The Perfect Homegrown Patra
Patra is one of my all time favourite Gujarati dishes. My Baa (maternal grandmother) used to make them for breakfast when I was little using fresh colocasia leaves and her own spice mix. I was too little to really appreciate her or her patra which makes me so incredibly sad. However, I wasn’t so little that I don’t remember the wonderful smells in the kitchen and the taste of this lovingly prepared dish. Though as a child I would ladle over copious amounts of plain yoghurt to stop the stinging of chilli on my tongue.
I have used homegrown colocasia leaves in the recipe below as I was lucky enough to find a bulb in Burford Garden Centre earlier this year and successfully grow it in my allotment. You can find the leaves in most Asian grocers in packs of 10.
Gujarati Patra – Perfect for breakfast with a cup of chai
- 2 large colocasia leaves
- 1 cup chickpea flour
- 1.5 level tsp salt
- 1 tsp red chilli powder
- 2 tsp finely grated or minced ginger
- 2 tsp finely chopped green chillies
- 3 tbsp tamarind pulp
- 2 tbsp grated jaggery
- 2 tbsp vegetable oil for frying
- 4-5 curry leaves
- 1 tsp small black mustard seeds
- 2 tsp sesame seeds
- 1 heaped tbsp freshly grated coconut
- fresh coriander to garnish (optional)
To make them
- Clean both sides of the colocasia leaf using a wet cloth. Just wipe carefully down all the spines to remove any traces of dust or dirt.
- Carefully thin any thick spines being careful not to rip the leaves then set aside to dry.
- Mix the chickpea flour, salt, red chilli powder, ginger, green chillies, tamarind pulp and jaggery together with a little water to give you a smooth paste which is the consistency of peanut butter. Beat to ensure all the lumps of flour have been removed.
- Taste and adjust the seasoning to suit your palette. If it is too sour, add a little more jaggery, if too sweet add more tamarind.
- Lay both leaves out on a flat work surface and divide the paste between the two.
- Evenly coat each leaf with the paste and then roll the leaf up so you have a long cigar shape.
- Place each cigar into a steamer and steam for 10 minutes. It’s fine to cut the cigar in two if your steamer isn’t wide enough.
- Leave the cigars to cool completely otherwise you will not be able to cut them cleanly as the paste will be too moist.
- When cooled, slice them into rounds approx 1cm thick.
- Heat the oil in a wok on a medium flame. You can test if the oil is ready by adding a few mustard seeds. If they fizzle and pop then it’s ready.
- Add the curry leaves, mustard seeds and sesame seeds in quick succession. Be careful as they may spit at you.
- Carefully add the sliced steamed patra and stir fry gently until some of them start to brown and crisp on the edges. About 5 minutes.
- Stir through the coconut and if your are using it, add some freshly chopped coriander and mix well.
Serve hot with a side of plain yoghurt.
You can also buy tins of ready prepared patra in Asian grocers. If you prefer starting with those, here’s an easy recipe to prepare them.
Have you ever tried cooking with colocasia leaves? What do you use them for?