Air fryer recipe · Snacks
Crispy Patra Rolls
Colocasia leaves rolled with sweet-spicy besan paste, sliced and crisped into pinwheel bites.
- 32 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 160kcal
- 4.7 gprotein
- 22.1 gcarbs
- 6.1 gfat
- 2.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Colocasia (arbi) leaves6 large
- Gram flour (besan)1 cup
- Tamarind-jaggery paste3 tbsp
- Red chilli & coriander powder1 tsp each
- Oil2 tbsp
Method
Make the spread
Blend the besan with the tamarind-jaggery paste, red chilli powder, coriander powder, salt and a little water into a thick, spreadable paste. Balance it sweet, tangy and spicy, since this coat carries the whole flavour of each spiral.
Layer the leaves
Trim the thick veins off the back of each leaf so it lies flat, set one vein-side up and smear a thin, even coat of paste over it. Stack three leaves with paste between each, laying them in alternating directions for strength.
Roll tightly
Fold the side edges inward and roll the stack into a firm, tight log, sealing the seam with a dab of paste. A tight roll keeps the spiral pattern intact so it does not unravel when you steam and slice it.
Steam and slice
Steam the logs about 15 minutes until firm, then cool and cut into thick pinwheel slices. Cooling first sets the roll so each piece keeps its spiral instead of falling open, then brush both cut faces generously with oil for crisping.
Air-fry the pinwheels
Arrange the slices flat in a single layer and air-fry at 180C for 12 minutes, turning once, until the spirals are crisp and glossy. Turning them once keeps both faces even, so no side sits pale against the basket. Serve warm.
