indianMediumveganvegetariandairy freenut free

Patrado

Name: Patrado
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: indian
Ingredients: 8 pcs colocasia leaves (medium to large, stems trimmed and veins lightly flattened); 1.5 cup chickpea flour; 2 tbsp tamarind paste; 2 tbsp jaggery (grated); 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch asafoetida; 0.5 tsp salt; 0.75 cup water (to make a thick spreadable paste); 1 tbsp oil; 0.5 tsp mustard seeds; 1 tsp sesame seeds; 6 pcs curry leaves

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.