Patra
Colocasia leaves layered with tangy tamarind-jaggery besan paste, rolled tight, steamed, sliced and pan-fried with a sesame-mustard tempering.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Steamer
- •Rolling surface
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 8 g
- carbs
- 24 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 190 kcal
Instructions
- 1
Mix besan (gram flour), tamarind pulp, jaggery, turmeric, chilli powder, ginger-chilli paste, salt and water into a thick paste.
- 2
Place a colocasia leaf vein-side up and spread paste thinly over it. Stack another leaf on top and repeat for 4-5 layers.
- 3
Fold the sides inward and roll tightly into a log. Repeat with the remaining leaves to make two rolls.
- 4
Steam the rolls for 25-30 minutes until firm. Let them cool completely before slicing.
- 5
Cut the cooled rolls into thick round slices.
- 6
Heat oil and let mustard and sesame seeds pop. Shallow-fry the patra slices on both sides until lightly crisp.
- 7
Garnish with coriander and serve warm.
Chef's tips
Cool the steamed rolls fully before slicing or they will crumble. Spread the paste thinly and evenly for neat spirals.
Ingredient substitutions
- colocasia leaves → chard or collard greens (non-traditional)
Storage
Uncut steamed rolls keep refrigerated for 3 days; fry fresh slices as needed.
Reheating
Reheat sliced patra in a pan with a little oil.
Common mistakes to avoid
- •Slicing the rolls while still hot, causing them to fall apart.
Serving suggestions
Cooked Patra?
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