🥬 Patra Recipe (Colocasia Leaves Rolls)
📝 Ingredients
Colocasia leaves (Arbi/Alu leaves) – 8–10 medium
Gram flour (Besan) – 1½ cups
Tamarind pulp – 2 tbsp
Jaggery (grated) – 2–3 tbsp
Green chilli-ginger paste – 1 tbsp
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Asafoetida (Hing) – pinch
Salt – to taste
Water – as needed
For Tempering
Oil – 2 tbsp
Mustard seeds – 1 tsp
Sesame seeds – 1 tbsp
Curry leaves – few
👩🍳 Method
1️⃣ Prepare the leaves
Wash leaves well and wipe dry.
Trim thick stems and flatten veins gently with a knife (do not tear).
2️⃣ Make besan paste
In a bowl mix besan, tamarind pulp, jaggery, chilli-ginger paste, turmeric, chilli powder, coriander powder, garam masala, hing, salt.
Add water to make a thick spreadable paste (not runny).
3️⃣ Layer & roll
Place one leaf (vein side up).
Spread besan paste evenly.
Place another leaf on top, apply paste again (3–4 layers).
Fold sides and roll tightly like a log.
4️⃣ Steam
Steam rolls in a steamer/idli cooker for 20–25 minutes.
Cool slightly, then slice into rounds.
5️⃣ Tempering
Heat oil → add mustard seeds.
Add sesame seeds + curry leaves.
Add sliced patra and sauté 3–5 minutes till lightly crisp.
🌿 Serving
Garnish with coconut & coriander.
Serve with green chutney or tea.
✅ Tips for Perfect Patra
Choose tender medium leaves (too big = itchy, too small = hard to roll).
Always balance sweet + sour (jaggery & tamarind).
Paste should be thick or rolls will open.
Steam fully — undercooked leaves cause throat itchiness.
Add a little lemon juice if tamarind is less sour.
For crispy version: shallow fry after tempering.
