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Colocasia Patra

Colocasia Patra

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50


Serves 15

  • leaves medium sizes arbi leaves 10 nos

  • oil 2 tbsp

  • mustard seeds 1 tsp

  • sesame seeds 2 tsp

  • asafoetida 1 pinch

  • Mixture : bengal gram flour 1 cups

  • green chilli paste 1 tsp

  • turmeric powder 1/2 tsp

  • chilli powder 1 tsp

  • asafoetida 1/2 tsp

  • grated jaggery 3/4 cups

  • tamarind water 3 tbsp

  • Salt 1/2 tsp


  • 01

    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.

  • 02

    Clean the colocassia leaf on both the sides using a wet muslin cloth.

  • 03

    Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.

  • 04

    Spread a little beasn mixture evenly on the colocassia leaf.

  • 05

    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.

  • 06

    Repeat the step for 2 more leaves.Fold the leaves around 2” from both sides.

  • 07

    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.

  • 08

    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.

  • 09

    When cool, cut each roll into thick slices.

  • 10

    Heat the oil in a deep non-stick pan and add the mustard seeds.

  • 11

    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.

  • 12

    Serve with Dates- Tamarind chutney or hot/ mild mint coriander chutney.



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