Colocasia Leaf Rolls Recipe – Besan & Jaggery Patra Steamed & Fried

Last Updated on 2 months by Neha Deshmukh

Colocasia Leaf Rolls Recipe – Besan & Jaggery Patra Steamed & Fried

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Patra. These vibrant green colocasia leaf rolls are a delightful blend of sweet, spicy, and tangy flavors. They’re a little bit of work, but trust me, the end result is so worth it. I first made these with my grandmother, and the aroma still takes me right back to her kitchen! Let’s get cooking, shall we?

Why You’ll Love This Recipe

Patra isn’t just a delicious snack; it’s a celebration of flavors and textures. The soft, slightly chewy colocasia leaves, the flavorful besan (gram flour) batter, and the lovely tempering create a symphony in your mouth. It’s a unique dish that’s sure to impress your family and friends. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free!

Ingredients

Here’s what you’ll need to make these amazing Patra rolls:

• 2.5 cup gram flour (besan) – about 225g
• 1 inch ginger + 1-2 green chilies paste
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 3-4 tablespoons jaggery powder – about 40-50g
• 1.5 tablespoon tamarind pulp
• 20 medium colocasia leaves (arvi/kachalu)
• 2 tablespoons oil for tempering
• 1 teaspoon mustard seeds
• 10-12 curry leaves
• 0.25 teaspoon asafoetida (hing)
• 2-3 teaspoons white sesame seeds
• 0.25 cup grated coconut – about 30g
• 2 tablespoons chopped coriander

Ingredient Notes

Let’s talk about some key ingredients!

• Colocasia Leaves: These are the stars of the show! Make sure you choose tender leaves. They can sometimes cause a little itchiness, so we’ll talk about how to handle them properly in the FAQs.
• Besan (Gram Flour): This adds a lovely texture and nutty flavor. It’s the traditional flour used in Patra, but you can explore alternatives (more on that in the FAQs!).
• Jaggery: Jaggery gives a beautiful, unrefined sweetness. You can use jaggery powder for convenience, or grate a block of jaggery and dissolve it in a little warm water.
• Asafoetida (Hing): This adds a unique savory depth. It’s a staple in Indian cooking, and a little goes a long way! Some people are sensitive to it, so we’ll discuss skipping it in the FAQs.
• Tamarind: The tanginess from tamarind balances the sweetness beautifully. Adjust the amount to your liking – some families prefer a more pronounced tang!

Step-By-Step Instructions

Alright, let’s get rolling (pun intended!).

1. First, prepare the batter. In a large bowl, combine the gram flour, ginger-chili paste, coriander powder, red chili powder, turmeric powder, cumin powder, jaggery powder, and tamarind pulp. Add enough water to create a thick, smooth batter – it should coat the back of a spoon.
2. Now, let’s prep the colocasia leaves. Wash them thoroughly and remove the thick central veins. This makes rolling much easier.
3. Time to assemble! Take one leaf and spread a thin layer of the batter evenly over it.
4. Place another leaf on top, slightly overlapping the first, and repeat the battering process. Continue layering 10 leaves in total, alternating the direction of the tips with each leaf. This helps create a nice, even roll.
5. Carefully roll the layered leaves tightly into a cylindrical log.
6. Repeat steps 3-5 with the remaining leaves and batter.
7. Place the rolls in a steamer lined with parchment paper or a lightly oiled plate. Steam for 20-25 minutes, or until the rolls are firm.
8. Let the rolls cool slightly before slicing them into ½-inch (about 1.25cm) thick spirals.
9. Now for the tempering! Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter.
10. Add the curry leaves and asafoetida (hing) and sauté for a few seconds.
11. Add the sliced Patra spirals and pan-fry until golden brown and slightly crispy.
12. Finally, toss with grated coconut and chopped coriander. Serve hot and enjoy!

Expert Tips

• Don’t skip the steaming step! It’s crucial for softening the colocasia leaves and ensuring the rolls hold their shape.
• Make sure the batter isn’t too runny, or the rolls will be difficult to handle.
• For a more intense flavor, let the batter rest for 30 minutes before using it.

Variations

• Vegan Adaptation: Simply ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your asafoetida (hing) doesn’t contain any gluten-based additives.
• Spice Level Adjustment: My family loves a good kick, but you can easily adjust the amount of red chili powder to suit your preference. For a milder version, use just a pinch!
• Festival Adaptations: Patra is often made during festivals like Diwali and Janmashtami. My aunt always adds a sprinkle of sesame seeds to the batter during these occasions for extra good luck!

Serving Suggestions

Patra is fantastic as a snack with a cup of chai. It also makes a lovely side dish with dal and rice. I love serving it with a dollop of yogurt for a cooling contrast.

Storage Instructions

Leftover Patra can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

1. What is the best way to clean and prepare colocasia leaves to avoid itchiness?

Wear gloves while handling the leaves! Wash them thoroughly under running water and rub them with a pinch of salt. This helps remove the itchy sap.

2. Can I use a different type of flour instead of besan?

You can try using rice flour or a gluten-free all-purpose flour blend, but the texture will be slightly different. Besan gives the most authentic flavor and texture.

3. How do I adjust the sweetness level in the patra?

Start with the recommended amount of jaggery and taste the batter. Add more jaggery, a tablespoon at a time, until you reach your desired sweetness.

4. What is asafoetida (hing) and can I skip it?

Asafoetida has a pungent aroma but adds a unique savory flavor. If you don’t have it or prefer to skip it, you can, but it will slightly alter the overall flavor profile.

5. Can I make these rolls ahead of time and freeze them?

Yes! You can freeze the steamed rolls before slicing. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months. Thaw completely before slicing and tempering.

Enjoy making this delicious and authentic Indian snack! Let me know how it turns out in the comments below. Happy cooking!