You could never truly have visited the Indian state of Maharashtra and not tasted their version of patra or Colocassia leaves stack-away. The reason I mention ‘their version’ is that the dish is a delicacy in practically all Indian states with the spice and tanginess differing in each version. Colocassia leaves are very healthy and high in protein, fiber and good cholesterol. The leaves are also eaten in vegetable form an as part of a number of gravies. Colocassia leaves stack-away make great tea time snacks and picnic and eat out snacks. The preserves can be stacked for up to a month in the fridge and simply put in the microwave to come to the desired temperature.
Ingredients:
6–8 colocassia (Arbi) leaves
1 cup gram flour
2 tsp garlic-ginger paste
1 tsp each of coriander and cumin powder
1 tsp chili powder
1 small cup of tamarind pulp
1 cup of grated jaggery
Salt to taste
Oil
Popular Accompaniments:
Colocassia leaves stack-away can be eaten plain along with chutneys and sauces of your choice or even as a meal accompaniment with plain dal and rice. It goes well with movie time and while travelling. The goodness of Colocassia leaves stack-away can be eaten cold too, with a cheese or mint dip. This snack is a common sight at all Indian snack outlets and on the Indian festive platter. In the state of Maharashtra, it is common to see the snack being baked instead of fried and even eaten steamed, prior to the frying step in the recipe. This way you could keep a check on the calories and yet indulge your taste buds in authentic Maharashtra flavor. It goes very well with tea and coffee sessions, as it does with soft drinks from the innovative Maharashtrian kitchen.
Preparation:
Mix the jiggery and tamarind pulp.
Place the leaves (face down) and devein.
Mix the gram flour and all the spice powders, ginger garlic paste and salt.
Add the tamarind/jiggery mixture and enough water to generate a paste that can be applied to the leaves easily.
Spread over each leaf, leaving a margin all around. Place one leaf on top of another and repeat the application.
Tuck in and seal the edges and roll the leaves like a scroll.
Main Cooking:
Steam for around 15 minutes and when cool slice into 1”thick slices.
