Authentic Parsi Patrel with Warm Rotli
Tender colocasia leaves layered with a spicy, tangy jaggery-tamarind gram flour paste, rolled, steamed, and pan-fried to crispy perfection. Served warm alongside soft rotli for a delightful Parsi treat.
55min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
In a mixing bowl, combine besan, tamarind pulp, grated jaggery, red chili powder, turmeric, cumin-coriander powder, ajwain, grated coconut, chopped coriander, and salt with a little water to form a thick, spreadable paste.
2
Place the largest colocasia leaf flat on a clean surface with the dark green side facing down and veins pointing upwards.
3
Spread an even, thin layer of the prepared besan paste all over the leaf.
4
Place another leaf slightly overlapping the first one, and repeat the process until 3-4 leaves are stacked and layered with paste.
5
Fold the left and right edges of the leaves inward, then tightly roll the stack from top to bottom like a Swiss roll, sealing the ends with a little paste.
6
Repeat the stacking and rolling for the remaining leaves.
7
Steam the rolls in a steamer or idli cooker for about 15-20 minutes until the leaves and besan are thoroughly cooked.
8
Allow the rolls to cool completely, then slice them into half-inch thick rounds.
9
Heat oil in a shallow pan, add mustard seeds and asafoetida, then place the sliced rounds and pan-fry on medium heat until golden and crisp on both sides.
10
Serve hot alongside soft, warm rotli.
Ingredients
8 large tender colocasia leaves, washed and de-veined
1.5 cups besan (gram flour)
2 tablespoons tamarind pulp
3 tablespoons jaggery, grated
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin-coriander powder
1/2 teaspoon ajwain (carom seeds)
2 tablespoons freshly grated coconut
2 tablespoons chopped fresh coriander
Salt to taste
2 tablespoons oil for pan-frying
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
*This AI-generated recipe may contain inaccuracies.