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A creative fusion snack where classic Maharashtrian patra meets spicy egg bhurji. Steamed colocasia leaf rolls are stuffed with flavorful scrambled eggs, then sliced and tempered for a perfect bite.
For 4 servings
Prepare the Leaves & Batter
Cook the Egg Bhurji Filling
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A creative fusion snack where classic Maharashtrian patra meets spicy egg bhurji. Steamed colocasia leaf rolls are stuffed with flavorful scrambled eggs, then sliced and tempered for a perfect bite.
This fusion recipe takes 60 minutes to prepare and yields 4 servings. At 478.4 calories per serving with 18.42g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble and Roll the Patra
Steam the Rolls
Temper and Shallow-Fry
Garnish and Serve
Replace the egg bhurji with a filling of crumbled paneer (paneer bhurji) or a spiced mashed potato mixture.
Instead of shallow-frying, arrange the steamed slices on a baking tray, brush lightly with oil, and bake at 200°C (400°F) for 10-15 minutes until crisp.
Increase the amount of green chilli paste in the batter and add more chopped green chillies to the egg bhurji filling.
The combination of eggs and besan (gram flour) makes this dish a great source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Besan and colocasia leaves are good sources of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Colocasia leaves are packed with vitamins A and C, while eggs provide vitamin D, B12, and choline. The various spices also contribute antioxidants.
It is a moderately healthy snack. It's rich in protein from eggs and besan, and provides fiber and vitamins from the colocasia leaves and vegetables. The shallow-frying adds extra calories, but it can be baked for a healthier alternative.
One serving of Egg Bhurji Patra (approximately 3 pieces) contains around 450 calories, primarily from the besan, eggs, and oil used in preparation.
This usually happens if the rolls are not cooled completely before slicing. Steaming creates moisture and heat, which makes the roll soft. Allowing it to cool down fully lets the besan batter set and firm up, ensuring clean, intact slices.
Yes, you can steam the rolls a day in advance, cool them, and store them in an airtight container in the refrigerator. Slice and temper them just before serving for the best texture and flavor.
While colocasia leaves are traditional, you can try using large spinach leaves or chard leaves as an alternative. The taste and texture will be different, but the method remains the same. You may need to blanch these leaves briefly to make them pliable.