Colocasia Patra

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Colocasia Patra

Colocasia(Arbi Leaves pakora), Patir(patra) is a steamed vegetable leaf roll recipe with the colocasia leaves rolled up one after another after getting smeared with a besan paste. These are then cut into small spices and then steamed or deep fried. 

Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min


Serves : 15
  • 10 nos leaves medium sizes arbi leaves

  • 2 tbsp oil

  • 1 tsp mustard seeds

  • 2 tsp sesame seeds

  • 1 pinch asafoetida

  • 1 cups mixture : bengal gram flour

  • 1 tsp green chilli paste

  • 1/2 tsp turmeric powder

  • 1 tsp chilli powder

  • 1/2 tsp asafoetida

  • 3/4 cups grated jaggery

  • 3 tbsp tamarind water

  • 1/2 tsp salt


  • Combine all the ingredients in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.
  • Clean the colocassia leaf on both the sides using a wet muslin cloth.
  • Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
  • Spread a little beasn mixture evenly on the colocassia leaf.
  • Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.
  • Repeat the step for 2 more leaves.Fold the leaves around 2” from both sides.
  • Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.
  • Place all the rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.
  • When cool, cut each roll into thick slices.
  • Heat the oil in a deep non-stick pan and add the mustard seeds.
  • When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.Add the patra pieces, toss gently and cook on a medium flame for a minute.
  • Serve with Dates- Tamarind chutney or hot/ mild mint coriander chutney.