Patrel (Spicy Colocasia Leaf Rolls)
A traditional Parsi-Gujarati delicacy, Patrel consists of tender colocasia leaves layered with a complex, spicy, sweet, and tangy gram flour paste. This recipe features a unique addition of caramelized bananas and roasted aromatics, creating a rich, savory roll that is steamed until firm and then shallow-fried for a crispy texture. Perfect as a savory snack or side dish, offering a burst of bold flavors in every bite.
Ingredients
- 1/2 cup Wheat flour (Part of the mixed flour base.)
- 1/2 cup Rice flour (Part of the mixed flour base.)
- 1 cup Gram flour (Besan) (Originally '1 tipari'.)
- 1/2 cup Tamarind pulp (Thick extract from soaked tamarind. Originally '1/4 seer' tamarind.)
- 1 large Onion (Originally '1/4 seer'.)
- 1/2 cup Jaggery (grated) (Adjust to taste. Originally '1/4 seer'.)
- 3 tablespoons Grated coconut (fresh or dry) (Originally '3 tolas'.)
- 2 tablespoons Red chili powder (Originally '2 tolas'.)
- 1 tablespoon Black pepper (ground) (Originally '2 tolas'. Adjusted for modern palate.)
- 1 tablespoon Salt (Or to taste. Originally '1 tola'.)
- 1 tablespoon Turmeric powder (Originally '1 tola'.)
- 1 tablespoon Cumin seeds (Originally '1 tola'.)
- 1 inch piece Fresh ginger (Originally '1 tola'.)
- 1 tablespoon Coriander seeds (Originally '1 tola'.)
- 1 bulb Garlic (Originally '1 kade'.)
- 2 whole Ripe bananas
- 1 bunch Fresh coriander leaves (Originally '5 small bunches'.)
- 8 whole Green chilies (Adjust to spice preference.)
- 1/4 cup Ghee (Plus extra for frying.)
- 12 large Colocasia leaves (Patra leaves) (Wash thoroughly and remove thick veins.)
- 1/4 cup Vegetable oil (For frying.)
Instructions
- 1Roast the onion directly over a flame or in hot ashes until soft, or chop finely and fry in a little oil until browned. Roast the coconut, cumin seeds, and garlic cloves on a dry griddle until fragrant. Grind the ginger, garlic, roasted coconut, cumin, green chilies, and fresh coriander into a fine paste.
- 2Peel the bananas, cut them into chunks, and sauté them briefly in a little hot ghee until slightly softened (do not fully cook). In a large bowl, mix the wheat flour, rice flour, and gram flour. (Note: For authentic texture, the wheat and rice flour can be steamed in a cloth for 15 minutes before mixing).
- 3To the flour mixture, add the sautéed bananas and mash them into the flour. Add the prepared aromatic paste, tamarind pulp, jaggery, red chili powder, black pepper, salt, turmeric, coriander seeds, and 1/4 cup ghee. Mix thoroughly to form a thick, spreadable paste. Taste and adjust for a balance of sour, sweet, and spicy flavors. If the paste is too thick, add a little more tamarind pulp or water; if too thin, add a little more flour.
- 4Wash the colocasia leaves and wipe them dry. Remove the thick central veins carefully. Place the largest leaf upside down (vein side up) on a flat surface. Smear a layer of the paste over it. Place a second leaf on top, also upside down, and smear with paste. Repeat for 5-6 leaves per roll. Fold in the sides, then roll the stack tightly from one end to the other to form a log. Secure the roll by tying it with a cotton thread.
- 5Prepare a steamer or place a colander over a pot of boiling water. Arrange the rolls in the steamer, cover tightly, and steam for 30-40 minutes until the leaves are tender and the rolls are firm. Remove from heat and let them cool completely. (Note: Cooling is essential for firm slicing).
- 6Once cooled, remove the threads and slice the rolls into 1/2-inch thick discs. Heat a little oil or ghee in a frying pan. Shallow fry the slices over medium-low heat until they are crisp and golden brown on both sides. Serve hot with a squeeze of lemon juice.