Patra/ Colocasia Leaves Roll Recipe

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Directions

For the besan mixture

• Combine all the ingredients in a bowl, add 1cup of water and mix thoroughly till the jaggery melts and the mixture becomes smooth and keep it aside.

How to proceed

• Wash the colocasia leaves and dry it using a kitchen towel.
• Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
• Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
• Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
• Fold the leaf around 1” from one side.
• Apply the besan mixture on it and repeat the same with the other side.
• Fold the leaf around 1” from your side.
• Apply the besan paste on it with your fingers.
• Roll it up tightly, apply besan mixture in each fold and keep it aside.
• Steam the roll in a steamer for 20 to 25 minutes or till it becomes firm.
• When cool, cut into 12 mm. (½”) thick slices and keep it aside.
• Heat the oil in a kadhai and add the mustard seeds.
• When the seeds crackle, add the sesame seeds and asafoetida and saute on a medium flame for a few seconds and stir continuously.
• Add the patra pieces, toss gently and saute on a medium flame for a minute.
• Garnish with coconut and coriander and serve it.

Notes

Always use black stem colocasia leaves while making patra.

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Meghna Nath