Farali Patra - Savoury and Steamed Colocasia leaves

Farali Patra, an authentic and pure Gujarati snack, which is available during fasting season in each and every Gujarati farsan shop and prepared in a household.

 Farali Patra is a delicious and tasty variation to popular snack Patra. Mildly spiced, sweet and tangy, scrumptious Farali Patra are so easy to prepare. Farali Patra can be deep fried too, but I am not very fond of fried patra, so I always steam and its tempered with cumin, sesame seeds and fresh curry leaves.

Generally Patra ( Savoury and Steamed Colocasia leaves ) are made using Gram flour, various spices and Tamarind paste, these farali patra I have made with Farali flour ( Flour you can eat during the Fast ) Peanuts, fresh coconut, yogurt and just few spices but in both recipes Colocasia leaves are the primary ingredients.

Note :- If farali flour is not available use Moriyo and Rajgiro flour. Moriyo flour known as samvat rice flour, samo flour or sama flour.

You will need :-

  • 4-6 fresh washed cleaned and pat dried Colocasia leaves ( Pattarvel na Paan - Arbi ke patte )
  • 1 cup farali flour 
  • 2 tbsp. rajgiro flour ( amaranth flour )
  • 3-4 tbsp, roasted peanuts
  • 3 tbsp. fresh grated coconut
  • 3 dry red chillies
  • 1 tbsp. ginger and green chilli paste
  • 3 tbsp. sugar
  • 1 tbsp. cumin seeds
  • 3/4 cup plain yogurt
  • 1 tsp. freshly ground black pepper
  • Rock salt ( sendha namak )
  • 2 tbsp. oil

You will need :- temper ( vaghar )
  • 2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1 tbsp. til sesame seeds
  • 4-6 fresh curry leaves
  • 2 tbsp. fresh coriander leaves 

Method :-
De vain the colocasia leaves and dry them once again with clean kitchen towel.
In a mixer jar add peanuts, coconut, both chillies and ginger, sugar, cumin seeds and yogurt.
make thin and fine paste.
Transfer this paste in a big bowl, add oil, both flours and black pepper powder.
Combine well and add very little water so you have spreadable mixture. ( Not runny but just spreadable )
Add salt and mix.
Click here for step by step pictures for how to prepare patra.
Place a colocasia leaf  back to front up on a flat work surface.(I've laid a cling film on work surface) Take a little paste and apply thinly all over leaf surface.
Place another leaf on top of first leaf. Apply the paste and place another leaf and make consecutively in this manner for 4-5 leaves, top layer being that with paste. Now roll over from the base to the tip of the leaf. 
Steam for an hour in a steamer or whatever way you steam.  after they have slightly cooled cut them in round shapes. 
Temper curry leaves cumin seeds and sesame seeds  in hot oil and add these Patra slices and sauté for 3-4 minutes. 
Garnish with coriander and shredded coconut. 
Enjoy as snack with cup of tea, chutney or as farsan with a farali meal. 

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