Soy-Free Patra
Discover the vibrant flavors of traditional Gujarati cuisine with this Soy-Free Patra recipe—a delicious twist on the classic snack that’s perfect for everyone, including those avoiding soy. Tender colocasia leaves are layered with a spiced chickpea flour paste featuring tangy tamarind, sweet jaggery, and aromatic garam masala, then rolled into perfection and steamed to retain their natural goodness. Thinly sliced and sautéed until golden, these savory rolls are finished with fragrant sesame and mustard seeds for a delightful crunch. Garnish with fresh coconut and coriander for a final touch of freshness. Whether served as an appetizer, tea-time snack, or party dish, this soy-free patra boasts a beautiful balance of flavors and textures that will leave your taste buds craving more!
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Recipe Information
Ingredients
- 12 large leaves Colocasia leaves
- 2 cups Chickpea flour (besan)
- 2 tablespoons Tamarind paste
- 2 tablespoons Jaggery, grated
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1.5 cups Water
- 2 tablespoons Sesame seeds
- 1 teaspoon Mustard seeds
- 3 tablespoons Oil
- 2 tablespoons Grated coconut, for garnish (optional)
- 2 tablespoons Chopped coriander leaves, for garnish (optional)
Instructions
Wash the colocasia leaves thoroughly. Pat them dry and remove the thick veins using a sharp knife, being careful not to tear the leaves.
In a large mixing bowl, combine chickpea flour, tamarind paste, jaggery, lemon juice, salt, turmeric powder, red chili powder, and garam masala.
Gradually add water to the mixture, stirring continuously, to form a smooth, thick paste.
Place a colocasia leaf on a flat surface with the glossy side facing down. Spread a thin, even layer of the prepared paste over the leaf.
Place another leaf on top, apply paste on it, and repeat the process for two more leaves, layering with paste in between.
Carefully roll the stacked leaves tightly from one end to the other, like a Swiss roll. Secure the roll with cotton thread to prevent it from unraveling.
Repeat the process for the remaining leaves and paste to make additional rolls.
Place the rolls in a steamer and steam for about 20-25 minutes until firm and cooked through. Insert a skewer or toothpick to check if it comes out clean.
Once cooled, slice the steamed rolls into 1/2 inch thick rounds.
Heat oil in a pan. Add mustard seeds and let them splutter. Add sesame seeds and allow them to sizzle.
Gently place the sliced patra in the pan and sauté on medium heat until they turn golden brown on both sides.
Remove from heat and serve warm, garnished with grated coconut and chopped coriander, if desired.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 72.6 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 869 mg | 67% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 6603 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
