Himachali Patrode Colocasia Leaf Steamed Rolls Spiced

Method

1. 1

   Understand colocasia leaves: Colocasia leaves (arbi ke patte) are the large, dark green, heart-shaped leaves of the taro plant. They contain calcium oxalate crystals which cause an itching, tingling sensation when raw. The tamarind or lemon juice in the batter neutralises these crystals during steaming. Ensure you use fresh, undamaged leaves only.

2. 2

   Prepare the batter: In a bowl mix 1.5 cups besan, 1 tsp tamarind paste (or lemon juice), 1/2 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp cumin seeds, 1 tsp sesame seeds, 1/4 tsp asafoetida and salt. Add water gradually to make a thick, smooth, spreadable paste — similar to thick hummus consistency. It should spread easily with a spoon but should not drip off a leaf when spread.

3. 3

   Prepare leaves: Wash the colocasia leaves. Pat dry. Using a knife, carefully remove the thick central stem and major veins from the back of each leaf — this allows the leaf to roll more easily and ensures these tough fibrous parts do not remain hard after steaming.

4. 4

   Spread batter on leaves: Place the largest leaf on the work surface, smooth side down. Spread a thin, even layer of batter over the entire surface of the leaf.

5. 5

   Layer: Place a second leaf on top, smooth side down, and spread batter over it again. Repeat with 2 more leaves — making a stack of 3 to 4 leaves with batter spread between each layer.

6. 6

   Roll tightly: Starting from one edge, roll the layered leaves into a very tight, compact cylinder — like rolling a mat. Press firmly as you roll to eliminate air pockets.

7. 7

   Make 2 rolls: Divide the 8 leaves into 2 sets and make 2 rolls.

8. 8

   Steam: Place the rolls in a steamer on a lined rack. Steam on medium heat for 20 to 25 minutes until the batter is cooked through. Test by inserting a toothpick — it should come out clean.

9. 9

   Cool and slice: Cool the steamed rolls for 10 minutes. Then slice each roll into rounds about 1.5 cm thick using a sharp knife.

10. 10

    Serve or pan-fry: Serve the steamed rounds with green chutney. Or pan-fry the rounds in 1 tbsp oil for 2 minutes per side until golden and slightly crispy for a delicious variation.