Colocasia (Eddo) Leaf Rolls
Arvi Patte ke Patorae
Patorae are made of fresh Colocasia leaves which are approximately 10x10 inch (25x25cm) and slightly heart shaped. The size of leaves varies enormously. In UK, they are available only at Indian grocers, in small bundles of approximately 250 gm. They are easy to make once you have understood the procedure. Each roll requires approximately 4-6 leaves. The process may seem lengthy, but they are easy to make.
They are traditionally made with Colocasia leaves in India, popular in North Indian and Gujrati communities. Both make them slightly differently from each other, both equally nice. I have made them with other leaves too, including grape leaves. and courgette leaves.
Colocasia esculenta probably originated in India, where it is generally known as Arvi. Its tubers/corm look like small yams, with brown rings, dark and light alternating, all along its fibrous surface. They have a white, cream or light pink flesh. The tubers are used to make chips, soup, numerous varieties of curries and bhajies, roasted like potatoes, even made into flour. It is a staple food in many tropical countries around the world, it is an excellent source of fibre, vitamins C and E, potassium, magnesium, and folic acid. Colocasia leaves of the Indian variety are edible but they must be boiled before eating, in order to remove the oxalates that cause irritation of the tongue. There are many varieties of Colocasia around the world; Eddo, dasheen, elephant's ear, West Indian kale, Cocoyam.
Serves 6-8
Pictures here are from my elder sister Abha Gupta's kitchen.
Ingredients
- For making Patora rolls
- 8-12 colocasia or arvi leaves, washed and drained (4 per roll)
- For the Batter
- 125-150 gm. besan or gram flour
- 1 tsp. ground coriander seeds
- 1 tsp. ground cumin seeds
- 1 level tsp. chilli powder, adjust to taste
- 1-2 green chillies, washed and finely chopped, adjust to taste
- 1 large onion, peeled and finely chopped (optional)
- 1 tsp. salt to taste
- 1/2 tsp baking powder (it keeps the leaves green when cooked)
- A handful of finely chopped/ground coriander leaves. Picture here shows ground coriander leaves.
- Water for making batter
- A pressure cooker or a steamer
- For deep frying, as our mother used to make
- 1 cup oil in a karahi or wok
- For the tarka option
- 1 tbsp. olive or other oil
- 1 tsp. mustard seeds
- 2 whole red chillies, broken roughly
- 6-7 curry leaves (not bay leaves)
- To serve
- Imli Chutney or Mint and Coriander Chutney or ketchup/sauce of choice
Instructions
- Making the batter:
- Place all ingredients, except the leaves in a bowl.
- Add water, only a little at a time, to avoid making a watery batter. beat with your hand o a beater, until smooth and light. You can use an electric beater, I usually do.
- Add chopped or ground coriander leaves. The picture here shows ground coriander leaves, added along with all other batter ingredients.
- Making Patora rolls:
- Place each leaf vein side up and slice off any thick, central vein. If the leaves are young, they don't have thick veins to remove.
- Make a slit at the wider end of each leaf, the base, so that it will lie completely flat on a board.
- Place first leaf on a board or a flat surface and spread a thin layer of batter to cover it all over. This is best done by using your fingers.
- Place second leaf on top of the first, turning it around.
- Repeat the process. Continue like this until 5-6 leaves are layered, ending with a layer of batter.
- Fold in the edges on all sides, to make a rectangular shape. This will give you an even thickness roll.
- Roll up the layered leaves together to make a roll.
- Sometimes, the leaves are too large to fit in the pressure cooker. If they are, divide each roll into two halves, so that they will fit in your pressure cooker or steamer.
- Keep the rolls aside.
- Add a cup of water and bring it to simmer.
- Place a steaming plate (with holes) at the base of a steamer or a pressure cooker, then put a small metal plate/bowl, to raise the level at which the plate of rolls will rest.
- The picture here shows only two rolls cooking at a time. But you can put more, if they will fit well on it. Do not overlap.
- If you want to cook more rolls at a time, place a layer of aluminium foil between layers of rolls, otherwise they will stick together.
- Close the lid and steam the rollls. Cook without pressure, for 15-20 minutes.
- When cool, take the rolls out onto a plate.
- Slice each roll into 1-2 cm. thick slices. Keep aside.They can be frozen at this stage.
- Deep Frying the Patoras
- In my parents family and people from my part of India (Uttar Pradesh), Patora slices are deep fried in hot oil and served hot and crisp, with a mint and coriander chutney
- In Gujrat, slices Patras are served with a Tarka/Baghar/Tempering:
- Heat oil in a wok.
- Add mustard seeds and allow the seeds to splutter. Keep a lid on or the mustard seeds will go in all corners of your kitchen!
- Add curry leaves and dry red chillies, stir and then add sliced Colocasia rolls and fry on medium high, turning over gently, until lightly browned on all sides.
- Serve hot with a Green Chutney or Tamarind (Imli) Chutney or Sauce or Ketchup.
Notes
- You can deep fry the slices from step 18, instead of tarka or tempering. When crisp, drain on a kitchen paper and serve hot and crisp.
- Steamed slices can also be served in a curry sauce.
- Alternative filling for Patoras:
- Soak skinless Urad dal (split black gram dal) for 3-4 hours. Drain and grind it to a paste. You can coarsely grind the dry dal and then soak it in enough water to just cover it, for 3-4 hours. Add a little more water to make a paste. Add salt to taste (and chilli if desired). Make patoras as described above, steam and slice them and deep fry; see last picture.
- You can use very large spinach leaves (they are rather fragile to handle) or cabbage leaves to make similar rolls.
- Also see A Collection of Indian Spicy Street Food (Chaat) Recipes.