Authentic Patrode Recipe- Steamed Colocasia Leaves with Coconut & Jaggery

Last Updated on 3 months by Neha Deshmukh

Authentic Patrode Recipe – Steamed Colocasia Leaves with Coconut & Jaggery

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – Patrode. Growing up, my aaji (grandmother) would make these fragrant, steamed rolls during monsoon season, and the aroma would fill the entire house. It’s a bit of work, yes, but trust me, the end result is so worth it. This isn’t just a snack; it’s a taste of home, a little piece of my heritage. Let’s get cooking!

Why You’ll Love This Recipe

Patrode, also known as Pathrode or Patra, is a delicious and healthy Gujarati snack made with colocasia leaves (arbi/taru). It’s a beautiful blend of savory, sweet, and spicy flavors, all wrapped up in tender, steamed leaves. It’s a unique dish that’s sure to impress your family and friends. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup rice
• 2 tbsp urad dal (split black lentils)
• 1 cup coconut, grated
• 2 tsp coriander seeds
• 1 tsp jeera (cumin seeds)
• ½ tsp methi (fenugreek seeds)
• ½ tsp turmeric powder
• ⅓ cup jaggery (gur)
• 1 ball-sized (30 gm) tamarind
• 1 tsp salt
• 7 dried red chilies (adjust to your spice preference)
• 20 colocasia leaves (arbi/taru)
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 2 tbsp peanuts
• Few curry leaves
• ½ cup coconut, grated (for tempering)
• 2 tbsp jaggery (for tempering)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Colocasia Leaves: These are the star! Make sure you get fresh, vibrant green leaves. We’ll talk about dealing with any itchiness later.
• Urad Dal: I prefer using the split, skinless variety for a smoother batter.
• Jaggery: Jaggery adds a beautiful, earthy sweetness. You can find it at most Indian grocery stores. If you can’t find it, brown sugar is a decent substitute, but the flavor won’t be quite the same.
• Coconut: Freshly grated coconut is always best, but unsweetened desiccated coconut works in a pinch.
• Spice Level: The number of red chilies is a guideline. Some families like it fiery hot, others prefer a milder flavor. Feel free to adjust!
• Regional Variations: Some recipes include ginger-garlic paste in the batter. Feel free to add 1 tbsp if you like!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the rice and urad dal in plenty of water for at least 3 hours. This softens them up for a super smooth batter.
2. Drain the soaked rice and dal. Now, in a blender, combine the soaked rice, urad dal, 1 cup coconut, coriander seeds, jeera, methi, turmeric, jaggery, tamarind, salt, and dried red chilies. Blend everything into a really smooth paste, adding water as needed. The consistency should be like a thick pancake batter.
3. Now for the colocasia leaves. This is important: carefully trim the veins from the leaves. This helps prevent any itchiness. Wash the leaves thoroughly.
4. Lay one colocasia leaf flat. Spread a thin layer of the batter evenly over it. Top with another leaf, and repeat this layering process 3-4 times, ensuring each leaf is coated with batter.
5. Gently fold the sides of the layered leaves inwards, and then roll it up tightly into a thick cylindrical shape.
6. Steam the rolled patrode for about 30 minutes, or until a toothpick inserted into the center comes out clean. I usually use a steamer lined with muslin cloth.
7. Let the steamed patrode cool completely before cutting it into pieces.
8. While the patrode cools, let’s make the tempering! Heat coconut oil in a pan. Add mustard seeds and let them splutter. Then, add urad dal, chana dal, and peanuts. Fry until golden brown.
9. Add curry leaves and sauté for a few seconds. Now, add the remaining ½ cup coconut and 2 tbsp jaggery. Sauté until fragrant.
10. Finally, add the cut patrode pieces to the tempering and mix well, ensuring they are coated evenly.
11. Serve warm and enjoy!

Expert Tips

• Don’t skip the soaking step! It’s crucial for a smooth batter.
• Be patient with the steaming process. It ensures the patrode is cooked through and has the perfect texture.
• If you find the batter is too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Variations

• My Family’s Secret: My aunt always adds a pinch of asafoetida (hing) to the tempering. It adds a lovely savory note.
• Spicy Kick: For extra heat, add a finely chopped green chili to the batter.
• Sesame Seed Sprinkle: My friend loves to sprinkle some toasted sesame seeds over the finished patrode.

Vegan Adaptation

Patrode is already pretty close to vegan! Just ensure your jaggery is processed without bone char (some brands use it).

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Use 3-4 dried red chilies.
• Medium: Use 5-7 dried red chilies.
• Spicy: Use 8-10 dried red chilies, or add a pinch of cayenne pepper to the batter.

Festival Adaptations (Janmashtami, Ganesh Chaturthi)

Patrode is often made during Janmashtami and Ganesh Chaturthi as an offering to the deities. It’s considered a very auspicious dish.

Serving Suggestions

Patrode is delicious on its own as a snack with a cup of chai. It also makes a wonderful side dish with dal-rice or khichdi.

Storage Instructions

Leftover patrode can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What are colocasia leaves and are they safe to eat?

Colocasia leaves, also known as arbi or taru, are edible leaves from the taro plant. They are nutritious and delicious, but they contain calcium oxalate crystals which can cause itchiness. Proper cooking (like steaming) breaks down these crystals, making them safe to eat.

How do I prevent the itchiness associated with colocasia leaves?

Thoroughly trimming the veins and washing the leaves is key. You can also rub the leaves with salt and turmeric before washing. Steaming them properly also eliminates the itchiness.

Can I make Patrode without jaggery? What can I substitute?

While jaggery adds a unique flavor, you can substitute it with brown sugar or even a little bit of honey (though that will change the flavor profile).

Can Patrode be made ahead of time?

Yes! You can make the batter and roll the patrode a day in advance. Store them covered in the refrigerator and steam them just before serving.

What is the best way to steam Patrode for perfect texture?

Using a steamer lined with muslin cloth is ideal. Ensure the patrode isn’t overcrowded in the steamer, and steam for the full 30 minutes for a perfectly cooked texture.

I hope you enjoy making this recipe as much as I do! Let me know how it turns out in the comments below. Happy cooking!