Name: Patra (Spiced, Stir-Fried Colocasia Rolls)
Yield: Serves 2–4
Cuisine: Indian
Ingredients: 2–4 tsp finely chopped green chillies; 3 tbsp tamarind paste; 2 tbsp grated jaggery; 2 tbsp sunflower or rapeseed oil; 150 g gram flour; 1½ tsp salt; 1 tsp chilli powder; 2 tsp finely grated ginger; 2 large colocasia leaves; 50 g fresh coriander, finely chopped; 2 tbsp grated coconut; 4–5 curry leaves; 2 tsp sesame seeds; 1 tsp black mustard seeds

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Biting Biting

By Urvashi Roe

Published 2022

About

Patra is one of my all-time favourite Gujarati dishes. My Baa used to make them for breakfast when I was little using fresh colocasia leaves that visiting relatives would bring over from Tanzania or India. I was too little to really appreciate her or her patra, which makes me so incredibly sad. However, I wasn’t so little that I don’t remember the wonderful smells in the kitchen and the taste of this lovingly prepared dish – though as a child I would ladle over copious amounts