Naga Style Steamed Colocasia Leaves
Colocasia leaves stuffed with a rice-flour paste, rolled and steamed, then sliced into savoury rounds.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 120 kcal
Equipment
- •Steamer
- •Pot
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 3 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 120 kcal
Instructions
- 1
Mix the rice flour, water, minced garlic, chopped green chilli and salt together. Stir until it forms a thick, spreadable paste.
- 2
Lay one colocasia leaf flat. Spread a thin, even layer of the paste over it.
- 3
Place another leaf on top and spread more paste over it. Repeat until you have layered three to four leaves.
- 4
Roll the stacked leaves tightly into a neat log shape.
- 5
Tie the roll with kitchen string or wrap it in a clean cloth to secure it.
- 6
Place the roll in a steamer. Steam for 25–30 minutes until it feels firm.
- 7
Take it out of the steamer. Let it cool slightly before unwrapping.
- 8
Slice the log into rounds. Drizzle with a little mustard oil before serving.
Chef's tips
Pick young, tender colocasia leaves because they taste milder and roll much more easily.
Ingredient substitutions
- colocasia leaves → large spinach or chard leaves
Storage
Refrigerate sliced rolls for up to 2 days.
Reheating
Steam briefly again or pan-fry slices until warmed through.
Common mistakes to avoid
- •Rolling the leaves too loosely, which makes the paste leak out while steaming.
Serving suggestions
Cooked Naga Style Steamed Colocasia Leaves?
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