Farali Patra is the vrat friendly version of the authentic Gujarati patra. I've replaced the gram flour with farali flour.

These farali patra are mildly spiced, sweet and tangy thanks to the addition of peanuts, coconut and yogurt.

As with my original patra recipe, I steam these and then temper the pieces with cumin, sesame seeds and curry leaves. I'm not a huge fan of the deep-fried version.

I serve them in a thali along with kuttu puri, farali potatoes in peanut sauce, crispy sabudana vada and singhare atta halwa.

Note :- If farali flour is not available, you can use moraiyo and rajgira flour together.

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📖 Recipe

Farali Patra

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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.

Course Snacks

Cuisine Gujarati

Diet Hindu

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Author Hayley Dhanecha

Ingredients

6 colocasia leaves washed, cleaned, and pat dried (pattarvel na paan/arbi ke patte)
1 cup farali flour
2 tablespoons rajgira flour amaranth flour
4 tablespoons roasted peanuts crushed
3 tablespoons fresh grated coconut
3 dry red chillies
1 tablespoon ginger and green chilli paste
3 tablespoons sugar
1 tablespoon cumin seeds
¾ cup plain yogurt
1 teaspoon black pepper freshly ground
rock salt sendha namak to taste
2 tablespoons oil

For tempering

2 tablespoons oil
½ teaspoon cumin seeds
1 tablespoon sesame seeds
1 sprig fresh curry leaves
2 tablespoons fresh coriander leaves
1 tablespoon shredded coconut

Instructions

De-vein the colocasia leaves and wipe them again with a clean kitchen towel to ensure they are dry.
In a mixer jar, add peanuts, grated coconut, dry red chillies, ginger and green chilli paste, sugar, cumin seeds, and yogurt. Blend into a smooth, thin paste.
Transfer the paste into a large bowl. Add oil, farali flour, rajgira flour, and black pepper powder.
Mix well and add a little water to form a smooth, spreadable mixture. It should not be runny, just spreadable.
Add salt and mix again.
Place one colocasia leaf on a flat surface with the back side facing up. Spread a thin layer of the prepared mixture over the leaf.
Place another leaf on top and repeat the process, layering 3 leaves in total, with the final top layer being the paste.
Roll tightly from the base to the tip of the leaves. Repeat for the remaining 3 leaves.
Steam for about 20 minutes, until cooked through.
Allow it to cool slightly, then cut into round slices.
For tempering, heat oil in a pan and add cumin seeds, sesame seeds, and curry leaves.
Add the sliced patra and sauté for 3 to 4 minutes.
Garnish with fresh coriander leaves and shredded coconut before serving.

Notes

Follow my Gujarati patra recipe for step by step instructions.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Farali Patra (with farali flour)