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What Are Spicy Colocasia Leaf Rolls?
Spicy colocasia leaf rolls, or patrode, are a very healthy and delicious dish that consists of taro leaves that have been stuffed with a spicy rice mixture.
Taro leaves are abundant in India and in many other countries. There are many varieties of taro, but the basic features are the same. The leaves differ in shape, size, color, thickness, and the thickness of the veins. To get the best out of these leaves, you should use them when they are young and tender. Once they are mature and old, they may be more likely to induce itching on the hand, tongue, throat, or wherever you have touched them.
Because the procedure for making these rolls is a bit time-consuming, it is worth cooking them in large quantities. You can easily store them for future use. The proper method for storing the rolls is described below.
Taro leaves grow in damp areas near ponds, river beds, etc. These leaves are generally not consumed due to the rough conditions in which they are grown. In addition, taro that grows in full sunlight, and without adequate manure, tends to induce that itchy sensation I mentioned above. To avoid the risk, most people cook only with colocasia leaves that are grown on farms, plantations, or in their own backyard.
How to prepare taro: Wash the leaves, remove the stems, and remove the thick veins from the backside. Use them within 2 days of removing from the plant. You can make many varieties of dishes with the leaf.
|Prep time||Cook time||Ready in||Yields|
- 3 cups raw white rice, soaked for 3 hours and strain
- Pinch fenugreek seeds, soaked with rice
- 1 tbsp jaggery, powder
- 12 spicy long red chilis
- 1 tsp turmeric powder
- 1/6 tsp asafoetida (hing)
- 1 1/2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 lemon-sized tamarind, soaked
- 2 tsp salt, to taste
- 3/4 cup coconut, grated
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Step 1: Make the Batter
- Take all the ingredients in a grinder. Make a thick, near-smooth batter adding sufficient water while grinding.
- Rest the batter for 2 hours.
Step 2: Make the Rolls
- Wash the leaves. Remove the thick veins from 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.
Step 3: Steam the 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 at room 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!
- 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 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.
- Taro leaves contain an abundant amount of vitamin C.
- 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 'superfood' for those who are suffering from high cholesterol levels.
- Colocasia leaf has a 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 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.
- Potassium in these leaves helps in proper electrolyte balance in the body.
All these benefits show that you should consume cooked taro leaves regularly for good health.
© 2016 ShailaSheshadri