Monsoon special: Crispy fried colocasia leaves rolls

Colocasia leaves are very nutritious and very tasty if made into a patra. It is a very popular snack in the Indian states: Maharashtra and Gujarat. A sweet paste of besan with spicy, sweet and sour flavours is applied over colocasia leaves, rolled and steamed. The best way to have patra is either shallow fried or deep fried until crisp and savour them with sweet and sour chutney or simply with a cup of tea.

Crispy fried colocasia leaves roll

8 fresh colocasia leaves

1 cup gram flour

1 tsp coriander powder

1 tsp cumin powder

½ tsp asafoetida powder

1 tsp red chilli powder

2 tsp dry mango powder

5 cloves garlic, peeled, cleaned and grated

Salt as per taste

Water as required

Refined oil for deep frying

Step 1

Wash and clean the colocasia leaves and remove the stalks from them.

Step 2

Check for the back side (the side with veins visible on the leaves) and identifies the stems and veins which are thicker and harder. Cut or remove them with a knife. If your leaves are small then you might not need to cut it. However, do check all the leaves and remove hard or thick veins from them.

Step 3

In a bowl put gram flour, grated garlic cloves, asafoetida, red chilli powder, cumin seed powder, dry mango powder, coriander seeds powder and salt as per taste. Mix all the ingredients together and add water in the mixture and mix it well to form a smooth paste having a consistency slightly thicker than a pancake batter.

Step 4

Place first colocasia leaf over a flat surface with the side having veins visible facing up. Spread the batter evenly on the leaf with your finger such that it covers an entire surface area. Then, place another colocasia on top of the first one and then apply the batter again in the same manner.

Step 5

Repeat the above process with all the colocasia leaves. Similarly, fold the leaves top and start rolling the leaves tightly to create a thick and tight roll. When rolling gets completed, spread the remaining batter on the open so that roll will remain bonded during steaming.

Step 6

Steam the leaves on medium heat for 20 minutes. Take them out and allow them to cool down, for about 30 minutes. Cut the rolls into 2 cm thick slices.

Step 7

Fry all the rolls as per your taste and put them into absorbing paper for getting away with excess oil. Serve with mint chutney.

*Disclaimer: The recipe has been contributed by Chef Vijesh Modi (Sr. Sous Chef) of The Deltin, Daman. The opinions are the personal opinions of the author. The facts and views appearing in the artcile do not reflect the view of Deccan Chronicle and Deccan Chronicle does not assume any liability and responsibility for the same.