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Patra – Steamed Colocasia Leaf Rolls

Patra, also called Alu Vadi, is a traditional Gujarati snack made by smearing spiced gram flour paste on colocasia (taro) leaves, rolling them, steaming, and then tempering. With its sweet, tangy, and spicy flavors, Patra is a signature Gujarati farsan.

🥗 Health Benefits

  • ✅ Rich in iron, calcium, and fiber.
  • ✅ Low in fat and calories.
  • ✅ Great as a healthy evening snack.

Patra – Steamed Colocasia Leaf Rolls

Patra, also called Alu Vadi, is a traditional Gujarati snack made by smearing spiced gram flour paste on colocasia (taro) leaves, rolling them, steaming, and then tempering. With its sweet, tangy, and spicy flavors, Patra is a signature Gujarati farsan.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Snack
Cuisine: Gujrati food
Ingredients Method Notes

Ingredients
  

Ingredients
  • 10 large colocasia arbi/alu leaves
  • 1 cup besan gram flour
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp tamarind paste
  • 1 tbsp jaggery
  • Salt to taste
  • Water as needed for batter
For Tempering:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • Pinch of hing
  • Fresh coriander + grated coconut for garnish

Method
 

Cooking Instructions
  1. Wash and pat dry colocasia leaves.
  2. Make a thick batter with besan, tamarind, jaggery, and spices.
  3. Spread batter on each leaf, stack 3–4 leaves, and roll tightly.
  4. Steam rolls for 20–25 mins. Cool and slice into rounds.
  5. Heat oil, add mustard, sesame, hing. Toss steamed slices. Garnish with coriander & coconut.

Notes

🍽️ Serving Suggestions
  • Serve hot as farsan/snack with tea.
  • Can be eaten with chutney or ketchup.
 
❓ FAQs
Q: Can I bake Patra instead of steaming?
A: Yes, but steaming gives a softer texture.
Q: Why does Patra taste sweet and tangy?
A: Gujarati recipes traditionally balance jaggery and tamarind.
Q: Can Patra be stored?
A: Yes, steamed Patra stays fresh for 2–3 days refrigerated.