Colocasia Rolls 

Colocasia leaves also known as Taro leaves or Arbi in Hindi is native to southeastern Asia and Indian subcontinent. 

This recipe of Colocasia Rolls popularly known as ‘Patra’ hails from the western state of Gujarat in India. 

Its a dish that is slightly time consuming but worth all the effort.

Time Taken:

Prep. Time – 20 mins

Cooking Time – 15-20 mins

Serves: 2-3


12 medium sized Colocassia Leaves

1 cup gram flour

1 tsp. Chilli powder

1/4 tsp. Turmeric powder

1 big pinch asafoetida

2 tbsp. Jaggery

2 tbsp. Tamarind Pulp

1 tsp. Chilli-ginger paste

Water as required

Salt to taste

For tempering

  • 2 tbsp Sesame Seeds
  • 1 tbsp Musturd Seeds
  • 10-12 chopped curry leaves

For garnishing 

  • Coriander leaves
  • Shredded Coconut 


    1. First, cut the stem off the colocasia leaves and wash the leaves properly.

    2. Now in a bowl, add gram flour, chilli powder, turmeric powder, asafoetida, jaggery, tamarind pulp and ginger-garlic paste. Slowly add water as required to make a smooth paste and allow the jaggery to melt completely. Ensure that the mix is not too runny. It should be a batter like consistency.

    3. Now place one leaf, the tip of the leaf facing your side, on the board and start applying a small quantity of the paste on top of the leaf and spread it evenly.

    4.Place a second leaf on top of the first one, this time the tip facing the opposite side. Apply the paste on top of the second leaf. Repeat this process till all the paste has been applied on all leaves placed one on top of the other. See the video below for reference. 

    5. Now slowly roll the leaves to form a tight neat package. See the video below for reference.​

    6. Now place the package on top of the steamer, and let it cook for 15-20 minutes. See the video below for reference.​

    7. Remove the lid and insert a toothpick   inside colocasia rolls to check if its cooked or not. If it comes out clean, its ready. 

    8. Place the rolls on the chopping board and cut them into 1 inch thick roundels.

    9. Now its time to prepare the tempering. In a non-stick pan, add oil and then add mustard seeds and let it splutter. Now add sesame seeds and when they turn slightly golden, add curry leaves. Add the colocasia roundels and saute them well till they get slightly charred.

    10. Now, garnish them with shredded  coconut and coriander leaves. This is optional. 


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