Entree: India – Gujarat – પાત્રા ➤ Pātrā (Steamed spiced colocasia leaf rolls made from chickpea batter, sliced and pan-fried)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 6 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 20 large colocasia (taro) leaves (about 10 5/8 oz (300 g))
- 2 cups (240 g) besan (chickpea flour)
- 1/2 cup (120 ml) tamarind pulp (strained)
- 3 tbsp (45 ml) jaggery or brown sugar, grated (1 9/16 oz (45 g))
- 1 tsp (5 g) turmeric powder
- 2 tsp (10 g) red chili powder (adjust to taste)
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) cumin powder
- 1/2 tsp (1 g) asafoetida (hing)
- 2 tsp (10 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (45 g) grated fresh coconut (optional)
- 3 tbsp (45 ml) toasted sesame seeds, plus 1 tsp (5 ml) for garnish (about 1 1/16 oz (30 g))
- 3 tbsp (45 ml) oil for batter and brushing (3 tbsp (45 ml))
- 1/2 cup (120 ml) water, plus extra as needed
- 2 tbsp (30 ml) vegetable oil or ghee for shallow frying (2 tbsp (30 ml))
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) sesame seeds for tempering (optional)
- 8–10 curry leaves (optional)

Show original ingredient measurements

- 20 large colocasia (taro) leaves (about 300 g)
- 2 cups (240 g) besan (chickpea flour)
- 1/2 cup (120 ml) tamarind pulp (strained)
- 3 tbsp (45 ml) jaggery or brown sugar, grated (45 g)
- 1 tsp (5 g) turmeric powder
- 2 tsp (10 g) red chili powder (adjust to taste)
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) cumin powder
- 1/2 tsp (1 g) asafoetida (hing)
- 2 tsp (10 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (45 g) grated fresh coconut (optional)
- 3 tbsp (45 ml) toasted sesame seeds, plus 1 tsp (5 ml) for garnish (about 30 g)
- 3 tbsp (45 ml) oil for batter and brushing (45 ml)
- 1/2 cup (120 ml) water, plus extra as needed
- 2 tbsp (30 ml) vegetable oil or ghee for shallow frying (30 ml)
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) sesame seeds for tempering (optional)
- 8–10 curry leaves (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the batter: In a bowl, whisk besan, turmeric, red chili, coriander, cumin, asafoetida and salt. Add tamarind pulp, jaggery, lemon juice, 3 tbsp (45 ml) oil and 1/2 cup (120 ml) water and stir to a thick, spreadable batter; add grated coconut and 3 tbsp (45 ml) toasted sesame seeds. Adjust water to reach a paste that spreads easily but is not too runny.
2. Prepare leaves: Wash and pat dry colocasia leaves. Trim central stem ridge if too thick so leaves lie flat. On the underside of each leaf, spread a thin layer of the besan paste, overlapping leaves and stacking 2–3 leaves if needed to create manageable sheets.
3. Assemble rolls: Starting at one end, roll the layered leaf stack tightly into a cylinder. Repeat with remaining leaves and paste. Brush rolls lightly with oil.
4. Steam: Place rolls in a steamer basket over boiling water, cover, and steam for 25–30 minutes until firm and cooked through. Allow to cool to room temperature.
5. Slice and temper: Once cooled, slice rolls into 1/2-inch (1.3 cm) thick rounds. Heat 2 tbsp (30 ml) oil or ghee in a skillet over medium heat. Add mustard seeds and curry leaves; when mustard seeds pop add sliced rounds in batches and shallow-fry until both sides are golden and slightly crisp, about 2–3 minutes per side. Sprinkle additional sesame seeds while frying.
6. Serve: Arrange hot patra on a platter and garnish with a little extra grated coconut or lemon wedges. Serve warm with chutney or a squeeze of lemon.

1. Make the batter: In a bowl, whisk besan, turmeric, red chili, coriander, cumin, asafoetida and salt. Add tamarind pulp, jaggery, lemon juice, 3 tbsp oil and 1/2 cup water and stir to a thick, spreadable batter; add grated coconut and 3 tbsp toasted sesame seeds. Adjust water to reach a paste that spreads easily but is not too runny.
2. Prepare leaves: Wash and pat dry colocasia leaves. Trim central stem ridge if too thick so leaves lie flat. On the underside of each leaf, spread a thin layer of the besan paste, overlapping leaves and stacking 2–3 leaves if needed to create manageable sheets.
3. Assemble rolls: Starting at one end, roll the layered leaf stack tightly into a cylinder. Repeat with remaining leaves and paste. Brush rolls lightly with oil.
4. Steam: Place rolls in a steamer basket over boiling water, cover, and steam for 25–30 minutes until firm and cooked through. Allow to cool to room temperature.
5. Slice and temper: Once cooled, slice rolls into 1/2-inch (1.3 cm) thick rounds. Heat 2 tbsp oil or ghee in a skillet over medium heat. Add mustard seeds and curry leaves; when mustard seeds pop add sliced rounds in batches and shallow-fry until both sides are golden and slightly crisp, about 2–3 minutes per side. Sprinkle additional sesame seeds while frying.
6. Serve: Arrange hot patra on a platter and garnish with a little extra grated coconut or lemon wedges. Serve warm with chutney or a squeeze of lemon.