If you are bored of eating the same old *pakoras* and *namakparas* with your tea during the monsoon season, why not try something new, tangy, and crispy this time? We are talking about *Patra*, a traditional Gujarati snack—also known as *Farsan*—which is known as *Aloo Vadi* in the Maharashtrian style. Gujarati *Patra* is not only tangy and crispy but also features a delightful balance of mild sourness and sweetness that enhances its flavor.

**Gujarati Patra Recipe**
Gujarati *Patra* is made using colocasia leaves (*arbi ke patte*) and gram flour (*besan*). Let’s take a look at the special recipe:

**Ingredients for Patra**
10–12 colocasia leaves

1 tsp mustard seeds

2 tsp sesame seeds

1 pinch asafoetida (*hing*)

2–3 tbsp oil

**Ingredients for the Gram Flour (Besan) Mixture**
2–3 cups gram flour (*besan*)

1 tsp ginger-green chili paste

1/2 tsp turmeric powder

1 tsp red chili powder

3 tbsp tamarind water

3/4 cup grated jaggery

1/2 tsp asafoetida (*hing*)

Salt to taste

2 tsp finely chopped coriander (for garnish)

**Method**
To make Gujarati *Patra*, place a colocasia leaf on a large chopping board or a clean surface and remove its thick stem. Repeat this process to remove the stems from all the leaves.

Clean the leaves thoroughly and place them back on the chopping board. Ensure that the side of the leaf with the lighter color is facing upwards.

Wipe the leaves clean with a damp muslin cloth.

Now, prepare the gram flour batter. Add a little water to the gram flour, then mix in the ginger-green chili paste, turmeric powder, red chili powder, salt, and asafoetida.

Next, thoroughly mix in the tamarind water and grated jaggery. Apply the gram flour (besan) batter evenly over the leaves and stack them one on top of the other.

In this step, fold the leaves and roll them tightly from one end to the other.

Make sure to apply a little of the gram flour mixture at each fold while rolling.

Finally, seal the other end with a bit of the mixture and set the roll aside.

Steam these rolls for at least 20–25 minutes, then set them aside to cool.

Now, heat oil in a pan and splutter 1 teaspoon of mustard seeds; then, add asafoetida (hing) and sesame seeds.

Cut the *patra* into small pieces and fry them on both sides.

Your Gujarati *patra* is ready; garnish with coriander leaves and serve with tea.