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Some recipes don't come from cookbooks — they come from grandmothers' hands, afternoon kitchens in Surat, and four decades of never taking a shortcut. Patra is one of them.

What is Patra?

Patra, also known as Alu Vadi in Maharashtra or Pathrode in Karnataka, is a beloved Gujarati snack made by spreading a spiced gram flour batter onto colocasia (arbi) leaves, rolling them tightly, and then steaming or frying the rolls until they're perfectly set. The result is a spiral of soft, layered bites bursting with the earthy depth of the leaves, the tang of tamarind, and the warmth of jaggery and spices.

At Maharana Foods, Patra has been one of our most loved products since the very beginning. Our Premium Patra and Sidha Patra are made in small batches — the way they always were — because we believe the moment you scale shortcuts into a recipe, you lose the soul of it.

Maharana Foods Sidha Patra — freshly prepared — Maharana Foods Sidha Patra — made fresh in small batches in our Bardoli facility.

The Ingredients That Make It Special

Good Patra starts with the right leaves. We use fresh, mature colocasia leaves — not too young, or the batter won't grip; not too old, or the itch factor multiplies. Every batch starts with a careful selection. Here's what goes into a classic Maharana-style Patra batter:

Colocasia (Arbi) Leaves

Besan (Gram Flour)

Tamarind Pulp

Jaggery (Gur)

Sesame Seeds

Mustard Seeds

Turmeric Powder

Red Chilli Powder

Coriander-Cumin Powder

Asafoetida (Hing)

Fresh Coriander Leaves

Salt & Lemon Juice

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Maharana Tip The balance of tamarind and jaggery is everything. Too much tamarind and the bitterness of the leaf fights back. Too much jaggery and you lose the signature tang. Our ratio has been the same for over 40 years — and we're not sharing it.

How Patra is Made — Step by Step

The process of making Patra is meditative. There's a reason it's considered a labour of love in most Gujarati households — and why most families only make it during festivals or special occasions. Here's how it's done:

Prepare the leaves. Wash and thoroughly dry the colocasia leaves. Trim the central stem carefully so the leaf lies flat but stays intact. Pat completely dry — moisture is the enemy of a clean roll.

Make the batter. Mix besan with tamarind pulp, jaggery, all the spices, and enough water to form a thick, spreadable paste. It should coat the back of a spoon but not drip off. Taste and balance the sweet-sour-spicy notes.

Layer and spread. Place the largest leaf face-down. Spread an even, thin layer of batter right to the edges. Place a smaller leaf on top, spread again. Repeat with 3–4 leaves. The layering creates those beautiful spirals when sliced.

Roll tightly. Fold the sides in first, then roll the leaf stack away from you into a firm, compact log. Press as you go — any air gaps will cause the roll to fall apart during steaming.

Steam. Place the rolls in a steamer for 15–20 minutes until firm to the touch. A toothpick inserted in the centre should come out clean. Allow to cool completely before slicing — this is non-negotiable.

Temper and serve. Slice into 1-inch rounds. Heat oil, splutter mustard seeds and sesame, add the patra slices and toss gently until golden and slightly crisp. Garnish with fresh coriander and grated coconut. Serve immediately.

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"We've never once changed our Patra recipe — because if it isn't broken, it would be a crime to fix it."

— Maharana Foods, Bardoli. Est. 1983

Why Maharana Patra Tastes Different

Most commercially made Patra cuts corners somewhere — pre-dried leaves, batter made with water instead of fresh tamarind, or coatings that mask the leaf's natural flavour. We've never done any of that.

Our facility in Bardoli, Gujarat has been operating since 1983 — over 43 years in the same place, with the same commitment to small-batch production. We don't manufacture hundreds of units and warehouse them. We make Patra in batches small enough that the person packaging it can tell if something isn't right, because they've been doing this long enough to know.

The Small-Batch Difference

Large-scale food manufacturing optimizes for shelf life, uniformity, and cost. We optimize for taste. Small batches mean fresher ingredients, faster turnover, and no compromises on moisture balance — the single biggest factor in great Patra. It's why we dispatch within 24–72 hours of packing, and why customers who grew up eating Patra in Gujarat often tell us ours tastes like the version their grandmother made.

What's in Our Premium Patra vs. Sidha Patra?

Our Sidha Patra stays true to the most traditional preparation — plain steamed rolls with a classic tempering. Our Premium Patra uses a slightly richer batter with a fuller dry fruit and coconut finish, making it a step up for gifting or special occasions. Both use the same leaf quality and the same core recipe. The difference is in the finish, not the foundation.

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Serving Suggestion Patra pairs beautifully with a cup of masala chai in the evening. For a light meal, serve alongside green chutney and a sprinkle of sev. It's also excellent the next day — pan-toss the leftover slices in a little oil until they crisp up like mini fritters.

Patra Beyond Gujarat — A Dish Travelling the World

Today, Maharana Foods ships Patra to 19+ countries globally. We receive orders from Gujarati families in the UK, USA, Canada, and across the Middle East — people who grew up eating Patra at home and haven't found anything that tastes right abroad. That's the gap we exist to fill.

There's something moving about a food product that carries this kind of weight — not nostalgia for the sake of marketing, but a real, lived connection to a place, a family, a festival. Every package of Patra we ship is, in some small way, a piece of Gujarati culture travelling across the world.

It's why we haven't changed the recipe. And it's why we never will.