Patra – Spicy Colocassia leaf rolls

Advent of the rainy season brings along the desire to savor spicy, tangy delights. Colocassia 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 Colocassia leaf rolls

Patra – Spicy Colocassia Leaf Rolls

Servings – 4

Difficulty Level – Easy

Ingredients:

  • Colocassia 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

Method:

  • Clean, wash and trim (remove the stalk) the Colocassia leaves using sharp scissors.
  • In a bowl add besan, salt, red chili powder, coriander powder, turmeric powder, tamarind pulp, soda bicarbonate, green chilies, 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 Colocassia 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 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 center 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.

For more recipes from my kitchen, visit my food corner.

51 thoughts on “Patra – Spicy Colocassia leaf rolls

  1. Wow!!! i love patra 🙂
    My mom used to make either patra or bataka vada (along with Vedhmi) on my birthday!!! She also adds Garlic paste to the batter..
    I am not getting any Arbi ke patte here 😦

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        1. Make the patras the same way and keep aside.
          Make a gravy of onions+ginger+ tomatoes+ salt+turmeric powder+ red chili powder and little yogurt.
          Don’t let the gravy get too thick. Add the patras just before serving to the steaming gravy so that they don’t get soggy.

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      1. Last to last week, I made arbi fry – after a long long time. Fingers crossed, I and S took our first bites. Thats all, my pleasure of having good food was totally gone 😦 😦

        Not sure if there are any home remedies for this allergy!

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          1. garima

            Hey I eat colocassia sabzi and I get no allergy.
            But first I boil it and the fry it in oil (which requires more oil)

            However if I cut thin slices of raw colocassia and deep fry it (like chips) then it does cause itching.
            Same goes with arbi ke patte and also yam 😦

            @greenboochi:once try boiling it and then fry..it might help

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  2. I LOVE patra absolutely. Don’t make them often because it is a huge task finding these leaves here. 😦

    Your post makes me want to make these NOW! It has been ages since I had it!

    I make it the same way, except that I don’t add soda bicarbonate, onions. In true Gujju style, I make them spicy, sour and sweet. 🙂

    Some people do deep fry these as well, no? I just steam them and then put tadka on them.

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    1. Absolutely TGND…the traditional gujarati recipe is exactly what you wrote with a tadka instead of a shallow fry 🙂
      Though my mum and dad likes it shallow fried so I do it this way 🙂 and yes, I know many people who deep fry these,

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    1. Not sure of any other leaves AM.
      These leaves are easily available all over, try for them at local vegetable market, maybe you’ll get them there 🙂
      As far the exact leaf, google for Colocassia leaf pictures.

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    1. Ofcourse 🙂
      And if you want, to keep away from oil, after steaming and cutting slices put a tadka of two teaspoon oil + pinch of asafoetida + one teaspoon sesame seeds. That’s the original gujju way of making these.
      Tasty and healthy 🙂

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  3. dauntlessdaisy

    came from home 2 days back and had the same 🙂 🙂
    I was surprised when Mom got the leaves from market without me asking her to, as I wanted her to prepare the same.
    this post makes me hungry. Keep posting deliciousness 🙂

    Like

  4. This looks amazing ME…I’ve tasted them in a restaurant a while ago, but din’t know the name! I will refer this recipe when I make it…so I am bookmarking it now..

    Like

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