Deep
Deep Bhagwati's Recipes of Gujarat Patra
What it is
This packaged food item is a traditional Indian delicacy from the Gujarat region. It is made from colocasia (arbi) leaves, which are coated with a spiced gram flour batter. The coated leaves are then steamed, rolled, and sliced into discs. These discs are typically pan-fried or deep-fried to achieve a crispy texture. The flavor profile is a balance of savory, tangy, and slightly sweet notes, with a hint of spice.
How people cook with it
Patra is a versatile snack and side dish that can be enjoyed in various ways.
- As a fried snack
- As a side dish with meals
- As an appetizer
- In savory chaats
To prepare this patra, you can simply pan-fry the discs in a little oil until they are golden brown and crispy on both sides. Alternatively, for a crispier texture, they can be deep-fried. Some people enjoy them as they are, while others might add them to a savory yogurt-based dish or a chaat. They are often served warm. The steaming process during their initial preparation ensures they are tender inside, even when fried.
How it differs from similar foods
Unlike some other leaf-based snacks, patra uses colocasia leaves, which have a unique texture and a slightly earthy flavor. The gram flour batter provides a distinct savory coating that is characteristic of Gujarati cuisine. The combination of steaming and then frying gives it a dual texture of tender interior and crispy exterior.
Who it is for
Home cooks looking to prepare authentic Gujarati snacks and side dishes will find this product convenient.
How to keep the rest
Once opened, store any remaining patra in an airtight container in the refrigerator. It is best consumed within a few days to maintain its freshness and texture. Ensure the container is sealed to prevent it from drying out or absorbing other odors from the refrigerator.