Patrode
colocasia leaves layered with spiced gram flour, steamed into rolls and fried in slices
Allergens in Patrode: sesame, mustard.
Ingredients
Quantities for 4.
- 12 large leaves Colocasiacatalogued as colocasia. You want the leaves, arbi patta, not the corm
- 250g Besan
- 3 tbsp Rice Flourkeeps the paste from going rubberyoptional
- 3 tbsp thick pulp Tamarindthe acid that neutralises the itch in the leaves
- 1 tbsp, grated Jaggery
- 1 tsp Ajwain
- 1 tsp Turmeric
- 1.5 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 4 tbsp Mustard Oil
- 1 tsp Mustard Seedsoptional
- 1 tbsp Sesamefor the final temperingoptional
- about 150ml Water
- to taste Salt
- 3 tbsp, chopped Coriander Leavesoptional
Cookware
steamer, kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Choose young colocasia leaves. Old ones carry far more calcium oxalate and will leave your throat scratching however much tamarind you use.
- Shave the thick central rib flat with a knife on the underside of each leaf, or the rolls will not lie flat.
- Soak 30g tamarind in 150ml hot water for 20 minutes and strain to get the 3 tbsp of pulp. Do not skip it. It is doing chemistry, not just flavour.
- The steamed rolls must cool completely, ideally 2 hours or overnight, before you slice them. Warm rolls crumble.
Method
- Wipe the leaves clean and shave down the raised central ribs so each leaf lies flat.
- Whisk the besan, rice flour, tamarind pulp, jaggery, ajwain, turmeric, chilli powder, coriander powder, cumin powder, hing and salt with enough water to make a thick spreadable paste, about the consistency of peanut butter.Too thin and it runs out of the rolls in the steamer. It should cling to a spoon turned sideways.
- Lay a leaf shiny side down, spread a thin even layer of paste over it, and lay a second leaf on top facing the opposite way. Build stacks of 4 leaves.Thin layers. A thick smear steams into a wet, gummy centre.
- Fold the two long sides of each stack inward, spread a little more paste on the folds, then roll up tightly from the base into a firm log.
- Steam the rolls seam side down for 25-30 minutes, until a knife pushed into the centre comes out clean.
- Cool the rolls completely, at least 2 hours, then cut into 1.5cm thick slices.Cold rolls cut cleanly. This is the difference between neat rounds and a broken mess.
- Heat the mustard oil in a kadhai until it smokes, cut the heat for a minute, then pop the mustard seeds and sesame.
- Lay the slices in a single layer and shallow fry 3 minutes a side until crisp and browned at the edges.
- Drain, scatter with coriander leaves and serve hot with tea, or with rice and dal as part of a meal.
Storage
The steamed rolls keep 4 days refrigerated unsliced and freeze for a month. Slice and fry straight from cold. Fried slices are best eaten the same day.
Nutrition Good estimate
One serving of Patrode (159 g) is about 482 calories, or 303 calories per 100 g.
Medium protein: 16 g a serving, 14% of the calories
| Per serving159 g | Per 100 g | |
|---|---|---|
| Calories | 482 kcal | 303 kcal |
| Protein | 16.4 g | 10 g |
| Carbohydrate | 59.9 g | 38 g |
| of which sugars | 15.2 g | 10 g |
| Fibre | 9.6 g | 6 g |
| Fat | 20.4 g | 13 g |
| of which saturated | 2.4 g | 2 g |
| of which unsaturated | 15.8 g | 10 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Pahari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.