Patrel showed up in my life through a Gujarati neighbor who brought over a small box during Diwali, and I spent the next week trying to figure out how she got those leaves to stay rolled without toothpicks. It took a few tries before I realized the batter thickness matters more than I thought. The first time I made them, the rolls fell apart in the steamer because I used too much water in the gram flour mix.
Now I keep the batter thick enough to coat the back of a spoon without dripping, and the rolls hold their shape perfectly. The smell of steaming colocasia leaves mixed with cumin and coriander always reminds me of that first bite, slightly crisp on the outside and soft in the middle, with just enough tang to make you reach for another piece.
About the Recipe
This recipe takes about an hour from start to finish, including prep and steaming time. Colocasia leaves can be found in most Indian grocery stores, and the rest of the ingredients are pantry basics. I make patrel when I have a little extra time on a weekend or when guests are coming over and I want something that can be prepped ahead and fried just before serving. The steaming can be done a day in advance, which makes the actual frying quick and easy when you need it.
Why you will love this recipe
The combination of textures here is what keeps me coming back. You get the softness of the steamed filling against the slight chew of the colocasia leaf, and then frying adds a golden crust that snaps when you bite into it.
The tamarind and jaggery create a sweet-sour backdrop that cuts through the richness of gram flour, and the fresh paste of green chillies, ginger, and coconut adds a brightness that dried spices alone cannot deliver. These hold up well at room temperature, so you can fry a batch and serve them over a couple of hours without worrying about them getting soggy.
Cooking Tips
The most common mistake is making the batter too thin, which causes it to slide off the leaves or make the rolls too wet to handle. If your batter drips easily, add more gram flour a tablespoon at a time until it is thick and spreadable. Another issue is not drying the leaves properly after washing. Any moisture left on the surface will dilute the batter and make the rolls steam unevenly.
Pat them completely dry with a kitchen towel before you start spreading the filling. If the rolls crack while steaming, your leaves might be too old or brittle. Choose fresh, pliable leaves that bend without tearing.
Top Tips
- Keep the batter thick enough to hold its shape on the leaf. It should not run or pool at the edges.
- Steam the rolls without the pressure cooker weight so they cook gently and do not burst open.
- Cool the steamed rolls completely before slicing. Warm rolls are soft and will compress under the knife.
- Fry on medium heat so the vadis turn golden and crisp without burning. High heat will darken the outside before the inside crisps up.
- You can skip the garlic in the paste if you prefer a milder flavor, especially for festive occasions.
Serving and Storing Suggestions
This recipe makes about 24 to 30 vadis, depending on how thick you slice them, and serves 4 to 6 people as a snack. Prep time is around 20 minutes, steaming takes 7 minutes, and frying takes another 15 to 20 minutes in batches. Serve patrel warm or at room temperature with green chutney or a simple yogurt dip. They stay crisp for a few hours after frying.
Store any leftover steamed rolls in the fridge for up to two days and fry them fresh when needed. Once fried, they are best eaten the same day.
Similar Recipes
- Patra
- Kothimbir Vadi
- Methi Muthiya
- Palak Pakoda
Nutrient Benefits
Colocasia leaves are rich in dietary fiber and vitamins A and C, which support digestion and immunity. Gram flour adds plant-based protein and helps keep you full longer. Tamarind provides antioxidants and aids digestion, while jaggery offers iron and trace minerals. The fresh paste of ginger, garlic, and green chillies brings anti-inflammatory properties and supports metabolism. Steaming the rolls before frying reduces the overall oil absorption, making this a lighter snack compared to something fully deep-fried.
Patrel
Ingredients
- 6 Arvi (Colocasia Leaves)
- 1 cup Flour (Gram)
- 1 Onion (small, minced)
- 2 tbsp Tamarind Juice (thick)
- 1 Jaggery (small piece)
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- Salt (a pinch)
- Salt to taste
Grind to Paste:
- 3 Green Chillies
- Ginger (1 inch piece)
- 3 cloves Garlic (optional)
- 1 tbsp Coriander Leaves (chopped)
- 1 tbsp Coconut (grated)
For frying Vadis
- 1 cup Oil
- Amchoor (a pinch)
- Sugar (a pinch)
Instructions
- Wash each leaf thoroughly, spread on a cloth to dry and keep aside.
- Mix together in a bowl the ground paste with gram flour, onion, tamarind juice, jaggery, coriander powder, cumin powder, chilli powder, turmeric powder and salt to form a thick batter.
- Heat a little oil, pour over batter and mix.
- Spread a leaf on a plank, upside down.
- Apply butter all over the surface 1/2 inch away from the edge.
- Carefully roll the leaf tightly pulling in the sides.
- Prepare all leaves like this.
- Place them side by side, steam the rolls in a pressure cooker without putting on the weight, for about 5 to 7 minute or till they turn soft.
- Remove, cool, cut into 1 inch thick slices (vadis).
- Heat little oil, preferably in a non-stick pan, fry 4 to 5 vadis at a time till they turn golden brown and crisp.
- Sprinkle amchoor and sugar on vadis.
- Serve as a snack.
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Frequently Asked Questions
Q: Why did my patrel rolls fall apart while steaming?
A: The batter was likely too thin or the leaves were not rolled tightly enough. Make sure the batter is thick and spreadable, not runny. Roll the leaves firmly and tuck in the edges as you go so they hold their shape during steaming.
Q: Can I make the steamed rolls ahead of time?
A: Yes, steam the rolls and let them cool completely, then store them in an airtight container in the fridge for up to two days. Slice and fry them just before serving so they stay crisp.
Q: What can I use instead of colocasia leaves if I cannot find them?
A: There is no direct substitute that gives the same taste and texture, but you can try using large spinach leaves or cabbage leaves in a pinch. The flavor will be different, and the rolls may not hold together as well.
Q: My vadis turned out too soft after frying. What went wrong?
A: The batter may have been too wet, or the frying heat was too low. Make sure the batter is thick, and fry the vadis on medium heat until they turn golden and crisp on all sides.
Q: Can I bake these instead of frying?
A: You can try baking them at 180 degrees Celsius for 15 to 20 minutes, flipping halfway through. They will not be as crisp as fried vadis, but they will still taste good and be lighter.
