Patra Colocasia Leaf Roll

Method

1. 1

   Prepare the colocasia leaves: Wash the leaves thoroughly. Using a knife, carefully shave off or pare down the thick central stem/rib on the underside of each leaf — do not cut through the leaf, just reduce the thickness of the rib so the leaf lies flat and can be rolled. Leaves with reduced ribs roll more neatly.

2. 2

   Make the paste: Mix all paste ingredients — gram flour, tamarind water, jaggery, red chilli powder, coriander powder, turmeric, ginger paste, garlic paste, sesame seeds and salt — into a thick smooth paste. It should be spreadable, not runny. The tamarind gives the distinctive sour taste that counteracts the natural mild itch of colocasia leaves.

3. 3

   Lay a leaf flat: Place one colocasia leaf shiny-side down (dull side up) on a flat surface. Spread a thin, even layer of the paste all over the leaf using the back of a spoon. Cover right to the edges.

4. 4

   Layer the leaves: Place a second leaf on top of the first, slightly smaller or the same size, dull-side up. Spread paste on this second leaf as well.

5. 5

   Roll tightly: Starting from the stem end, roll the two-leaf sandwich tightly into a log — like rolling a swiss roll or a yoga mat. Roll as tightly as possible so the paste fills any gaps. Repeat with the remaining leaves to make 3 to 4 rolls.

6. 6

   Steam the rolls: Place the rolls in a steamer. Steam for 20 to 25 minutes. The gram flour paste will cook and firm up, binding the rolls together. Remove and let cool for 10 minutes.

7. 7

   Slice the cooled rolls: Using a sharp knife, cut the cooled rolls into 1 to 1.5 cm thick slices. Each slice will show a beautiful spiral cross-section of green leaf and paste.

8. 8

   Shallow fry the slices: Heat 2 tbsp oil in a flat pan on medium. Place the patra slices in the pan. Fry for 2 minutes without moving until the bottom turns golden and crispy. Flip carefully. Fry the other side for 2 minutes.

9. 9

   Make the finishing tempering: In a small pan heat 1 tbsp oil. Add mustard seeds — wait for them to pop. Add sesame seeds and curry leaves. Stir 15 seconds. Pour this tempering over the fried patra slices.

10. 10

    Garnish and serve: Scatter grated coconut on top. Serve warm as a snack with green chutney and a cup of tea.

11. 11

    Note: Patra (also called alu vadi in Maharashtra) is made across Gujarat and Maharashtra. It requires patience in the preparation but the result is a unique snack with beautiful spiral spirals and complex layers of flavour — sour from tamarind, sweet from jaggery, spicy from chilli, earthy from the colocasia leaf. It is made especially for Dussehra and shared between neighbours and family. The itch-causing calcium oxalate in colocasia leaves is neutralised by the tamarind paste and by cooking.