Gujarati patra recipes

Patra

Patra

Patra is a authentic Gujarati dish, made from Colocasia leaves, the leaves of Arbi. Patra tastes delicious, being sweet, spicy and tangy
Rasiya Patra

Rasiya Patra

Rasiya Patra (રસીયા પાત્રા) is a special Ahmedabad variant of the popular dish Alu-vadi or Patra. Generally, Alu-vadi or Patra is either deep fried or shallow fried

Gujarati Rasoi, Jamavar, Leela Palace

The puris and the dhoklas were great, but the Patra, a leaf with gram flour steamed and served with Fenugreek seeds was a wonderful start
Patra

Patra

Many of us know Patra as a Gujarati dish. Though the base recipe is same, ingredients are different in Gujarati and Karnataka versions
Fajeto | Gujarati Mango Kadhi

Fajeto | Gujarati Mango Kadhi

Neither is this one of the famous dishes like the dhoklas, theplas or patras from Gujarati kitchens that have made their way into commercial kitchens the world over
Padma Pabda Fish Curry

Padma Pabda Fish Curry

Gujarati. Parsi cuisine has two specialities, one is Patra in which the fish cooked in a thick strong masala steamed in a banana leaf packet and the other is Pomfret cooked in a dark vinegar sauce
Gujarat -- Mini Thali

Gujarat -- Mini Thali

Mini Gujarati Thali. Handvo, Muthia, Patra, Undhiyu, Khandvi, Dhokla, Kachori so on and so on. Gujaratis travel with bags full of snacks wherever they go and most of them are probably homemade
how to clean & maintain cast iron / skillet pan | 5 ways to handle dosa tawa

how to clean & maintain cast iron / skillet pan | 5 ways to handle dosa tawa

cast iron tawa is called ‘kabbinada tawa patra’ in kannada, ‘kaccha loha tawa’ in hindi, ‘lokhanda tavyavara takuna’ in mrathi, ‘loha tawa padela’ in gujarati, ‘inumu tava natincaru’ in telugu, ‘irumpu tawa natittar’ in tamil and ‘irump tava ittu’ in malayalam
Alu Vadi

Alu Vadi

The tempering that I have done towards the end, is typically used by the Gujarati community while making Patra