How to make Patra -

Patra or colacassia leaf multilayered with spices and steamed.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia Leaves, Gram Flour

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Patra checkout Patra, Patra, Patra - SK Khazana, Patra . You can also find more Snacks and Starters recipes like Samosa Rolls Salmon Wellington Sago Murukku Shawarma


Patra Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Patra Recipe

  • Colocassia Leaves 10

  • Gram Flour 2 1/2 cups

  • Green chillies chopped 2-3

  • Ginger chopped 1 inch piece

  • Onions chopped 2 medium

  • Coconut dessicated 2 tablespoons

  • Sesame seeds (til) 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Salt to taste

  • Soda bicarbonate a pinch

  • Asafoetida a pinch

  • Jaggery (gur) 50 grams

  • Tamarind pulp 1 teaspoon

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon


Step 1

Clean wash and trim the arbi leaves. In a clean bowl take besan and add salt, red chilli powder, turmeric powder, green chillies, onion, sesame seeds, desiccated coconut, soda bi carbonate, asafoetida, tamarind pulp and jaggery.

Step 2

Add a little water to form a thick batter. Take a leaf, spread the batter on top, keep another leaf over it and spread some more batter over it.

Step 3

Roll the leaves tightly and tie with twine. Steam for 20-25 minutes or till done.

Step 4

Remove and let it cool down. Cut them into slices.

Step 5

Heat oil in a pan. Add whole mustard seeds, asafoetida and a little sesame seeds.

Step 6

When it starts to crackle pour this tempering on steamed patra slices.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.