Patta-Steamed Spinach Rolls

Gadra (Borlotti) Beans
Bran Rich Date & Nut Muffins

Patta-Steamed Spinach Rolls

My 3 sisters and I are always trying to eat “Healthy”, but we also love our authentic Gujarati foods and snacks that was a staple while growing up. We always had mid morning, mid afternoon and late night snacks—all freshly prepared by my grandmother and served straight from the pan to the plate. I have been experimenting with a few of these authentic recipes keeping all the taste and removing the fat and calories, and the experiment with the steamed spinach rolls have turned out wonderful-well no more deep frying for us. Normally the large leaves of the yam plant is used-however it is not easily available and he troll is steamed, sliced and deep fried and this is served with puri (deep fried rotis).

I have made changes and tweaks – instead of the yam leaves I used spinach (any big leaf variety that is easily available), made up them into little rolls (similar to mini Swiss rolls) steamed them and instead of frying them and serving with puries, I served them on their own with a sprinkling of fresh coriander, sesame seeds and a squirt of lemon juice. This way you are enjoying traditional Patta with all the taste and nutrition – minus all the fat and calories. The chick pea and soya flours are a very good source of protein and the spinach is laden with nutrients. You can have 4-5 pieces and “guilt free”!!

 Steamed Spinach Rolls

125ml chick pea flour

125ml soya flour

3ml salt (to taste)

5ml turmeric powder

15ml crushed fennel seeds

150ml water (approximate)

30ml oil

15ml tamarind paste

10ml sugar

10ml ginger paste

45ml finely minced green chilli and mint paste

45ml finely chopped fresh coriander leaves

45ml sesame seeds

60 (approximately) spinach leaves (Swiss chard, or any big leafed spinach with the thick stalks removed)


20-25ml oil

15ml sesame seeds

25ml finely chopped coriander

20ml lemon juice


  • Place flours into a mixing bowl – add salt, turmeric and crushed fennel seeds and mix
  • In a measuring jug mix the water, oil, tamarind paste, sugar, ginger paste, minced green chilli and mint paste
  • Add the water mixture to the flour mixture to form a thick batter, add more water if necessary
  • Taste the batter and adjust seasoning and spices as per your taste, and then add the chopped coriander leaves and sesame seeds


Patta 2

  • Sort the spinach leaves into 3 piles of similar sizes
  • Using the largest leaf, spread some of the batter and top with another and spread more batter-use about 5-6 leaves and then roll up like a spring roll


Patta 4

Patta 6

  • Using the largest leaf, spread some of the batter and top with another and spread more batter-use about 5-6 leaves and then roll up like a spring rol

Patta 8


  • Once all are done place on a stainless steel tray and steam or alternatively place on a piece of aluminium foil before steaming for about 40 minutes
  • Remove and allow to cool for a few minutes, you can also freeze some for another time
  • In a separate pan – heat some oil and add 15ml sesame seeds and about 25ml finely chopped coriander and allow to splutter
  • Pour the above sesame and coriander mixture and lemon juice over the steamed spinach rolls just before serving

This recipe will yield about 12 mini rolls


Patta 13


  1. Tandy says:

    I love that you steamed these Usha 🙂

  2. Zirkie says:

    Wow, Usha!! This sounds great!

  3. Mythili Ravi says:

    These steamed spinach rolls remind me of the lajjaikottai ilai Keerai paruppu usili steamed rolls that my grandmother used to make.

    Usha, I was born and raised in Chennai, India. Lajjaikottai Keerai was an avenue plant that could be commonly seen in the front yards of most homes in Chennai at least back in 70’s and 80’s.The plant is about one to one-and-a-half meter tall and the leaves are light green in color.

    Thanks for sharing this healthy Spinach patria recipe. I love it.


    • usha says:

      Thanks Mythili, yes i know what you talking about–here in South Africa it is called the Madumbi plant. I am from a Gujarati family & i was born and brought up in South Africa.

  4. Heather says:

    Hi Usha,

    I just love your Patta-Steamed Spinach Rolls. They are so quick and easy to make.
    I am a vegetarian and always on the look out for Indian Veg dishes.
    Do you perhaps have any more recipes that you could share.
    I stay in Pretoria, so I was pleased to see that you are in SA, it means buying the ingredients is easier.

    Thank you, Heather

    • usha says:

      Hi Heather, Thanks for visiting my site. I try and blog a new recipe at least every second week, and if you look through my older posts you will find some quick and easy veggie meals, and if there is anything particular you looking for just mail me and i will try to assist. Gujarati vegetarian food is in a league of its own & once you have tried the cuisine–i am sure you will be hooked

  5. Kamalini Pillay says:

    Looks very good; cannot wait to try

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