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Butternut Squash leaves patra served in a cream bowl

Squash Leaves Patra / Pumpkin Patra / Stuffed Squash Leaves roll

Squash leaves patra is a vegan snack or an appetizer made using tender squash leaves, stuffed with a spicy, sweet filling made using gram flour and a few spices.
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Course: Appetizer, Sides, Snacks
Cuisine: Gujarati, Indian, Maharashtrian
Keyword: Garden Harvest Recipes, Vegan, Vegetables
Servings: 4 Logs
Author: Renu Agrawal-Dongre

Ingredients

  • 16 Medium size Squash leaves patra
  • 1 Cup gram flour - Besan
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon Sesame seeds
  • Salt to taste
  • 1 tablespoon ginger-garlic paste or freshly grated ginger and garlic.
  • Water as required

To soak in warm water

  • 1 inch Tamarind pulp
  • 1 tablespoon Jaggery - Can be replaced with sugar
  • ¼ cup lukewarm water

Instructions

Soaking the ingredients

  • In a bowl add in the water, jaggery and Tamarind.
    1 tablespoon Jaggery, ¼ cup lukewarm water, 1 inch Tamarind pulp
  • Let this soak for 20-30 minutes.
  • After a while the tamarind would be soft and jaggery would be dissolved.
  • Extract the pulp by passing it through a strainer. Discard the seeds or any skin of tamarind.

Preparing the Batter

  • Sieve the gram flour in a bowl.
    1 Cup gram flour - Besan
    Gram Flour or Besan in a seive.
  • In a bowl add in the gram flour, turmeric powder, red chili powder, salt, sesame seeds, ginger garlic paste.
    1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon Sesame seeds, Salt to taste, 1 tablespoon ginger-garlic paste or freshly grated ginger and garlic.
    Adding of spices in gram flour.
  • To this add in the soaked tamarind and jaggery paste.
  • Mix everything and make a smooth and a thick batter. Add little by little water , we do not want a thin or a runny batter. A thick batter helps in coating the leaves and making a tight log.
    The mixed batter for Patrodo.

Preparing the leaves

  • Rinse the leaves thoroughly to get rid of any impurities.
    16 Medium size Squash leaves patra
    Fresh Butternut Squash Leaves arranged on a table.
  • Pat it dry.
    The back side of Butternut Squash Leaves.
  • Using a sharp knife carefully cut off the stems.
    The hard stem of the leaf has been cut off.
  • If the main stem is thick, run a knife across to remove it. Do this very slowly or else you would tear the leaf.
    Squash Leaves ready to be flattened.
  • On a clean kitchen working area, or on a board, roll the leaf with a rolling pin.
    Flattening the leaves with the rolling pin.
  • This will even out the leaf and any hard stems or veins bulging out will flatten.
    Flattened Squash Leaves.
  • Divide the leaves in the order of big to small and make 3-4 groups/batches.
    The leaves are divided into 4 batches and arranged on a table.

Filling/Stuffing the leaves

  • Now on the rough side of the leaf, apply the gram flour mixture. Do this with your finger tips.
    Batter applied to first squash leaves.
  • Apply it all over.
  • Then place another leaf on this leaf but upside down. See the pic below.
    Second squash leaf kept upside down.
  • Pro-Tip, Press the leaf on top of it. This helps in sticking the leaf firmly and making a proper log.
  • Again apply the gram flour mixture all over.
    Second squash leaf kept upside down and batter applied.
  • Do this for all the remaining leaves in the group.
  • Then from both sides fold it and apply some batter.
    Starting sealing of the log from opposite ends.
  • Now start rolling the leaves from bottom slowly to form a tight log.
    Starting sealing of the log from one end, rolling off to reach the other.
  • While rolling press, so that it removes any excess air in between.
  • When you reach the end, apply some batter at the end and seal it.
    Closing or Sealing of the roll log for Patra, at the end.
  • Keep this in a grease steamer plate, with the sealed edge down. This helps in the log not opening up.
    Closing or Sealing of the roll log for Patra .
  • Patra Vadi Roll Prepared and a close up pic of it is seen in hand.
  • The inside look of the the log or roll for vadi.
  • One can even use a clean thread and tie the logs. The thread can be removed after the logs have been steamed.

Steaming the Patra

  • Arrange the patra logs in a greased steamer tray.
    Patra Logs ready to be steamed arranged in a steamer.
  • Fill the steamer with water and let the water boil.
    Water as required
  • Once boiled, add the steamer tray as per your vessel settings.
  • Steam this in a steamer for 20 minutes.
  • Remove it and let it cool a bit before enjoying it as a steamed snack.
    Steamed Patra Rolls or logs in a steamer.
  • Using a sharp kniefe cut into slices and serve.
    Cutting of the Patrode into slices.
  • The Cut Logs for Patra Vadi.

Shallow Frying the Patra

  • If you are shallow frying, let it cool completely.
  • Cut into slices and shallow fry or deep fry as required.
  • For Shallow Frying, warm the oil in a heavy bottom pan or griddle.
  • Once hot, shallow fry them on medium.
    Shallow frying of Patrode.
  • Keep on turning the patra in between to get fried on both the sides.
    Shallow Frying the Patra in a cast iron pan.
  • Do not let the oil too be too hot, or else it will burn the patra.

Video

Notes

  • Standard US Size cups and spoons are used.
  • Measurements are a rough guide. One can increase or decrease the spice level based on preference.
  • The batter quantity may be more or less depending on the size of the leaves too. If you have leftover batter, you can simply mix it with any greens and make some delicious Maharashtrian Kothimbir Vadi 
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.