Patra Gujarati cuisine is famous for its spicy flavor and complex use of spices. This style of cooking is characterized by the use of ingredients such as chillies, garlic, tamarind, mustard seeds, cumin seeds, coriander powder, turmeric powder, and garam masala. Patra dishes are usually served with flatbreads such as roti or chapatti and salads.
Popular Patra Gujarati Food dishes include Paneer Patra, a dish made with paneer cheese and spices; Dhokla, a savory steamed cake made from chickpea flour and spiced yogurt; Undhiyu, a vegetable stew cooked with spices and herbs; and Handvo, a savory cake made with rice and lentils. Other favorites include Khandvi, a steamed roll made from besan (chickpea flour), Surti Locho, a spicy puffed rice fritter, and the sweet Basu.
Patra dishes are often cooked in a special clay pot called a “handi.” This helps to create the unique flavor of Patra cuisine as the spices and ingredients interact with the clay walls, infusing them with flavor. The result is often intensely flavorful dishes that are deeply satisfying and comforting.