Colocasia Patra
Steamed and fried colocasia leaf rolls with a tangy gram flour stuffing.
About this dish
Patra, known as Alu Vadi in Maharashtra, is a complex labor-of-love snack found in both Gujarati and Maharashtrian households. It involves layering large, heart-shaped colocasia leaves with a spiced, sweet-and-sour gram flour paste, rolling them into cylinders, and steaming them. The resulting rolls are sliced into pinwheels and pan-fried to achieve a unique contrast between the silky leaves and crispy edges.
Ingredients
The Leaves
- 8-10 Medium Colocasia (Arbi/Alu) leaves, washed and dried
- Kitchen shears to remove the thick central veins
The Gram Flour Paste
- 250g (2 cups) Besan (Gram flour), sifted
- 2 tbsp Rice flour for extra crispness
- 3 tbsp Tamarind pulp (concentrated)
- 3 tbsp Jaggery, grated
- 1 tbsp Ginger-green chili paste
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1/4 tsp Asafoetida
- Salt to taste
- 150ml Water (approx.)
The Tempering
- 2 tbsp Oil
- 1 tbsp Sesame seeds (Til)
- 1 tsp Mustard seeds
- 1/4 cup Fresh coconut, grated
- 2 tbsp Cilantro, chopped
Method
- 1
Prepare the leaves
Lay each leaf flat on a board with the vein side up. Use a sharp knife or shears to carefully shave off the thick central and lateral veins; this makes the leaves pliable and prevents them from snapping when rolled. Flatten the veins with a rolling pin if they are still prominent.
- 2
Make the batter
In a large bowl, whisk together besan, rice flour, spices, tamarind, and jaggery. Gradually add water and whisk until you achieve a very thick, spreadable consistency similar to peanut butter. It must be thick enough to hold the leaves together without dripping off the edges.
- 3
Layer and spread
Place the largest leaf face down (vein side up) on a clean surface. Spread a thin, even layer of the batter over the entire surface. Place a second leaf on top, slightly smaller or positioned in the opposite direction, and repeat the batter spreading. Use 3-4 leaves per roll.
- 4
Roll the patra
Fold the sides of the leaf stack inward by about 2 inches to create a rectangle. Starting from the bottom, roll the leaves tightly into a log, applying a little batter at the final edge to seal it. The tighter the roll, the better the spiral definition when sliced later.
- 5
Steam the logs
Place the rolls in a steamer basket over boiling water. Cover and steam on medium-high heat for 15-20 minutes. You will know they are done when the batter changes color to a darker yellow-brown and a toothpick inserted comes out clean.
- 6
Cool and slice
Remove the rolls from the steamer and let them cool completely at room temperature for at least 20 minutes. If you slice them while hot, the layers will fall apart. Once cool, use a sharp serrated knife to cut into 1/2-inch thick pinwheels.
- 7
Pan-fry for crunch
Heat oil in a wide skillet and add mustard seeds and sesame seeds. Once they pop, arrange the slices in a single layer. Fry for 2-3 minutes on each side over medium heat until the edges are golden brown and crisp. Garnish with fresh coconut and cilantro.
Notes & variations
- Colocasia leaves can cause throat itchiness if not cooked properly; the tamarind (acid) is essential to neutralize the calcium oxalate crystals.
- You can steam the rolls a day in advance and store them in the fridge, then slice and fry just before serving.
- If you prefer a softer texture, skip the frying and just temper the steamed slices with hot oil and seeds.
- Ensure the batter is a balance of sweet, sour, and spicy; taste the batter before spreading.
Serve with
Serve as a tea-time snack with spicy garlic chutney or as a side to a Gujarati Thali.
Cook's note
Use a rolling pin to gently crush the veins on the back of the leaves; this makes the rolling process much easier and prevents the leaves from tearing.