
1 tbsp Sugar (or jaggery/vellam), adjust to taste
1 tsp Salt, adjust to taste
1/4 tsp Baking Soda
1 tsp Oil
1/8 cup Water, as needed to prepare the batter
To prepare the Patra
Wash Taro leaves and cut the stem with removing the central vein and stalks etc..
Take a bowl and mix all the ingredients except the colacasia leaves.
Add some water and prepare a thick paste.
Now spread this paste on the colacasia leaves and roll the leaves.
Now steam the rolls in a steamer for 15-20 mins. Remove from fire and let it cool.
Then cut the rolls into small pieces.
Now add oil in a kadai and heat the oil and deep fry the pieces and serve with chutney.
Or you can temper if desired
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
a pinch of asafoetida (hing)
And finely garnish with
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)
Direction to finalize
Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the patra pieces, toss gently and cook on a medium flame for 1 minute.
Garnish with coconut and coriander and serve.
You may think it is too much work but believe me or not, it’s simple! Prepare the Taro leaves, make batter, spread and steam. Tempering, sautéing, and frying methods are totally optional. Instead of steaming prepared and cut taro leaves, you can directly fry them as well for the crunchiest texture.
- About 10 - Colacassia (arbi) leaves
- 1 cup about 100 gms - gram flour (besan)
- 1 tbsp - semolina (sooji)
- 1 tbsp - Green chilli paste
- 1 pinch - soda bicarb - optional
- 1/2 cup Yoghurt if desired or can be made without yogurt. With yogurt , Patra turns out soft or simply add 2-4 tbsp oil in batter.
- 2 tsp - oil
- 1/2 tsp - Turmeric powder
- salt to taste
- 1/2 tsp - Hing
- 2 lime-sized Tamarind balls , or simply use lemon juice
- 1/4 cup - grated Jaggery (gur)
- salt to taste
- 1 tbsp - dhania-jeera powder
- 1 tsp - Garam Masala powder
- chilli powder to taste
- 1 tbsp - oil
- 1 tsp - Mustard Seeds
- 2 tsp - Poppy Seeds (khus khus)
- 1/2 tsp - Asafoetida
- 1 tsp Garlic paste , garlic paste can be added in the batter or add later as per your preference
- few sprigs Coriander leaves (finely chopped)
- grated fresh coconut.
Wash and remove thick stems and veins from the arbi leaves and keep aside.
In a bowl, combine the besan, sooji, green chilli paste, soda bicarb, yoghurt, oil, turmeric powder, Red chili powder, Coriander cumin powder, salt, sugar and asafoetida, tamarind paste with a little water to make a paste.
Place one leaf on a flat board and apply the paste on the underside of the leaf.
Place another leaf over the first one and apply the paste again.
Fold both the sides up to the centre and roll the leaves tightly, starting from the bottom.
Make similar rolls with all the leaves, and arrange them on a greased sieve.
Steam cook on boiling water for about 15 mins. Remove the sieve from the vessel and grease the rolls with a little oil; let them cool.
Cut the patra roll into slices.
Heat the oil in a pan and add the mustard seeds. When they splutter, add the poppy seeds, asafoetida, and pour over the cut patra or saute patra.
Serve hot, garnished with the coriander leaves and grated coconut.