👩‍🍳 Preparation

1. Prepare the Leaves

• Choose medium to large colocasia (arbi) leaves — tender, not fibrous.

• Wash them well and pat dry.

• Place the leaves with the smooth side facing down.

• Trim thick veins slightly with a knife or rolling pin to flatten.

2. Make the Besan Masala Paste

• In a bowl, combine gram flour, tamarind pulp, jaggery, green chilli and ginger paste, red chilli powder, turmeric, asafoetida, and salt.

• Add a little water gradually to form a thick, smooth, spreadable paste (not runny).

• Taste and adjust — the masala should be spicy, tangy, and slightly sweet, the signature Gujarati balance!

3. Layer and Roll

• Place one leaf on a clean surface (veins facing upward).

• Spread a thin, even layer of the masala paste over it.

• Place another leaf on top and repeat the process (3–4 leaves per roll).

• Fold the sides inward and roll tightly from the base upwards.

• Secure with thread if needed.

4. Steam the Rolls

• Place the rolls in a steamer and cook for 20–25 minutes, until firm and set.

• Remove and cool completely before slicing (cooling helps in clean cuts).

5. Slice and Temper

• Slice the steamed rolls into ½-inch thick rounds.

• Heat oil in a pan, add mustard seeds, sesame seeds, and curry leaves.

• Once they splutter, add the patra slices and shallow fry till golden and slightly crispy on both sides.

6. Garnish and Serve

• Sprinkle grated coconut and chopped coriander over the fried patra.

• Serve hot or at room temperature.

🍽️ Serving Suggestions

Serve Gujarati Patra as:

• A tea-time snack with green chutney.

• A side dish in a Gujarati thali.

• A tiffin snack — it tastes great even when cold!

💡 Pro Tips

✅ Use fresh, tender arbi leaves — older ones may cause itchiness.
✅ Always balance tamarind and jaggery — that’s the key to authentic Gujarati taste.
✅ Fry on medium heat to keep the outer layer crisp and inner part soft.
✅ Store leftovers in the fridge — reheat on a pan to bring back the crispness.

🌶️ Flavor Note

Gujarati Patra perfectly captures the Gujarati trifecta of sweet, spicy, and sour. The soft steamed layers and crunchy sesame topping make every bite a burst of texture and taste — a true culinary masterpiece from Gujarat’s farsan tradition.