Ras Paatra: A Traditional Gujarati Delight
Ras Paatra, also known as Patra, is a beloved traditional snack from Gujarat, particularly from the Kathiyawad region.
This dish showcases the culinary artistry of turning humble colocasia leaves (arbi k patte / अरबी के पत्ते) into a flavorful and visually appealing delicacy.
Passed down through generations, Ras Paatra is a dish that carries the essence of Gujarati culture and the warmth of home-cooked food.
A Taste of Kathiyawad in Every Bite
I remember my grandmother preparing Ras Paatra during special occasions or when we had guests over.
The entire process was like a ritual—selecting the freshest colocasia leaves, preparing the besan (gram flour) mixture with the perfect balance of spices, and then carefully rolling the leaves into tight spirals.
The aroma that filled the kitchen when the rolls were being steamed and later sautéed was simply irresistible.
To this day, the smell of Ras Paatra takes me back to those cozy afternoons in my grandmother’s kitchen, where every bite was filled with love and tradition.
Ras paatra recipe
Ingredients
For the Besan (Gram flour) mixture:
- 2 1/2 cup bengal gram flour बेसन
- 1/2 tsp turmeric powder हल्दी
- 1 tsp chilli powder लाल मीर्च
- 1/2 tsp asafoetida हिंग
- 3/4 cup grated jaggery गुड
- 3 tbsp tamarind pulp इमली पल्प
- salt to taste (नमक)
Other Ingredients:
- 10 medium sizedcolocasia leaves अरबी के पत्ते
- 2 tsp oil तेल
- 1 tsp mustard seeds राय
- 2 tsp sesame seeds तील
- a pinch of asafoetida हिंग
- 2 dry red chilli सुखी लाल मीर्च
For Garnishing:
- 2 tbsp chopped corriander धनीया
Instructions
For the besan mixture
- Combine all the ingredients in a bowl, add water (approx 1 cup) and mix thoroughly till the jaggery melts and the mixture becomes smooth. Keep aside.2 1/2 cup bengal gram flour, 1/2 tsp turmeric powder, 1 tsp chilli powder, 1/2 tsp asafoetida, 3/4 cup grated jaggery, 3 tbsp tamarind pulp, salt
How to proceed:
- Wash the colocasia leaves and dry using a kitchen towel.10 medium sizedcolocasia leaves
- Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
- Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
- Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
- Continue the procedure (step no. 3 and 4) for 3 more leaves.
- Fold the leaf around 1” from one side.
- Apply the besan mixture on it. Repeat the same with the other side.
- Fold the leaf around 1” from your side.
- Apply the besan paste on it with your fingers.
- Roll it up tightly, while applying besan mixture with each fold. Keep aside.
- Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 15 to 20 minutes or till it becomes firm.
- Keep it aside and let it cool for approximately 10 minuts.
- When cool, cut into 12 mm. (1/2”) thick slices. Keep aside.
- Heat the oil in a kadhai, add the mustard seeds and two red chillies.2 tsp oil, 1 tsp mustard seeds, 2 dry red chilli
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.2 tsp sesame seeds, a pinch of asafoetida
- Add the patra pieces, toss gently and sauté on a medium flame for a minute.
- Add little water to Khajur Imli ki chutney to make it thin and add this mixture to patra. (Cook only for 1 or 2 minutes after this stage.)
- Serve immediately garnished with coriander.2 tbsp chopped corriander
