Patra (Steamed Colocasia Leaf Rolls)

Patra (alu vadi in Maharashtra, pathrode in Udupi) is one of the most beautiful Indian snacks: spiral slices of colocasia leaves layered with a tangy besan paste. Steamed and then tempered with mustard, sesame and coconut, it's served at weddings and with tea.

Video by Rajshri Food on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 6
• Prep 30 min
• Cook 35 min
• Vegan · gluten-free
• Famous in Gujarat

Ingredients

• 8–10 colocasia (taro) leaves
• For the paste: 200 g besan, 2 tbsp tamarind paste, 3 tbsp jaggery, 1 tsp ginger-chilli paste, 1 tsp red chilli powder, ½ tsp turmeric, 1 tsp coriander powder, 1 pinch asafoetida, 1 tsp salt, 1 tbsp oil, water
• Tempering: 2 tbsp oil, 1 tsp mustard seeds, 1 tbsp sesame seeds, 1 pinch asafoetida, 10 curry leaves
• 2 tbsp grated coconut and coriander

Method

1. Wash the leaves, cut out the thick central vein with a knife and pat dry.
2. Mix all paste ingredients with enough water to make a thick, spreadable paste.
3. Place a large leaf vein-side up, spread with paste, cover with another leaf in the opposite direction, spread again – make 3–4 layers. Fold in the sides and roll up tightly.
4. Steam the rolls for 25–30 minutes until a knife comes out clean. Cool completely and slice into 1 cm rounds.
5. Heat the oil, fry mustard, sesame, asafoetida and curry leaves, add the slices and toss gently until lightly crisp. Garnish with coconut and coriander.

Tip: Tamarind is essential – it neutralises the itchiness of raw colocasia leaves.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.