Patra (dish)

Patra is a popular vegetarian dish originating from the Indian subcontinent. It is particularly prevalent in the Gujarat and Maharashtra regions of India, but is enjoyed in various forms across the country and beyond. The dish is made from the leaves of the Colocasia plant, also known as taro or elephant-ear, which are coated in a spiced gram flour batter, rolled, steamed, and then fried or sautéed.

Ingredients and Preparation

The primary ingredient in Patra is the leaf of the Colocasia plant. These large, heart-shaped leaves have a slightly bitter taste that is offset by the spiced gram flour batter. The batter is typically made from gram flour, tamarind paste, jaggery, and a variety of spices such as turmeric, chili powder, coriander, and asafoetida. Some variations of the dish may also include sesame seeds, mustard seeds, or coconut.

To prepare Patra, the Colocasia leaves are first cleaned and the thick veins are removed. The leaves are then coated in the spiced batter and rolled tightly, with the smaller leaves placed inside the larger ones to create a layered effect. The rolls are then steamed until cooked through, after which they can be sliced and either fried or sautéed until crispy.

Cultural Significance

Patra is a staple dish in many Gujarati and Maharashtrian households, and is often served as a side dish or snack. It is particularly popular during the monsoon season, when the Colocasia leaves are in abundance. The dish is also commonly served during festivals and special occasions, and is a popular choice for vegetarian and vegan diets due to its high protein content and absence of animal products.

In addition to its culinary uses, the Colocasia plant also has a number of medicinal properties. It is rich in vitamins and minerals, and is believed to aid digestion and boost immunity.

Variations

While the traditional Patra recipe is quite standard, there are many regional variations of the dish. In some parts of India, for example, the Colocasia leaves are replaced with spinach or cabbage leaves. In others, the gram flour batter is replaced with a rice flour batter. Some variations may also include additional ingredients such as yogurt, ginger, or garlic.

See Also

• Indian cuisine
• Gujarati cuisine
• Maharashtrian cuisine
• Vegetarian cuisine