SnackAppetizer

Patra (Steamed Colocasia Leaf Rolls)

Name: Patra (Steamed Colocasia Leaf Rolls)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs colocasia leaf large, destemmed; 1 cup chickpea flour; 2 tbsp tamarind paste; 1 tbsp jaggery grated; 1 tbsp ginger grated; 1 tsp green chili finely chopped; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 0.25 tsp asafoetida; 0.25 tsp baking soda; 0.75 tsp salt; 0.5 cup water; 1 tsp mustard seed; 1 tbsp sesame seed; 8 pcs curry leaf; 1 pcs green chili slit; 2 tbsp vegetable oil; 2 tbsp fresh cilantro chopped

Patra are savory, spiced rolls made from colocasia leaves spread with a chickpea flour paste and steamed. This traditional Indian snack is naturally vegan and offers a unique texture and flavor. It can be enjoyed warm as an appetizer or a light meal.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 243 kcal

Allergen information: may contain mustard and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

6 pcscolocasia leaf, large, destemmed

paste

1 cupchickpea flour
2 tbsptamarind paste
1 tbspjaggery, grated
1 tbspginger, grated
1 tspgreen chili, finely chopped
0.5 tspturmeric powder
0.5 tspred chili powder
1 tspcoriander powder
0.5 tspcumin powder
0.5 tspgaram masala
0.25 tspasafoetida
0.25 tspbaking soda
0.75 tspsalt
0.5 cupwater

tempering

1 tspmustard seed
1 tbspsesame seed
8 pcscurry leaf
1 pcsgreen chili, slit
2 tbspvegetable oil

garnish

2 tbspfresh cilantro, chopped

Equipment

steamer · large pan · large bowl · cutting board · knife · whisk

The method

Step by step

1
Wash the colocasia leaves thoroughly and pat them dry. Carefully remove the thick central vein and any large side veins from the back of each leaf, taking care not to tear the leaf.
About 5 min
Cook’s note: Removing the veins helps the leaves roll easily and reduces any itchiness.
2
In a large bowl, combine the chickpea flour, tamarind paste, jaggery, grated ginger, chopped green chili, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, asafoetida, baking soda, and salt.
About 2 min
3
Gradually add water to the mixture and whisk until you have a smooth, thick paste, ensuring there are no lumps.
About 3 min
Cook’s note: The paste should be thick enough to spread easily without dripping.
4
Lay one colocasia leaf flat on a clean surface, with the darker, smoother side facing down. Spread a thin, even layer of the chickpea flour paste over the entire surface of the leaf.
About 5 min
5
Place a second leaf on top of the first, with its stem end opposite to the first leaf's stem end, and spread another layer of paste. Repeat this with 3 leaves in total for each roll.
About 3 min
Cook’s note: Layering allows for a thicker roll and better structure.
6
Fold in the sides of the layered leaves by about 1 inch on each side. Then, starting from the stem end, tightly roll the leaves upwards into a firm cylinder.
About 2 min
Cook’s note: Roll tightly to prevent the layers from separating during cooking.
7
Repeat the layering and rolling process with the remaining leaves and paste to form a second roll.
About 5 min
8
Prepare a steamer by adding water to the bottom and bringing it to a boil. Carefully place the rolls in the steamer basket, ensuring they don't touch each other.
About 2 min
9
Steam the rolls for 15-20 minutes, or until they are firm to the touch and a knife inserted comes out clean.
About 15 min
10
Remove the steamed rolls from the steamer and let them cool completely. Once cooled, slice them into 1/2-inch thick rounds.
About 10 min
Cook’s note: Cooling completely prevents the rolls from crumbling when sliced.
11
Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and let them splutter.
About 1 min
12
Add the sesame seeds, curry leaves, and slit green chili to the pan and sauté for about 30 seconds until fragrant.
About 1 min
13
Add the sliced patra rounds to the pan and shallow-fry them for 2-3 minutes per side until they are lightly golden and crisp.
About 5 min
Cook’s note: Frying adds flavor and a pleasant crisp texture to the steamed rolls.
14
Garnish with fresh cilantro and serve warm.
About 1 min

Per serving

Nutrition

70%Score

Calories: 243.3kcal
Protein: 10.1g
Carbs: 29.3g
Fat: 11g
Fibre: 6.7g
Sugar: 11.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover patra in an airtight container in the refrigerator.

Reheating

Reheat in a pan over medium heat until warmed through, or in a microwave for 30-60 seconds.