Himachal Patrode Colocasia Leaf Roll Steamed

Method

1. 1

   Prepare the colocasia leaves: Wash the colocasia leaves thoroughly. Using a sharp knife, gently shave down the thick central stalk on the underside of each leaf to make it thinner and easier to roll. Do not cut through the leaf.

2. 2

   Make the gram flour paste: In a bowl combine gram flour, tamarind paste, jaggery, red chilli powder, coriander powder, turmeric, ajwain, asafoetida and salt. Add water gradually while stirring to make a thick, spreadable paste — about the consistency of thick hummus. The tamarind is non-negotiable — it neutralises the oxalic acid in raw colocasia that causes throat irritation.

3. 3

   Spread paste on the first leaf: Lay one colocasia leaf flat, dark side facing down (underside facing up). Using the back of a spoon spread a thin, even layer of the gram flour paste over the entire surface.

4. 4

   Build layers: Place a second colocasia leaf on top of the first — slightly smaller if possible. Spread paste on this second leaf too. Repeat with a third leaf and paste.

5. 5

   Roll tightly: Starting from one end, roll the layered leaves tightly into a compact cylinder — like rolling a carpet. Press firmly as you roll. The tighter the roll, the cleaner the slices will be after steaming.

6. 6

   Make additional rolls: Use the remaining leaves to make another roll or two.

7. 7

   Steam for 20 minutes: Fill a steamer with water. Bring to a boil. Place the rolls on the steamer tray. Steam for 20 minutes until the leaves are completely soft and the gram flour paste is cooked through.

8. 8

   Cool before slicing: Remove from steamer. Let cool for 10 minutes — hot rolls are too soft to slice cleanly. Slice each roll into rounds about 1.5 cm thick.

9. 9

   Pan fry the slices: Heat oil in a flat pan. Add mustard seeds — pop. Add curry leaves. Add the sliced patrode rounds in a single layer. Fry 2 minutes per side until lightly golden.

10. 10

    Serve: Serve warm with green chutney or yogurt.

11. 11

    Note: Patrode (called patra in Gujarat, patrode in Karnataka, patravali in Maharashtra) is a preparation found wherever colocasia grows abundantly — across the hills of western and central India. The Himachali version uses more tamarind and ajwain in the paste than the Gujarat version, reflecting the mountain preference for more pungent flavours. Made as a monsoon-season snack when large colocasia leaves grow prolifically in kitchen gardens across the Himachali valleys.