PaTra

Patra is a term with multiple meanings, most notably a traditional Indian dish and a word linked to leaves in several Indian languages. In Indian cuisine, patra (also spelled patrode or patro) refers to a savory snack from Gujarat and surrounding regions. It is made by coating taro leaves with a spiced gram flour paste, rolling the leaves into a log, steaming the log until set, then cooling and slicing it into thick rounds that are shallow-fried until crisp. The filling typically includes besan (gram flour), water or a thin batter, ginger, garlic, green chilies, coriander, and sometimes sesame seeds and coconut. The finished slices are commonly served with chutney or yogurt.

The dish is vegan when prepared with plant-based ingredients and is a staple in Gujarati thalis and festive meals. Variations exist across western India, using similar leaf-wrapped pastries with different spice blends or fillings, but taro leaves are the characteristic wrapper in the classic patra.

Etymology and other uses: outside of cooking, patra is a word meaning "leaf" in several Indian languages, such as Gujarati and Marathi, and is used in botanical and culinary contexts to denote leaves used for wrapping or serving food. The term highlights a broader culinary tradition in which leaves are employed to flavor, protect, or present ingredients, a technique shared across many regional cuisines.