Patra – (A Gujarati snack made from Colocasia /Arbi /Taro leaves)


Arbi/Taro /Colocasia leaves are heart-shaped, bright to deep green leaves that can span over a foot in diameter. Colocasia leaves are found across the world & have a global culinary presence. They offer a substantial amount of Vitamin A & C and are  better source of protein than the plant’s roots (ARBI).

Arbi patra (made with steaming colocasia leaves layered with gram flour batter ) is an ideal tea time snack popular mainly in Gujarat (India)

For nutritional information on colocasia leaves please refer


Colocasia leaves 10 (preferably small size)

Gram flour 250 gms

Red chilli powder 2 tablespoon

Asafoetida a pinch

Turmeric powder 1/4 tsp

Cumin seeds/jeera 1 tsp

Mustard seeds/Rai 1 tsp

Sesame seeds 1 tablespoon

Khus khus/Poppy seeds 1 tablespoon

Green chillies 2 (chopped)

Garam masala 1/4 tsp

Dry mango/Amchur powder 1 tablespoon

Aniseed/saunf powder 1 tablespoon

Sugar 1 teaspoon

Water as required

Oil 2-3 tablespoon

Salt to taste


Wash arbi leaves thoroughly in running water. Cut the mib rib of the leaves (only if thick) with knife carefully without tearing the leaf. Keep aside.

Take gram flour in a bowl. Add salt(to taste) and a tablespoon of red chilli powder to it. Now add water to make the consistency of pancake batter.

Place a leaf over a flat surface (upside down). Apply batter over the leaf with the help of hand or spatula as shown in the picture.

Step 1

Step 2

Place another arbi leaf over this leaf and apply the batter again. Repeat the procedure for five leaves.(five leaves makes one wrap)

Step 3

Step 4

Roll the leaves as shown in the picture.

Step 5

Again apply batter over the fold and continue to roll.

Step 6

Step 7

Now steam the patra wraps for 10-15 minutes in a steamer or dhokla pot.(If you are using large size leaves then cut the wraps from middle into two pieces so as to fit it in steamer plate.)

Step 8 (steamed patra)

When done, transfer the patras in a plate and allow them to cool. Cut the patras into 1 inch broad pieces. Keep aside.

Heat oil in a non stick pan. Add cumin and mustard seeds. Allow it to splutter. Now add chopped green chillies. Cook for a minute. Add patra pieces and the remaining ingredients. Mix gently and cook for 2-3 minutes.

Serve hot with tamarind chutney/tomato ketchup.

P.S. If you dont have a steamer then you can alternatively steam Patras using the following method. Heat water in a large size pan. Place a plate on the pan so that it fits in the mouth of the pan. (Care should be taken that the plate doesn’t touch the water). Cover the plate with another plate and place a weight over it so that the steam doesn’t get released. Steam for about 10-15 minutes.

The colocasia leaves should not be eaten raw & must be cooked properly otherwise it may have a tingling sensation on your tongue and throat.

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