Loading...
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
Prepare Leaves and Batter (15 minutes)
Assemble and Roll the Patrode (15 minutes)
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
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.
This maharashtrian recipe takes 70 minutes to prepare and yields 4 servings. At 346.83 calories per serving with 14.2g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Steam the Rolls (25 minutes)
Cool and Slice the Rolls
Shallow Fry or Temper (10 minutes)
Garnish and Serve
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.
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.
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.
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.
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.
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.
Colocasia leaves are a powerhouse of nutrients, including Vitamin A, Vitamin C, iron, and calcium, which are vital for vision, immunity, and bone health.
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.
Patrode can be a healthy snack. The leaves are rich in vitamins and minerals, and the besan provides protein and fiber. The steamed version is very healthy. The shallow-fried version adds extra calories from oil, but is still a better option than deep-fried snacks.
One serving of approximately 6 pieces of shallow-fried Patrode contains around 350-380 calories. The calorie count will be significantly lower for the steamed or tempered version.
Absolutely! The steamed patrode rolls are delicious on their own. You can also make a simple 'tadka' by heating 1-2 teaspoons of oil, adding mustard seeds, sesame seeds, and curry leaves, and then tossing the steamed slices in it for extra flavor without deep frying.
It's best to store the unsliced, steamed rolls. Wrap them tightly in plastic wrap or store in an airtight container in the refrigerator for up to 3-4 days. Slice and fry or temper just before you wish to serve.
While not traditional, you can use large, sturdy leaves like Swiss chard or even large spinach leaves as a substitute. The flavor and texture will be different, but the method remains the same.