Multi Millet Flour Patra

Multi Millet Flour Patra is a traditional dish from Gujarat, India, made with a mixture of different types of millet flours, such as bajra, jowar, and ragi, along with a variety of spices and herbs. The mixture is formed into a dough and then steamed to make a patra, which is a type of leaf-wrapped preparation.


  • 1 cup multi millet flour (bajra, jowar, ragi, etc.)
  • 2 tbsp besan (chickpea flour)
  • 1 tsp ginger-chilli paste
  • 1 tsp sugar
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida
  • 1/2 tsp mustard seeds
  • 1/2 tsp sesame seeds
  • 1/4 tsp cumin powder
  • Salt, to taste
  • Water, as needed
  • Banana leaves or aluminum foil for wrapping


  1. In a mixing bowl, combine the multi millet flour, besan, ginger-chilli paste, sugar, turmeric powder, asafoetida, mustard seeds, sesame seeds, cumin powder, and salt.
  2. Add enough water to make a smooth dough.
  3. Divide the dough into small balls.
  4. Take a ball and roll it out into a circle.
  5. Place a few spoonfuls of the mixture onto the center of the dough.
  6. Bring the edges of the dough up to the center and seal to form a bundle.
  7. Place the patra bundle on a banana leaf or aluminum foil, and fold the leaf or foil to wrap it.
  8. Steam the wrapped patra for 10-15 minutes or until fully cooked.
  9. Serve hot with chutney or yogurt.

Note: You can also add finely chopped vegetables such as spinach, bottle gourd or green peas to the dough.



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