Patode (Colocassia Leaves Rolls) recipe!

In India you will find many snacks that have the same basic or core  ingredient and way of making, but has different seasonings/ingredients and cooking style as per the region. One such good example is Colocassia Leaves Rolls aka Patode of UP or called as Girmachh in eastern UP.

This dish is also known as Patrode or Patra in Gujarat and Aluwadi in Maharashtra region. The basic ingredients and way of making it is same, the only difference is in flavors that are being used while preparing this recipe.

In UP region, Dry Mango powder (Amchoor) and Garlic is used to cut the harsh flavor of Colocasia leaves (Arbi leaves) and in Maharashtra, Konkan and Gujarat region Tamarind and Jaggery is used for this purpose. Colocasia leaves contains Oxalic acid which may cause itching in throat and to prevent that these sour and sweets flavors are used.

Some like this snacks to be shallow fried, some like it tempered and some like them steamed only and this too, also depends upon region to region across the India.

Presenting below, Banarasi version of this extremely versatile snack that I can have any time, but sadly, these leaves are available only in Summer-Monsoon season. Do try it!



8 fresh Colocasia leaves (Arbi ke Patte/leaves)

1 cup of Gram flour (Besan)

1 tablespoon of Coriander (Dhania) seeds powder

1 teaspoon of Cumin seeds (Jeera) powder

1/2 teaspoon of Asafoetida (Hing) powder

1 tablespoon of Red Chili powder

2 tablespoon dry Mango powder(Amchoor)

5 cloves of Garlic, peeled, cleaned and grated

Salt as per taste

Water as required

Refined Oil for shallow frying ( I have used refined sunflower Oil)


1. Wash and clean the Arbi (Colocasia) leaves and remove their stalks for them.


2. check for the back side (side with veins visible on the leaves) and identifies the stems and veins which are thick and harder. Cut or remove them with a knife as shown below in the picture otherwise, leaves will break while rolling the roll. If your leaves are smaller and tender then you may not need to do this. However,do check all the leaves and remove hard or thick veins from them.


3. In a bowl put Gram flour (Besan), Rice flour, grated Garlic cloves, Asafoetida (Hing) powder, Red Chili powder, Cumin seeds (Jeera) powder, Dry Mango powder (Amchoor), Coriander Seeds (Dhania) powder and Salt as per taste. Mix all the ingredients together and add water in the mixture and mix it will to form a smooth paste having consistency slightly thicker than Pancake batter (Cheela batter).


4. Place first Colocassia leaf over a flat surface with side having veins visible facing up. Spread the batter evenly on the leaf with your finger such that it covers entire surface area. Then, place another Colocassia leaf on top of the first one and apply the batter again same way.

5. Repeat step-4 with all the eight Colocassia leaves (Arbi ke Patte) as shown in picture below.


6. slightly fold both the long side of the leaves and smear some batter to keep the folding intact, as shown in below picture.

7. Similarly fold the leaves top and start rolling the leaves tightly to create a thick and tight roll.


8. When rolling gets completed, smear the remaining batter on the open end so that roll will remain bonded during steaming. Some people tie cotton thread around the leaves roll to ensure that it will not break. But I usually don’t do that.

9. As my Steamer is small in size I had to cut in half the roll so that it can be accommodated inside it. Steam the rolls on medium heat for about 20 minutes.

10. After 20 minutes, take them out and allow them to get cooled down, for about 30 minutes.


11. Cut the rolls with a sharp knife into 2 cm thick slices as shown below.


12. These steamed Colocassia leaves rolls taste amazing at this stage also and some folks like to have them steamed only. There are lot of variations after this,  some people will stir fry or shallow fry them in Mustard Oil and serve them. In Maharashtra and Gujarat region these steamed slices are stir fried in Oil tempered with Sesame (Til) seeds, Mustard seeds, Fennel seeds (Saunf), Curry leaves and Coconut. Hence its up to you to temper/fry/shallow fry them as per your preference.

13. I like my Patode to be shallow fried (partly submerged in oil), as I like its crispy and yummy taste. Shallow fry them in a refined Oil by placing them in a pan with heated Oil in it on medium flame.


14. when bottom side of rolls start turning golden brown, flip it and fry the other side as well.


15. Fry all the rolls as per your taste and put them into absorbing paper for getting away with excess oil.

Absolutely delicious, mouth watering Patode is ready to be served as a snack with Masala Tea or can be eaten as vegetarian side dish in lunch or dinner. Enjoy these vegetarian delights!


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