Patra Roll

Patra also called Arbi leaves, is very popular in East and West regions of India. This delicious snack is made with a tangy mix of gram flour and spices. Steamed & shallow fried Patra rolls taste awesome and are easy to make. Try this recipe, I am sure you will love it.patra-roll_4

Patra Rolls
Print Recipe
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Patra Rolls
Print Recipe
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Clean fresh patra( arbi leaves) with running water for 2-3 times. Keep aside.
  2. Ingredients for patra roll batter. In a mixing bowl, add all ingredients and mix very well. Slowly add water to make a thick batter( batter consistency should be thick not thin). Keep it aside for 5 mins.
  3. On a wooden board, take one patra leave, place it on board green side down and rough side up. Apply batter on top, evenly, now place other leaves in the same direction and apply the batter again. Follow this process for all the leaves.
  4. Fold two sides about one inch inside, apply some patra batter on folded portion. Roll the patra tightly. Apply batter at the end of the roll to ensure it sticks properly.
  5. In a steamer, add 3 cup water. Once it starts boiling, grease the steamer plate with some oil. Place the patra roll on it. Let it steam for 30 min on medium heat. To check if it is cooked or not, insert a toothpick, it should go smoothly inside the roll. Let it cool down. Cut the roll in to 1/2 inch thick slices.
  6. Shallow-fry it on both the sides on medium to low flames until the sides gets crispy. Place it on tissue paper to absorb the excess oil.
  7. Patra roll is ready to be served.
  8. Serve it as a snacks, enjoy with hot masala tea or serve with dal & rice.
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2 thoughts on “Patra Roll”

    1. I saw your link that looks great and tempering is a good idea. If you want to make it little crispy, then just shallow fry it. Please try and let me know how it tastes, generally goes very well with rice and dal. I will also try the tempering one.

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