Soy-Free Patra

Discover the vibrant flavors of Soy-Free Patra, a classic Indian snack that’s been thoughtfully reimagined for those avoiding soy. This recipe highlights tender colocasia leaves coated in a spiced chickpea flour (besan) batter sweetened with jaggery and tangy tamarind, then steamed to perfection and pan-fried for a golden, crispy finish. The combination of aromatic mustard seeds, nutty sesame seeds, and optional garnishes like fresh coriander and grated coconut adds irresistible texture and flavor. Perfect as an appetizer or tea-time delicacy, this healthy, vegan-friendly recipe is gluten-free and packed with wholesome ingredients. Whether you're indulging in nostalgia or exploring something new, Soy-Free Patra is a scrumptious treat that’s guaranteed to impress!

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 12 large leaves Colocasia leaves
• 2 cups Chickpea flour (besan)
• 2 tablespoons Tamarind paste
• 2 tablespoons Jaggery, grated
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1.5 cups Water
• 2 tablespoons Sesame seeds
• 1 teaspoon Mustard seeds
• 3 tablespoons Oil
• 2 tablespoons Grated coconut, for garnish (optional)
• 2 tablespoons Chopped coriander leaves, for garnish (optional)

Directions

Step 1

Wash the colocasia leaves thoroughly. Pat them dry and remove the thick veins using a sharp knife, being careful not to tear the leaves.

Step 2

In a large mixing bowl, combine chickpea flour, tamarind paste, jaggery, lemon juice, salt, turmeric powder, red chili powder, and garam masala.

Step 3

Gradually add water to the mixture, stirring continuously, to form a smooth, thick paste.

Step 4

Place a colocasia leaf on a flat surface with the glossy side facing down. Spread a thin, even layer of the prepared paste over the leaf.

Step 5

Place another leaf on top, apply paste on it, and repeat the process for two more leaves, layering with paste in between.

Step 6

Carefully roll the stacked leaves tightly from one end to the other, like a Swiss roll. Secure the roll with cotton thread to prevent it from unraveling.

Step 7

Repeat the process for the remaining leaves and paste to make additional rolls.

Step 8

Place the rolls in a steamer and steam for about 20-25 minutes until firm and cooked through. Insert a skewer or toothpick to check if it comes out clean.

Step 9

Once cooled, slice the steamed rolls into 1/2 inch thick rounds.

Step 10

Heat oil in a pan. Add mustard seeds and let them splutter. Add sesame seeds and allow them to sizzle.

Step 11

Gently place the sliced patra in the pan and sauté on medium heat until they turn golden brown on both sides.

Step 12

Remove from heat and serve warm, garnished with grated coconut and chopped coriander, if desired.

Nutrition Facts

Serving size	(1388.8g)

Amount per serving	% Daily Value*
Calories	1968.9

Total Fat 80.3g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2633.6mg	0%
Total Carbohydrate 243.4g	0%
Dietary Fiber 59.5g	0%
Total Sugars 72.6g
Protein 80.3g	0%

Vitamin D 0IU	0%
Calcium 869.3mg	0%
Iron 32.9mg	0%
Potassium 6602.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 15.9%

Carbs: 48.3%