Patrado

Instructions

1. 1

   Prepare the Colocasia Leaves

   • Rinse the colocasia leaves thoroughly under running water and pat them completely dry with a clean cloth.
   • Place a leaf upside down on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other prominent veins. This is a crucial step to prevent throat irritation and make the leaves pliable for rolling.
2. 2

   Create the Besan Paste

   • In a large mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, coriander powder, cumin powder, hing, and salt.
   • Add the tamarind paste, grated jaggery, and ginger-green chili paste to the dry ingredients.
   • Gradually pour in water while mixing continuously with a whisk or your hand to form a thick, smooth, and lump-free paste. The consistency should be easily spreadable, similar to a thick pancake batter.
3. 3

   Assemble and Roll the Patrado

   • Place the largest prepared leaf upside down on your work surface.
   • Take a portion of the besan paste and spread a thin, even layer across the entire surface of the leaf.
   • Place a second leaf on top, with its tip pointing in the opposite direction to the first leaf. Apply another thin layer of paste.
   • Repeat this process, stacking 4-5 leaves in alternating directions.
   • Fold the left and right sides of the leaf stack inwards by about 1-2 inches.
   • Starting from the wider bottom end, roll the stack up tightly into a firm cylindrical log.
   • Repeat the entire process to create 2-3 logs with the remaining leaves and paste.
4. 4

   Steam the Rolls

   • Lightly grease a steamer plate or tray. Place the prepared logs on the tray, ensuring there is space between them for even cooking.
   • Bring water to a boil in a steamer or a large pot with a rack. Place the tray inside, cover with a lid, and steam for 20-25 minutes on medium heat.
   • To check for doneness, insert a toothpick or knife into the center of a roll; it should come out clean. If not, steam for another 5 minutes.
5. 5

   Cool and Slice

   • Once steamed, carefully remove the logs from the steamer and set them aside to cool down completely to room temperature. This can take 30-40 minutes.
   • Do not slice while hot, as they will crumble. Once fully cooled, use a sharp knife to cut the logs into 1/2-inch thick round slices.
6. 6

   Temper and Serve

   • Heat oil in a wide, non-stick pan over medium heat. Add the mustard seeds and allow them to crackle.
   • Add the sesame seeds and curry leaves, and sauté for 30 seconds until the seeds turn light brown and fragrant.
   • Carefully arrange the patrado slices in a single layer in the pan. Shallow fry for 3-4 minutes per side, until they become golden brown and crisp.
   • Garnish with freshly chopped coriander leaves and grated coconut. Serve immediately while hot.