Colocasia Leaves Roll | Saru Patra Bhaja | Alu Wadi | Patra Bhajia | Pathrode


Colocasia Leaves are quite abundantly available these days in the super market. Though preparing it is a  very cumbersome process, the end result is loved by many and is hard to say no when served.

Many prefer to have it in steamed form while some try to deep fry it and then consume. Deep Frying definitely increases its shell life, it becomes hard and the real taste of leaves disappear somewhere . Hence, I prefer to pan fry in little poil and temper it with sesame seeds to give it a nice crunch.

Many try to add the steamed dumplings to gravy so it can consumed with rice and bread.

What its called in different languages as far my knowledge goes:

Colocasia Leaves : English
Arbi Ke Patte : Hindi
Alu Pane : Marathi
Saru Patra : Oriya



What You Need:

15-20 arbi ke patte or colocassia leaves or saru patra
1 and 1/2 cup besan or chickpea flour
1 cup tamarind water
1 tsp turmeric powder
salt and jaggery powder to tast
¼th tsp hing
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder

For Tempering :

1 tsp sesame seeds
1 tsp cumin seeds
1 tsp mustard seeds
3 tsp oil
1 tsp chopped coriander
2 green chilies
2 dry red chilies1 tsp grated coconut (Optional)






Steps to Prepare:

Mix Chickpea flour, tamarind water, salt, jaggery, hing, turmeric powder, red chili powder, coriander and cumin powder and whisk till there are no lumps. It should be a thick batter of cake consistency
Clean the leaves and remove the stalk.
Take one leaf and turn it upside down. Apply a thin layer of besan mix.
Take another leaf and place it over it.
Apply spicy batter layer again. Repeat the same till you have 4-5 leaves one above other.



Roll the leaves and apply besan from sides.
Steam the rolls for 40 minutes. If you don’t have steamer, follow the old age method to steam patra. Take a large wok and fill water till half. Tie a muslin cloth very tightly at the mouth of wok. Once water starts boiling, put the patra rolls above the cloth and cover it with a concave shape lid.
Allow the rolls to cool down . Cut the rolls into 1 cm thick piece.

For tempering, heat oil in a pan. Add cumin seeds, mustard seeds, red chilies and green chilies. Add all the patra pieces and fry for 4-5 minutes.
Add sesame seeds, coriander leaves and grated coconut.

12 comments:

  1. I had tasted store bought one.........good dear for sharing this recipe with us...I'll sure try it.

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  2. Looks lovely..Never tried north indian dishes 2 much..My hubby favorite...love to try ur version but here i will not get colocasia leaves..what to do.:(

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  3. Very nice Soma.. only remember seeing them at stores.... in mumbai.....
    thank you for sharing :)

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  4. Nice one! This dish is new to me. Looks good.

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  5. I love the dish! It's appealing and palatable!

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  6. i usually just steam patra..tempering it also sounds very interesting..thanks for sharing the recipe...

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  7. Have seen this dish, but never tried at home..fantastic dish Soma!

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  8. Never tried this dish... but looks delicious...

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  9. Patra sounds nice, I have tried this kind of dish with taro roots leaves...this sounds too good to me, nice one..

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  10. New to me, looks yummy. Good one.

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  11. Never tried this at home, looks fantastic, thanks for sharing!

    Happy diwali to you and your family dear Soma, may this diwali light up your life with prosperity and lots of happiness!!!

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  12. Hi soma...Just came to wish u and ur family a very happy and a prosperous diwali,hope it brings in lots of happiness and luck..have a great time and enjoy

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