The advent of the rainy season brings along the desire to savour spicy, tangy delights. Colocasia leaf (arbi ke patte) rolls qualify for the green, tasty and spicy snacks that can be prepared real quickly and are great for health-conscious people for they are steamed and not deep-fried.
Patra – Spicy Colocasia leaf rolls
Servings – 4
Difficulty Level – Easy
- Colocasia leaves (arbi ke patte) – 12
- Gram flour (besan) – 2.5 cups
- Green Chilies (finely chopped) – 2
- Ginger (finely chopped) – 1-inch piece
- Onions (finely chopped) – 2 medium
- Sesame seeds (til) – 3 tsp
- Red Chili powder – 1/2 tsp
- Salt to taste
- Turmeric powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Garam Masala – 1/2 tsp
- Coriander powder – 1/2 tsp
- Asafoetida – a pinch
- Soda bicarbonate – a pinch
- Sugar – 2 tsp
- Tamarind pulp – 1 tsp
- Oil – 3 tbsp
- Clean, wash and trim (remove the stalk) the Colocasia leaves using sharp scissors.
- In a bowl add besan, salt, red chilli powder, coriander powder, turmeric powder, tamarind pulp, soda bicarbonate, green chillies, ginger, onion, asafoetida, half of the sesame seeds, sugar and one tablespoon oil.
- Add little water and mix well to form a thick batter.
- Take a Colocasia leaf and place it face down. Spread some besan mixture over it and place another leaf over it. Repeat the step to place three to four leaves in similar fashion making sure you place batter over the last leaf too before beginning to roll.
- Make sure the leaves are either of the same size or are arranged with the largest at the bottom and the smallest on top.
- Gently yet firmly roll the leaves. Fold in the sides, in the end, using the batter as adhesive.
- Usually, a twine/ thread to fasten the roll isn’t required if the batter is thick enough. But if you feel the rolls are unfolding, fasten them with a piece of thread.
- Steam the rolls for around 20 minutes or until done. To test if the rolls are cooked through use a sharp knife to penetrate the centre of the roll. If the knife comes out clean the rolls are cooked through.
- Once done, remove from heat and let them cool.
- Cut them into slices.
- In a shallow frying pan, heat 2 tablespoon oil. To it add one teaspoon sesame seeds and a pinch of asafoetida. Gently toss the cut slices for around 10 seconds and turn their sides till they get a golden tinge.
- Serve hot.
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