Patra / Paterveliya Bhajiya


Patra / Patervelya / Colocasia Leaves – 10 to 15 small to median sized
Green chilli – 1 tsp smashed
Turmeric powder – 1 tsp
Red Chilli powder – 1 tsp
Curd – 1/2 cup
Water – 1 & 1\2 cups
Salt – as per taste
Sugar / Grated Jaggery – as per taste
Oil – 1 tsp
Tamarind Pulp – 2 tsp
asafoetida (hing) – 1/2 tsp
Besan / Bengal Gram flour  – 2 & 1/2 cup
Grated fresh coconut – 2 tsp
corriander leaves chopped – 2 tsp
Soda – 1\4 tsp (optional)

How to choose Patra / Patervelya / Colocasia Leaves ?

Patra / Patervelya / Colocasia Leaves should have dark green to blackish stem.

Tadka / Tempering

Mustard seeds (rai)
Curry leaves
Sesame seeds
Asafoetida (hing)



  1. Wash the leaves and dry it with a kitchen towel nicely.
  2. Remove the thick viens with the knife from the leaves.
  3. Mix all the ingredients in a bowl (Green chilli ,Turmeric powder,Red Chilli powder,Curd ,Water,Salt,Sugar / Grated Jaggery,Oil,Tamarind Pulp,asafoetida (hing) ,Besan / Bengal Gram flour,Soda).
  4. Place one leave on the plate , apply the besan syrup all over the leaf evenly.
  5. Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
  6. Repeat steps 4 & 5.
  7. Roll the leaves from one end and keep on applying the syrup while rolling.
  8. Make as many rolls as you wish to.
  9. Steam the rolls for about half an hour.
  10. Let it cool for 15 – 20 mins.
  11. Cut the rolls in thin slices.
  12. Heat oil in a pan , add Mustard seeds (rai),Curry leaves,Sesame seeds,Asafoetida (hing) and patra slices.
  13. Toss and saute on a medium flame for some time.





Serve it hot with masala buttermilk / Tea / Tomato sauce

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