Patra - Spiced Colocasia Rolls

Ingredients

• 10 colocasia leaves 10 colocasia leaves
• 1 cup (120g) gram flour (besan) 1 cup (120g) gram flour (besan)
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 2 tablespoons jaggery, grated 2 tablespoons jaggery, grated
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• Salt to taste Salt to taste
• 2 tablespoons oil 2 tablespoons oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 23g, 5g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Wash the colocasia leaves thoroughly and pat them dry.
2. 2.
   Trim the stems and veins of the leaves, ensuring they are flat and easy to roll.
3. 3.
   In a mixing bowl, combine gram flour, tamarind pulp, jaggery, ginger paste, garlic paste, green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, fennel seeds, sesame seeds, and salt. Mix well to form a smooth paste.
4. 4.
   Place a colocasia leaf on a clean surface and spread a thin layer of the spiced paste evenly over the leaf.
5. 5.
   Place another leaf on top and repeat the process until all the leaves are used.
6. 6.
   Roll the stacked leaves tightly from one end to the other, forming a log.
7. 7.
   Steam the colocasia roll in a steamer for about 20-25 minutes, or until the rolls are cooked and tender.
8. 8.
   Allow the rolls to cool slightly, then slice them into bite-sized pieces.
9. 9.
   Heat oil in a pan and shallow fry the sliced rolls until they turn golden brown and crispy.
10. 10.
    Serve hot as a snack or appetizer.

Treat your ingredients with care...

• Colocasia leaves — Ensure that the leaves are fresh and free from any blemishes. Trim the stems and veins carefully to make rolling easier.
• Gram flour (besan) — Use a fine variety of gram flour for a smooth paste. Sift it before using to remove any lumps.
• Tamarind pulp — Soak tamarind in warm water and extract the pulp. Strain it to remove any seeds or fibers.

Tips & Tricks

• To enhance the flavor, you can add a pinch of asafoetida (hing) to the spiced paste.
• If colocasia leaves are not available, you can substitute them with spinach leaves.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili paste.
• Serve the Patra with a side of mint chutney or tamarind chutney for an extra burst of flavor.
• Leftover Patra can be refrigerated and reheated in a pan or microwave before serving.

Serving advice

Serve the hot and crispy Patra rolls as an appetizer or snack. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice for added freshness.

Presentation advice

Arrange the sliced Patra rolls on a platter, allowing the vibrant green color of the colocasia leaves to shine through. Serve with chutneys and garnish with sesame seeds for an appealing presentation.