Patrode
A classic Maharashtrian snack where tender colocasia leaves are slathered with a tangy and spicy chickpea flour paste, rolled, steamed, and then pan-fried to crispy perfection. A delightful burst of flavors in every bite.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare Leaves and Batter (15 minutes)
- b.Thoroughly wash the colocasia leaves and pat them completely dry. Place a leaf upside down and carefully shave off the thick central vein with a sharp knife, being careful not to tear the leaf. Repeat for all leaves.
- c.Soak the tamarind in 1/4 cup of warm water for 10-15 minutes. Squeeze the pulp and strain it, discarding the solids.
- d.In a blender, create a smooth paste of ginger, garlic, and green chilies with a splash of water if needed.
- e.In a large mixing bowl, combine besan, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, hing, and salt.
- f.Add the ginger-garlic-chili paste, tamarind pulp, and grated jaggery to the dry ingredients. Mix well.
- g.Gradually add water while whisking to form a thick, lump-free, spreadable paste. The consistency should be like that of a thick pancake batter.
- 2
Step 2
- a.Assemble and Roll the Patrode (15 minutes)
- b.Place the largest leaf upside down on a clean work surface. Spread a thin, even layer of the besan paste over the entire surface using your fingers or a spatula.
- c.Place a slightly smaller leaf on top and repeat the process. Continue stacking and layering 4-5 leaves from largest to smallest.
- d.Fold the left and right sides of the leaf stack inwards by about 1-2 inches.
- e.Starting from the bottom (stem side), roll the stack up tightly into a compact log. The paste will act as a glue.
- f.Repeat the entire process with the remaining leaves and paste to create a second roll.
- 3
Step 3
- a.Steam the Rolls (25 minutes)
- b.Bring water to a boil in a steamer or a large pot with a rack.
- c.Lightly grease the steamer plate or rack with oil. Place the prepared rolls on it, ensuring there is space between them for even cooking.
- d.Cover and steam on medium heat for 20-25 minutes.
- e.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.
- 4
Step 4
- a.Cool and Slice the Rolls
- b.Once steamed, carefully remove the rolls from the steamer and place them on a plate or wire rack.
- c.Allow them to cool down to room temperature completely. This is a crucial step and can take 30-40 minutes. Slicing them while hot will cause them to crumble.
- d.Once cooled, use a sharp, serrated knife to cut the rolls into 1/2-inch thick slices (vadis).
- 5
Step 5
- a.Shallow Fry or Temper (10 minutes)
- b.Heat oil in a wide, non-stick pan or tawa over medium-high heat.
- c.Carefully arrange the sliced patrode in a single layer without overcrowding the pan.
- d.Shallow fry for 3-4 minutes per side, until they turn golden brown and crispy.
- e.Remove the fried patrode and place them on a paper towel to absorb any excess oil.
- 6
Step 6
- a.Garnish and Serve
- b.Arrange the crispy patrode on a serving platter.
- c.Garnish generously with fresh grated coconut, sesame seeds, and chopped coriander leaves.
- d.Serve immediately while hot with green chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select tender, fresh, and dark green colocasia leaves for the best results. Avoid any with blemishes or tears.
- 2The paste consistency is key. If it's too runny, it will ooze out during steaming. If too thick, it will be hard to spread and may taste dry.
- 3Do not skip trimming the thick veins, as they can be tough and prevent the rolls from cooking evenly.
- 4The combination of tamarind and jaggery is essential not only for the sweet and sour flavor but also to counteract the potential itchiness from the calcium oxalate crystals in the leaves.
- 5Ensure the steamed rolls are completely cool before slicing. Refrigerating them for 20-30 minutes can make slicing even easier and cleaner.
- 6For a healthier version, you can skip the frying. Instead, prepare a tadka (tempering) of mustard seeds, sesame seeds, and curry leaves in 1 tbsp of oil and toss the steamed slices in it.
Adapt it for your goals.
Healthier Version
Skip the shallow frying. Either serve the steamed slices as is, or toss them in a light tempering (tadka) of mustard seeds, sesame seeds, and a pinch of hing in 1 tsp of oil.
Baked VersionBaked Version
Arrange the steamed and sliced patrode on a baking sheet, lightly brush with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until crisp.
Gujarati Patra StyleGujarati Patra Style
Add a pinch of baking soda to the batter to make it lighter. The flavor profile is often sweeter in the Gujarati version, so you can increase the jaggery slightly.
Leaf SubstituteLeaf Substitute
If colocasia leaves are unavailable, you can try this recipe with large spinach leaves or swiss chard, though the authentic taste and texture will differ.
Why this is on our healthy list.
Rich in Dietary Fiber
Both besan (gram flour) and colocasia leaves are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Plant-Based Protein
Besan is a protein-rich flour, making Patrode a good snack for vegetarians and vegans to meet their protein requirements, which is essential for muscle repair and growth.
Packed with Vitamins and Minerals
Colocasia leaves are a powerhouse of nutrients, including Vitamin A, Vitamin C, iron, and calcium, which are vital for vision, immunity, and bone health.
Frequently asked questions
Colocasia leaves contain calcium oxalate crystals, which can cause irritation or itchiness. Using a souring agent like tamarind or kokum, along with proper cooking (steaming), helps to break down these crystals and neutralize the effect.