• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Snacks

    Patra recipe | Paatra recipe

    September 30, 2015 by Raks Anand 10 Comments / Jump to Recipe

    Patra (paatra) is a snack made with colacasia leaves (arbi/ taro leaves) along with spiced besan mixture and tossed in tempering to give extra flavour. Sesame seeds, hing and grated coconut add on the flavours to the dish.

    patra aloo vadi
    Patra - Aloo vadi
    Jump to:
    • Step by step photos
    • Recipe card

    I always used to stare at the arbi leaves when ever I see it in Mustafa. I know they make a snack with it, but never knew any other details about it.

    Had a wish to try it out and don’t even know the name. Few month back, a reader(Anshi Kaushik) sent pictures of this one and I was so happy, asked her what it is called and how it is made.

    She was sweet enough to share the recipe. I also referred khana Khazana videos for more details about the recipe.

    As I already had a wish to try this one, I totally enjoyed making this snack and Aj too loved to watch me making this.

    He helped me in picturing step by step pictures as he watched. He liked the taste too and have asked me to make it again.

    I am also eagerly waiting to try again as I like to make this as well as eat this.

    The process involving spreading the besan mixture is my favourite part as it was similar applying sunnambu in vetrilai (lime over betel leaves).

    I have seen, few times done it for my grandma during my childhood and only this is in mega size 😃.

    patra recipe
    Patra recipe

    As it was my first time, only mistake I did was overcooking it. So the colour turned bit darker.

    But it did not look as dark as it is looking in the pictures as you could see in few of the step by step pictures, it was better.

    Due to lighting and camera settings it looked more darker in the pictures. I will try to update when I make next time.

    Step by step photos

    1. Mix besan, Red chilli powder, Turmeric, Cumin seeds powder, Coriander seeds powder, Garam masala powder, Green chilli ginger paste, Tamarind paste ,Cooking soda, Salt, Jaggery with little water in a bowl to a thick batter.
    1-mix

    2. Remove the stalk of the leaf and remove the excess thick vein in the middle of back of the leaf too. This will ensure the leaf gets cooked evenly and makes rolling easy later.

    2-cut

    3. Keep the leave spread over a clean counter top, with the back of the leaf up. Spread the mixed batter evenly and as a thin coating to cover the back of the leaf as shown in the picture.

    3-spread

    4. Now put another leaf over it upside down. Spread the batter same way.

    4-spread

    5. Fold the sides from all four sides to make a rectangle/ square.

    5-fold

    6. Roll it tightly as shown in the picture.

    6-roll

    7. Transfer to a steamer and steam it for 15- 20 minutes or until a knife inserted comes out clean. Here’s where I over cooked as I forgot to check in between, so keep an eye after 15 mins.

    7-steam

    8. Let it cool once done and cut it into thick discs.

    8-cut

    9. Heat a pan with oil, splutter mustard, sesame seeds and add asafoetida in low flame. Add the cooked, cut leaves and toss gently. Do not over do.

    patra temper

    10. Let it simmer for 5 mins, turning in between so that both sides gets a nice crispiness. Garnish with grated coconut and coriander leaves (Optional)

    patra ready

    Serve with spicy green chutney and it's a winner!

    patra recipe
    How to make patra

    Check out my kothimbir vadi recipe.

    Recipe card

    patra aloo vadi
    Print Pin
    No ratings yet

    Patra recipe

    Paatra (patra) is a snack made with colacasia leaves (arbi / seppankizhangu/ taro leaves) along with spiced besan mixture and tossed to give extra flavour.
    Course Snack
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings 3 people
    Cup measurements

    Ingredients

    • 4 Arbi leaves Colocasia leaves
    • 1 cup Besan Gram flour
    • 2 teaspoon Red chilli powder
    • ¼ teaspoon Turmeric
    • ¼ teaspoon Cumin seeds powder
    • 1 & ½ teaspoon Coriander seeds powder
    • ¾ teaspoon Garam masala powder
    • 1 teaspoon Green chilli ginger paste
    • ½ teaspoon Tamarind paste
    • 1 pinch Cooking soda
    • Salt
    • 2 teaspoon Jaggery
    • 3 tablespoon Grated coconut
    • Coriander leaves to garnish

    To temper

    • 3 tablespoon Oil
    • 1 teaspoon Mustard
    • 1 tablespoon Sesame seeds
    • ¼ teaspoon Asafoetida
    Prevent your screen from going dark

    Instructions

    • Mix besan, Red chilli powder, Turmeric, Cumin seeds powder, Coriander seeds powder, Garam masala powder, Green chilli ginger paste, Tamarind paste ,Cooking soda, Salt, Jaggery with little water in a bowl to a thick batter.
    • Remove the stalk of the leaf and remove the excess thick vein in the middle of back of the leaf too. This will ensure the leaf gets cooked evenly and makes rolling easy later.
    • Keep the leave spread over a clean counter top, with the back of the leaf up. Spread the mixed batter evenly and as a thin coating to cover the back of the leaf as shown in the picture.
    • Now put another leaf over it upside down. Spread the batter same way.
    • Fold the sides from all four sides to make a rectangle/ square.
    • Roll it tightly as shown in the picture.
    • Transfer to a steamer and steam it for 15- 20 minutes or until a knife inserted comes out clean. Here’s where I over cooked as I forgot to check in between, so keep an eye after 15 mins.
    • Let it cool once done and cut it into thick discs.
    • Heat a pan with oil, splutter mustard, sesame seeds and add asafoetida in low flame. Add the cooked, cut leaves and toss gently. Do not over do.
    • Let it simmer for 5 mins, turning in between so that both sides gets a nice crispiness. Garnish with grated coconut and coriander leaves (Optional)

    Video

    Notes

    • Make sure the batter is not runny, just thick enough to coat the leaves.
    • You can cover the rolled leaves with batter and steam too.
    • Skip the last step and just toss the paatras to coat the tadka items without waiting to get crisp.
    • Make sure you add enough salt, spice to the batter, otherwise it will be very bland.
    • Instead tamarind paste, you can add lemon juice too.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Other Instant snacks

    • steamed methi muthiya
      Methi Muthiya Recipe
    • gur makhane recipe
      Gur makhana recipe
    • maddur vada
      Maddur Vada Recipe | Crispy & Crunchy ✅
    • Honey chilli potato
      Honey Chilli Potato Recipe

    Reader Interactions

    Comments

    1. jeyashri suresh

      September 30, 2015 at 8:19 am

      That's one of my fav snack. Though i haven't tried it personally but tasted many times at janani's house. Beautifully made.

      Reply
    2. Kaveri Venkatesh

      September 30, 2015 at 9:43 am

      One of my favourites...love it

      Reply
    3. sonia

      September 30, 2015 at 10:06 am

      yummmy...u made it simple

      Reply
    4. Nivedhanams Sowmya

      September 30, 2015 at 11:39 am

      wow that is super delicious and the step wise clicks are very helpful!!

      Reply
    5. Traditionally Modern Food

      September 30, 2015 at 7:40 pm

      This s new to me.. Anything cooked in leaf give s a special tatse..looks delicious

      Reply
    6. Veena Theagarajan

      September 30, 2015 at 11:36 pm

      totally new to me... must try

      Reply
    7. Baburaj Lk

      October 01, 2015 at 3:41 am

      can we take any colocasia leaves or any particular one?

      Reply
    8. Prakash Iyer

      October 01, 2015 at 12:30 pm

      What if we don't have colocasia leaves

      Reply
    9. Raks anand

      October 02, 2015 at 12:20 am

      Fresh and good leaves is fine. I hope you mean young or mature leaves... anything will work, but fresh ones gives best taste.

      Reply
    10. Anusha

      October 10, 2015 at 9:30 am

      Hi Rak's happy to see this recipe done by you,here in mauritius we don't steam it we blanch it in boiling water,but your idea of steaming is better.after blanching we put it in curry sauce and it's yummy.we even call it veg fish curry

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • eggless-donut-recipe
    • medhu vadai
    • ABC-juice
    • sakkarai pongal recipe

    Ram Navami Recipes

    • cucumber kosambari recipe
    • carrot kosambari
    • panakam recipe

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen