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A classic Gujarati snack made from tender colocasia leaves coated in a spicy and tangy chickpea flour paste. The rolls are steamed, sliced, and then tempered for a delightful crispy finish.
For 4 servings
Prepare the Colocasia Leaves
Create the Besan Paste
Assemble and Roll the Patrado
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A classic Gujarati snack made from tender colocasia leaves coated in a spicy and tangy chickpea flour paste. The rolls are steamed, sliced, and then tempered for a delightful crispy finish.
This gujarati recipe takes 65 minutes to prepare and yields 4 servings. At 335.31 calories per serving with 14.3g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Steam the Rolls
Cool and Slice
Temper and Serve
Instead of shallow frying, arrange the steamed slices on a baking tray, lightly brush with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until crisp.
Add 2-3 tablespoons of grated coconut and a tablespoon of crushed peanuts to the besan paste for extra texture and flavor.
Incorporate a small amount of goda masala into the besan paste for a slightly different, aromatic flavor profile characteristic of the Maharashtrian version, known as Alu Vadi.
Both besan (chickpea flour) and colocasia leaves are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Colocasia leaves are known to be rich in iron, an essential mineral for forming hemoglobin, which transports oxygen in the blood and helps prevent anemia.
Besan is a valuable source of plant-based protein, which is crucial for muscle repair, building tissues, and overall body function, making this snack a nutritious choice.
Colocasia leaves are a powerhouse of essential vitamins, particularly Vitamin A and Vitamin C, which are vital for vision, immune function, and skin health.
The itchiness is caused by calcium oxalate crystals present in colocasia leaves. To prevent this, always choose tender leaves, meticulously shave off all thick veins, and use a souring agent like tamarind paste, which helps neutralize the crystals.
Yes, Patrado can be quite healthy. The steamed version is low in fat and rich in nutrients from the colocasia leaves and besan. The leaves are a good source of fiber, iron, and vitamins A and C. The final tempering adds fat, so for a healthier meal, you can enjoy it steamed or bake the slices instead of frying.
One serving of Patrado (about 6 slices) contains approximately 330-350 calories, primarily from the besan and the oil used in tempering. The calorie count will be significantly lower if you consume the steamed version without frying.
While authentic Patrado is made with colocasia leaves, you can try a similar preparation using large spinach leaves or swiss chard. The taste and texture will be different, but it can be a good substitute if colocasia leaves are unavailable.
It's best to store the untempered, steamed rolls. Wrap them tightly or place them in an airtight container in the refrigerator for up to 4 days. Slice and temper them just before serving to enjoy them fresh and crispy.
Yes, you can freeze the steamed and cooled logs. Wrap them well in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before slicing and tempering.