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 (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.
📖 Recipe
Farali Patra
Ingredients
- 6 fresh 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 4 to 5 leaves in total, with the final top layer being the paste.
- Roll tightly from the base to the tip of the 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.
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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Hayley Dhanecha says
I really like how this keeps the traditional Gujarati flavours but still feels light and wholesome, perfect for vrat days and flavour-packed. The layers of spice and texture in every slice make it feel so satisfying without being heavy.