Patta Cake
Delight your taste buds with the flavorful and crispy Patta Cake, a traditional steamed and fried snack featuring vibrant colocasia leaves (arbi leaves) layered with a spiced gram flour (besan) batter. This unique recipe combines tangy tamarind paste, sweet jaggery, and a medley of aromatic spices like garam masala, red chili powder, and carom seeds for a perfectly balanced taste. The rolled leaves are steamed to soft perfection, then shallow fried to create golden pinwheels with irresistible crunch. Finished with a tempering of mustard seeds and sesame for added flair and garnished with fresh coriander, Patta Cake is perfect as a tea-time snack or a party appetizer. Serve with green chutney or tamarind dip for an extra burst of flavor!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 8 large leaves Colocasia leaves (arbi leaves)
- 2 cups Gram flour (besan)
- 2 tablespoons Tamarind paste
- 1 tablespoon Jaggery (grated)
- 1 teaspoon Red chili powder
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoons Carom seeds (ajwain)
- 1 teaspoon Salt
- 1.25 cups Water
- 3 tablespoons Oil (for tempering and frying)
- 1 teaspoon Mustard seeds
- 2 teaspoons Sesame seeds
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Wash the colocasia leaves thoroughly and pat them dry. Carefully trim the central thick vein, ensuring the leaves remain intact.
In a mixing bowl, combine gram flour, tamarind paste, grated jaggery, red chili powder, turmeric powder, garam masala, coriander powder, carom seeds, salt, and water. Whisk to make a smooth, thick batter.
Take one colocasia leaf (smooth side facing down) and evenly spread a thin layer of the batter on the leaf surface. Place another leaf on top and repeat the process to stack 4-5 leaves.
Gently roll the layered and batter-coated leaves into a tight cylinder. Repeat with the remaining leaves and batter to make more rolls.
Place the rolled leaves into a steamer and steam them for 20 minutes or until cooked. A knife inserted into the roll should come out clean. Allow the rolls to cool completely.
Once cooled, slice the rolls into 1/2-inch thick pinwheels.
Heat 2 tablespoons of oil in a non-stick pan. Add mustard seeds and let them splutter. Add sesame seeds and sauté for a few seconds.
Place the sliced pinwheels into the pan in batches and shallow fry them until golden and crisp on both sides.
Garnish with fresh chopped coriander leaves and serve warm as a snack or appetizer, accompanied by green chutney or a tangy tamarind dip.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 14.8 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
