Indian Patra Rolls (Alu Vadi)

1. 1
   prep · ~7 min

   Prep the colocasia leaves.

   1.Wash leaves thoroughly. Trim the thick vein on the back of each leaf with a sharp knife, keeping the leaf intact.

   2.Pat leaves dry with a clean kitchen towel. Set aside, vein-side up.

   TIPChoose tender, medium-sized leaves. Older leaves may have oxalate crystals that cause itching — the tamarind and lemon in the paste neutralizes this.
2. 2
   mix · ~5 min

   Make the spiced gram flour paste.

   1.In a large bowl, add besan, rice flour, tamarind paste, jaggery, ginger paste, garlic paste, green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.

   2.Mix dry ingredients well. Slowly add water, whisking constantly to a thick, smooth, spreadable paste. No lumps.

   3.Stir in white sesame seeds. Taste and adjust salt or jaggery — it should be sweet, tangy, and mildly spicy.

   TIPThe batter should coat the back of a spoon thickly but still spread easily. Too thin and it will drip off the leaves.
3. 3
   assemble · ~10 min

   Layer and roll the leaves.

   1.Place the largest leaf on a clean surface, vein-side up, stem end toward you. Spread a thin, even layer of paste over the entire leaf.

   2.Place a second, slightly smaller leaf on top, vein-side down. Spread paste over it.

   3.Repeat with a third leaf, vein-side up, spread paste. Fold the left and right edges in about 1 inch.

   4.Roll tightly from the stem end to the tip, like a cigar. Secure the seam with a dab of paste.

   5.Repeat to make 3 more rolls with the remaining leaves and paste.

   TIPRoll firmly — loose rolls will fall apart during steaming. Apply paste sparingly between layers so it acts as glue, not a thick filling.
4. 4
   steam · ~20 min

   Steam the rolls.

   1.Grease a steamer tray or perforated plate with 1 tsp oil.

   2.Place rolls seam-side down on the greased tray with a little gap between each. Cover and steam on medium-high heat for 15 minutes.

   3.Let cool completely before handling — warm rolls are delicate and will break.

   4.Slice each log crosswise into 3 equal pieces with a sharp knife.

   TIPSteam on medium-high, not full flame. A gentle steam cooks the paste through without making the outer leaves soggy.
5. 5
   fry · ~8 min

   Fry the sliced patra.

   1.Heat 2 cups oil in a wok over medium heat until a small piece of besan paste sizzles and rises immediately.

   2.Gently slide in 4–5 slices. Fry for 2–3 minutes, turning occasionally until golden and crisp on all sides.

   3.Drain on paper towels. Fry remaining slices.

   TIPAvoid crowding the wok — overcrowding drops the oil temperature and makes the patra absorb oil instead of crisping.
6. 6
   serve

   Serve hot with chutney.

   Arrange the fried patra on a plate. Serve immediately with green chutney or sweet tamarind chutney on the side.

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