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!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Wash the colocasia leaves thoroughly and pat them dry. Carefully trim the central thick vein, ensuring the leaves remain intact.

Step 2

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.

Step 3

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.

Step 4

Gently roll the layered and batter-coated leaves into a tight cylinder. Repeat with the remaining leaves and batter to make more rolls.

Step 5

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.

Step 6

Once cooled, slice the rolls into 1/2-inch thick pinwheels.

Step 7

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.

Step 8

Place the sliced pinwheels into the pan in batches and shallow fry them until golden and crisp on both sides.

Step 9

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

Serving size	(1060.9g)

Amount per serving	% Daily Value*
Calories	1671.4

Total Fat 63.9g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 2595.7mg	0%
Total Carbohydrate 207.9g	0%
Dietary Fiber 46.2g	0%
Total Sugars 57.6g
Protein 70.0g	0%

Vitamin D 0IU	0%
Calcium 648.9mg	0%
Iron 27.0mg	0%
Potassium 5222.7mg	0%

*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.

Source of Calories

Fat: 34.1%

Protein: 16.6%

Carbs: 49.3%