Make Ahead

Patra - Made from Colocasia leaves or Elephant ears...

December  7, 2011
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  • Serves 4
Author Notes

Colocasia leaves or Elephant ears, found in Southeast Asia or Polynesia are the basic part of this recipe. As poi is to Hawaii , Patra is to the people of Gujarat State In India.
The dish is prepared by layering the leaves of colocasia slathered by a chickpea flour batter and then steamed. They taste so delish even steamed with some oil on side. They can be eaten three ways either steamed, steamed and sauteed or steamed and deep fried. Recently I have been to Hawaii , and someone from Hawaii showed me a picture of Colocasia leaves, saying have you ever seen Elephant Ears. So , Wayde here goes the recipe for you. I have seen the big Colocasia leaves and even tasted them since birth..Aloha and Mahalos...lolz..Btw this is my father-in-laws favorite dish. —Devangi Raval

What You'll Need
  • 12 Colaccasia Leaves
  • 1& 1/2 cups Chickpea Flour or Besan
  • 2 teaspoons Corrainder Powder
  • 2 teaspoons Cumin Powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red Chilli Powder
  • 2 teaspoons Ginger paste
  • 2 teaspoons Green Chilli paste
  • 1/4 teaspoon Garam Masala
  • 3&1/2 teaspoons Jaggery
  • 1 handful Tamarind
  • 2 teaspoons Sesame seeds
  • 1/2 teaspoon Soda Bicarbonate or Eno
  • Salt to taste
  • 4 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 2 to 3 Curry leaves
  • a pinches Asafoetida
  • 3 tablespoons Fresh Grated Coconut
  • Handful Cilantro leaves chopped
  1. Wash the Colocasia leaves properly. Cut out the stems from the leaves, carefully not to tear the leaves as they are the surface for us to work on. Please check out the pics above to get an idea. If the leaves are torn or have wholes naturally its OK. But, while removing the stems we will have to take care not to tear the leaves. We have to remove only the thick stems and the thin ones need not be removed. Keep aside.
  2. Take chickpea flour in a glass bowl, add the roasted cumin powder, coriander powder, garam masala, turmeric, red chilli powder, ginger-green chilli paste, salt, sesame seeds, jaggery, soda bicarbonate and two tablespoons of oil. Mix the dry ingredients well. Add tamarind juice to this mixture. And, make it a like paste. Not too thick or not to thin or running.
  3. Take the Colocasia leaves , place it on a wooden chopping board surface shiny side downwards. Spread the chickpea paste evenly on top of the leaf. Take another leaf ,place it over it but with its tapering end in the opposite direction of the first one. Spread the chickpea paste on this leaf also. Repeat this with the third leaf. Use three leaves for per roll which will equal to 4 rolls, as we took 12 total leaves. Fold the leaves with paste sidewards and form a roll the way we fold it for a wrap or summer rolls. Tie it with a string or else try to stick a little bit of paste at the end and it might stick and stay well rolled-up. After all the four rolls are ready .
  4. Steam these rolls in a steamer for about 20 minutes. You can also steam them in pressure cooker without applying any weight or whistle. Remove , once steamed and let them cool down. Cut them into one inch pieces.
  5. Take remaining 2 tablespoons of oil in a pan, add mustard seeds, curry leaves, and let them crackle and add asafoetida. And, finally some sesame seeds and add these pieces and saute till crisp. Garnish it with freshly scraped or grated coconut and coriander or cilantro leaves. Serve them with Tamarind or cilantro mango chutney.

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