How do I know when patrado is fully cooked?

The rolls should feel firm, not squishy, and the chickpea paste in the center should no longer taste raw or look wet.

Can I make patrado ahead of time?

Yes. Steam the rolls in advance, cool them, and refrigerate. Slice and temper shortly before serving for the best finish.

Why did my slices break while tempering?

They were likely sliced while too warm, rolled too loosely, or handled too much in the pan. Cool slightly and turn gently.

Can I skip the final tempering step?

You can, but the mustard, sesame, and curry leaves add a lot of aroma, texture, and classic coastal flavor to patrado.

How should I store leftover patrado?

Store cooled pieces in an airtight container in the refrigerator and reheat gently in a pan or steamer before serving.

Home / Recipes / indian / Patrado

indianMediumveganvegetariandairy freenut free

Patrado

RATING

4.5/5(78)

TASTE SCORE

8/10

Patrado is a coastal Indian steamed colocasia leaf roll layered with a sweet, spicy and tangy chickpea flour paste. Sliced and lightly tempered, it has earthy flavor, soft texture, and lovely little swirls in every bite.

PREP

30m

COOK

25m

SERVES

1 PIECE

130 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the colocasia leaves.
1.Wash the colocasia leaves well and pat them dry.
2.Trim the thick stems close to the base.
3.Lightly flatten the thick center vein with a knife so the leaves roll easily.
TIPHandle the leaves gently so they do not tear while spreading and rolling.
mix · ~5 min
Make the spiced chickpea paste.
1.Add chickpea flour, tamarind paste, jaggery, red chili powder, turmeric powder, coriander powder, cumin powder, asafoetida, and salt to a bowl.
2.Pour in the water little by little.
3.Mix into a thick, smooth, spreadable paste with no lumps.
assemble · ~10 min
Layer and roll the patrado.
1.Place one leaf shiny side down and spread a thin layer of paste over it.
2.Place a second leaf on top in the opposite direction and spread more paste.
3.Repeat to make 2 stacks using 4 leaves in each stack.
4.Fold in the sides tightly and roll each stack from base to tip into a firm log.
TIPKeep the paste layer thin and even so the rolls steam through without becoming dense.
steam · ~20 min
Steam the rolls until firm.
Place the rolls in a steamer and steam over medium heat until the chickpea paste is cooked through and the rolls feel firm to the touch.
rest · ~5 min
Cool the rolls slightly before slicing.
TIPWarm rolls can break while slicing, so let them settle for neat pinwheel pieces.
prep
Slice the steamed rolls.
Cut each roll into 4 equal slices to make 8 pieces total.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add sesame seeds and curry leaves and cook for a few seconds.
saute · ~2 min
Coat the slices in the tempering.
Add the sliced patrado to the pan and turn gently for 1 to 2 minutes so the tempering coats the pieces well without breaking them.
serve
Serve the patrado warm.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the taro leaves well before spreading the batter so the paste clings instead of sliding off.
2
Flatten only the thick center vein lightly; cutting too deep can make the leaves tear while rolling.
3
Keep the besan paste thick and spreadable, not runny, or the layers will seep and the rolls may open.
4
Roll each stack firmly and tuck in the sides well to get neat pinwheel slices after steaming.
5
Steam on medium heat until the log feels set and a knife inserted into the center comes out without raw batter.
6
Let the steamed rolls cool for a few minutes before slicing; this helps the swirls stay intact.
7
Use a wide pan and turn the slices gently during tempering so the patrado gets coated without crumbling.
8
Patrado keeps well after steaming; slice and temper just before serving for the best texture.