Patra Bhajia brings the authentic flavors of Indian street food right to your kitchen. This rolled and steamed snack has a perfect balance of textures and tastes. The colocasia leaves provide an earthy base, while the besan filling adds spice and tang. My grandmother taught me this recipe, and I’ve been making it for years – each bite brings back memories of busy Indian markets and family gatherings.
About the Recipe
This homemade version of Patra Bhajia is much better than store-bought ones. The recipe might look tricky at first, but don’t worry – I’ll guide you through each step. The mix of tamarind, spices, and besan creates magic when steamed inside the colocasia leaves. It’s healthy, vegetarian, and perfect for teatime snacking.
Why You’ll Love This Recipe
You’ll love how the flavors develop during steaming – the besan mixture becomes soft while the leaves keep their shape. The final tempering with mustard and sesame seeds adds a wonderful crunch. It’s a great make-ahead snack that stays fresh for days. Plus, it’s naturally gluten-free and vegan.
Cooking Tips
– Choose fresh, unblemished colocasia leaves
– Don’t skip the steaming time – it’s crucial for proper cooking
– Let the rolled leaves cool completely before cutting
– If the paste is too thick, add a little water
– Steam on medium heat for even cooking
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour
Serve hot with green chutney or ketchup. Store in an airtight container in the fridge for up to 4 days. Reheat in a pan or microwave before serving.
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Nutrient Benefits
Colocasia leaves are rich in fiber and vitamins A and C. Besan adds protein, while sesame seeds provide calcium and healthy fats. The spices have anti-inflammatory properties. This snack is low in calories and good for digestion.
Patra Bhajia
Ingredients
- 10 Patra Colocasia Leaves (washed, thick veins trimmed)
- 1/2 cup Besan Flour
- 1/2 tsp Cumin Seeds (ground)
- 1/4 cup Tamarind Extract
- 1/4 tsp Turmeric Powder
- 1 1/2 tsp Red Chilli Powder
- 1 1/2 tsp Sugar (powdered)
- 1/2 tbsp Oil
- Asafoetida (a pinch)
- Salt as per taste
For Seasoning:
- 1/2 tbsp Coriander Leaves (chopped)
- 1/2 tbsp Coconut (grated)
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1/2 tsp Sesame Seeds
- 1/2 tbsp Oil
Instructions
- Roll the colocasia leaves and keep them aside.
- Mix all the ingredients in a bowl and blend well to form a thick paste.
- Place a tblsp of the paste apply it on the leaf surface thinly.
- Put another leaf over it and repeat the process to make a set of 3 to 4 layered leaves.
- Wrap the edges and roll the leaves.
- Secure it tightly by sealing the edges with some paste.
- Steam cook the leaves for 40 minutes.
- Remove and cool.
- Then cut them into 1/2 inch thick slices.
- Heat oil in a pan and add the mustard seeds, cumin seeds and fry till it splutters.
- Add the sesame seeds and coconut.
- Fry for 30 seconds and add salt, sugar and chilli powder.
- Mix well.
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Frequently Asked Questions
Can I make Patra Bhajia without tamarind?
Yes, you can use lemon juice instead. Start with 2 tablespoons and adjust to taste. The tang helps balance the flavors of the spices and besan.
How do I know if the Patra is cooked properly?
Insert a knife into the steamed roll – it should go through smoothly. The leaves should be tender but still hold their shape. The besan mixture shouldn’t taste raw.
Can I freeze Patra Bhajia?
You can freeze the steamed rolls before cutting. Wrap them well and freeze for up to a month. Thaw completely before slicing and tempering.
