Monsoon arrives and so is the desire to have something crispy and healthy to snack on during evenings enjoying with a hot cup of tea. Colocassia leaves are available during this season only and these are rich in iron. Today i got some leaves from the market and luckily it started pouring outside... ofcourse i had a big reason to make them immediately. These rolls are known by various names in different places.. patra in gujarat.. alu wadi in maharashtra.. arbi ke patte ke patode in north india which is my native place.. hence the title remains the same.
Preparation time: 10 min.
Cooking time: 20 min.
Type: Tea-time snack
- 10-12 colocassia leaves
- oil for frying
- 2 cups gram flour
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp coriander powder
- salt to taste
- 2 tbsp lemon juice
- Water as required
- Wash colocassia leaves thoroughly under running water and pat them dry.
- To make batter, in a bowl add gram flour, turmeric powder. red chilli powder, coriander powder, salt and lemon juice.
- Mix them well and make sure the batter is of dropping consistency neither too thick nor thin.
- Place bigger leaf on a flat surface keeping the darker side down.
- Spread the batter on the leaf generously using a spoon or hands.
- Place another leaf on top of it and spread the batter again.
- Repeat this process with 5-6 leaves depending upon their size keeping the smaller inside.
- Now start rolling the leaves from one end and make a roll.
- Repeat the process with other leaves to make another roll.
- Steam the rolls for 15 min. on high heat till a knife inserted comes out clean.
- Let the rolls cool down completely and then cut 1/2" thick slices.
- Deep fry the slices in hot oil for 1-2 min. till golden on both sides.
- Serve hot with coriander chutney or tomato ketchup.
- Once steamed, the rolls can be stored in the refrigerator for later use.
- Number of leaves to make a roll can be increased or decreased depending upon the thickness of roll you like.