Patrado
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
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Colocasia Leaves
- b.Rinse the colocasia leaves thoroughly under running water and pat them completely dry with a clean cloth.
- c.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
Step 2
- a.Create the Besan Paste
- b.In a large mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, coriander powder, cumin powder, hing, and salt.
- c.Add the tamarind paste, grated jaggery, and ginger-green chili paste to the dry ingredients.
- d.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
Step 3
- a.Assemble and Roll the Patrado
- b.Place the largest prepared leaf upside down on your work surface.
- c.Take a portion of the besan paste and spread a thin, even layer across the entire surface of the leaf.
- d.Place a second leaf on top, with its tip pointing in the opposite direction to the first leaf. Apply another thin layer of paste.
- e.Repeat this process, stacking 4-5 leaves in alternating directions.
- f.Fold the left and right sides of the leaf stack inwards by about 1-2 inches.
- g.Starting from the wider bottom end, roll the stack up tightly into a firm cylindrical log.
- h.Repeat the entire process to create 2-3 logs with the remaining leaves and paste.
- 4
Step 4
- a.Steam the Rolls
- b.Lightly grease a steamer plate or tray. Place the prepared logs on the tray, ensuring there is space between them for even cooking.
- c.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.
- d.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
Step 5
- a.Cool and Slice
- b.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.
- c.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
Step 6
- a.Temper and Serve
- b.Heat oil in a wide, non-stick pan over medium heat. Add the mustard seeds and allow them to crackle.
- c.Add the sesame seeds and curry leaves, and sauté for 30 seconds until the seeds turn light brown and fragrant.
- d.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.
- e.Garnish with freshly chopped coriander leaves and grated coconut. Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select fresh, tender, and dark green colocasia leaves for the best flavor and texture.
- 2Shaving the thick veins is non-negotiable. It prevents the common itchy sensation in the throat.
- 3Ensure the besan paste is thick. A runny paste will ooze out during steaming and result in a messy roll.
- 4Cooling the steamed logs completely before slicing is the secret to getting perfect, clean-cut slices.
- 5For a healthier, low-oil version, enjoy the steamed patrado slices without the final tempering step. They are delicious on their own.
- 6Steamed rolls can be refrigerated in an airtight container for up to 4 days. Temper them just before you are ready to serve.
Adapt it for your goals.
Healthier Option
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.
Filling EnrichmentFilling Enrichment
Add 2-3 tablespoons of grated coconut and a tablespoon of crushed peanuts to the besan paste for extra texture and flavor.
Maharashtrian Alu Vadi StyleMaharashtrian Alu Vadi Style
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.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Good Source of Iron
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.
Provides Plant-Based Protein
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.
Packed with Vitamins
Colocasia leaves are a powerhouse of essential vitamins, particularly Vitamin A and Vitamin C, which are vital for vision, immune function, and skin health.
Frequently asked questions
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.