How to Make Colocasia Leaf Spicy Rolls (Patrode)
Colocasia (taro) leaves are not to be eaten raw. They are itchy when they are raw. They should be eaten only after cooking.
Note: The dishes made from these leaves should be spicier. Hence make use of red chili, tamarind, and salt in good proportion.
This dish is very delicious and healthy. Hence, people from all parts of the world make and eat it regularly. Though the procedure seems to be long, it is worth cooking them in a large quantity. You can easily store them for future use. The method of storing is also mentioned in this article.
Taro leaves are abundant in India and in many other countries. There are many varieties of the leaves, but the basic features are same. They differ in shape, size, color, thickness, and the thickness of the veins on it. To get the best out of these leaves, you should use them when they are young and tender. Once they are mature and old, there is every possibility that they may induce itching on the hand, tongue, throat, or wherever you have touched them raw or cooked.
I have heard, people using fancy plants grown in container pots that poorly resemble colocasia leaves to make food items. Be careful that there are poisonous varieties among fancy plants. Don't consume them unless you are sure of their edibility. Make a point that actual taro leaves can be recognized easily.
Taro leaves are found naturally grown on the damp area near ponds, river beds etc. These leaves are generally not consumed due to the rough conditions in which they are grown. One more reason is, the leaves grown under the full sunlight and without getting adequate manure tend to be itchy. To avoid the risk, most people use colocasia leaves that are grown in the farms, plantations or in the backyard.
How to use the leaf: While using the leaf, you have to wash them, remove the stem, and remove the thick veins on the backside. Use them within 2 days of removing from the plant. You can make many varieties of dishes with the leaf.
Ingredients for Making the Batter
- 3 cups raw white rice, Soak for 3 hours and strain
- a pinch Fenugreek seeds, soak with rice
- 1 tbsp jaggery, powder
- 12 red chili-long, spicy variety
- 1 tsp turmeric powder
- 1/6 tsp asafoetida/hing
- 1 1/2 tsp cumin seeds
- 2 tsp coriander seeds
- lemon size tamarind, soaked
- 2 tsp salt, to taste
- 3/4 cup coconut, grated
- Take all the ingredients in a grinder. Make a thick, near-smooth batter adding sufficient water while grinding.
- Rest the batter for two hours.
Step-By-Step Images and Instructions of Making Colocasia Rolls:
- Wash the leaves. Remove the thick veins at the back. Pat dry them.
- Place a leaf upside down. Thinly apply the batter on the surface with your fingers. See that you are evenly applying the batter, not leaving any space in between. Place one more leaf overlapping the earlier leaf. Apply the batter. Repeat the procedure for 5-6 leaves.
- Now, fold the bottom, the right, and the left edges as shown in the image. Thinly apply the batter on the foldings. Holding tightly, roll it upwards till you reach the end. Collect the rolls on a plate.
- Repeat the procedure for all the leaves.
Steaming the Colocasia Rolls:
- You can steam cook them just like that or you can cut them into pieces of about three inches.
- Steam cook in a cooker for 20 minutes, without keeping weight. You can even use a steamer for this purpose.
- What I do is, after steaming for 20 minutes, I place the weight to the cooker and get one whistle. Stop cooking immediately. This will make me sure that rolls are completely cooked.
- Remove the rolls on a plate. Hot and spicy rolls are very flavorful and soft in texture. Eat them hot with a few drops of coconut oil on top.
- If you want to retain the shape and color of the rolls intact, don't cook it for one whistle, just steam, keeping an inverted steel glass on the weight hole. This blocks the pressure going out rapidly and ensures proper cooking.
- Colocasia rolls remain fresh for two days in the normal temperature. You can store it in a refrigerator for a week. Reheat it at the time of eating. People store it in the freezer for months and years!
Other Variations of Making Snacks Using Steamed Colocasia Rolls:
- Once the rolls are cool, it becomes firm and soft. Chop them into cubes of about one-inch sides.
- Heat two tablespoon oil in a Kadhai. Throw some mustard seeds. Let it crackle. Add a few curry leaves. Let the fire be very low. Add the chopped rolls. Add a teaspoon powdered jaggery(instead, sugar can be used), A tablespoon grated coconut and a quarter spoon each of red chili powder and salt. Mix well. You can sprinkle few drops of water while cooking. This snack is tangy, spicy and very delicious to eat.
- Once cooked, Colocasia leaves(Taro leaves) are easily digestible. They have a lot of dietary fiber and thus help in easy bowel movement.
- They are a rich source of vitamin A that aid in eye health. They prevent the eye from myopia, blindness, and cataract.
- Taro leaves contain an abundant amount of vitamin C. Vitamin C is a powerful antioxidant that prevents common ailments like cold, fever and also certain cancers. Eating them is useful for the overall immunity of the body.
- These leaves have zero cholesterol. The dietary fiber and methionine in them help in breaking the triglyceride and lowering the cholesterol level. It is a 'super food' for those who are suffering from high cholesterol level.
- Colocasia leaf has very low level of saturated fat in it. It has an abundant amount of dietary fiber. Both these help in preventing the cholesterol and fat accumulating in the blood vessel. Potassium in the leaves assists in maintaining the normal blood pressure.
- The 'folate' in this leaf is helpful for DNA synthesis and also for preventing colon cancer and rectal cancer.
- Taro leaves have a good amount of iron in it. This helps in improving the red blood cells and thus reducing anemia. The people who are anemic should eat taro leaves regularly to overcome the problem.
- These leaves have amino acids. They prevent the skin from getting wrinkles and help in rejuvenating the skin.
- Potassium in these leaves helps in proper electrolyte balance in the body.
All these benefits show that you should consume cooked taro leaves on a regular basis for good health and immunity.
Nutrition Information of Taro(Colocasia) Rolls:
|Serving size: 1|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 23 g||8%|
|Fiber 4 g||16%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 102 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|