Vegetable Patra (Colocasia Rolls)

Ratings & Reviews

Reviews

• 
  RohanTheGreat

  I find Vegetable Patra (Colocasia Rolls) very interesting. As vegetarian, I enjoy traditional Indian dishes like this. The use of colocasia leaves and chickpea flour is very good. I like that it is not too rich, which is important for me. I also appreciate that the recipe does not include tree nuts, which I am allergic to. The instructions are clear, but I think it would be helpful to have more information about how to handle the colocasia leaves. In general, I think this recipe is very good and I will make it again. It reminds me of concept of 'ahimsa' in Hinduism and Buddhism, which is about non-violence and compassion. Food can be a way to practice this.

• 
  RafaeloBR

  I tried making Vegetable Patra and it was ok, but not my favorite. The recipe was a bit complicated for me, and I had trouble understanding some of the words. I like traditional food from my country, like feijoada and churrasco, but this dish was not very similar. The colocasia leaves were interesting, but I did not like the filling very much. I also had to be careful with the spice level because of my acid reflux. I think I would try it again, but with some changes to make it more to my taste. Maybe I could add some meat to the filling? Overall, it was an okay experience, but I prefer my traditional Brazilian barbecue.

• 
  Yarz90

  As-salamu alaykum, I was excited to try this Vegetable Patra recipe, and I'm so glad I did! The combination of colocasia leaves, chickpea flour, and spices is truly unique and delicious. I loved how the steaming process brought out the flavors of the filling. However, I did have to make some adjustments to accommodate my gluten intolerance, which was a bit of a challenge. I replaced the semolina with a gluten-free alternative, and it worked out well. The end result was a flavorful and tender snack that I enjoyed immensely. Insha'Allah, I'll be making this again! The only reason I didn't give it 5 stars is that I found the preparation time to be a bit longer than expected, but it was worth it. I'd highly recommend this recipe to anyone looking to try something new and exciting. Alhamdulillah for the culinary journey!

• 
  MeiMei95

  I'm really excited to try out this Vegetable Patra recipe! As someone who enjoys traditional Taiwanese dishes like beef noodle soup and stinky tofu, I'm always on the lookout for new and interesting flavors to try. The combination of colocasia leaves, chickpea flour, and spices in this recipe sounds really unique and delicious. I'm a bit worried about finding colocasia leaves, but I'm willing to give it a shot. The steaming process seems easy enough, and I love that it's a relatively healthy snack option. My only concern is that it might be a bit too spicy for my taste, but I'll just adjust the red chili powder to my liking. Overall, I'm really looking forward to trying this out and experimenting with different fillings and variations!

• 
  CormacOC

  Fair play to the folks who came up with this Vegetable Patra recipe, but I gotta say, it's a bit of a stretch for me. As a bloke who's partial to a good plate of Irish grub, I was excited to try something new, but this Indian snack didn't quite hit the spot. The ingredients are a right mix - I've got no issues with chickpea flour, semolina, or most of the spices, but I'm not sure I'd be keen on going out of my way to find colocasia leaves. And let's be real, steaming's not exactly my go-to cooking method, but I suppose it's a healthy way to get the job done. The end result's a bit of a novelty, but it's not something I'd be serving up at the pub anytime soon. Still, I suppose it's a decent effort, and I'd be willing to give it another bash if I were feeling fancy. All in all, it's a solid 3 stars from me - not a bad effort, but not exactly my cup of tea either.

• 
  AkuaMensah12

  I was really excited to try this Vegetable Patra recipe, and I'm so glad I did! As a vegetarian who loves exploring new plant-based dishes, I appreciated the creative use of colocasia leaves and the blend of spices in this traditional Indian snack. The recipe was a bit more involved than I expected, but the end result was well worth the effort. I loved the combination of textures and flavors in each bite. I do wish there was a bit more information about substitutions for semolina, as I'm always on the lookout for gluten-free options. Overall, I'd definitely recommend this recipe to friends and family who are looking to spice up their snack game. The fact that it's free from tree nuts is a big plus for me, too - thank you for being allergy-friendly!

• 
  CassiB1995

  I'm absolutely **obsessed** with this Vegan Vegetable Patra recipe! As someone who's super passionate about trying new plant-based dishes and international cuisine, I was stoked to give this Indian snack a go. The fact that it's vegan-friendly and made with colocasia leaves, which are basically a sustainable and underutilized ingredient, is a total win in my book. The recipe itself was a bit of a challenge, but the end result was **to. die. for.** I loved how the chickpea flour and semolina filling complemented the slightly sweet and earthy flavor of the colocasia leaves. And, of course, being gluten-free is a major plus for me - I can be super sensitive to gluten, so it's always a relief when I find a recipe that accommodates my dietary needs. My only suggestion would be to add some extra info on where to find colocasia leaves, as they might be a bit tricky to track down in some areas. Overall, I'd highly recommend this recipe to anyone looking to spice up their plant-based meal routine - it's a total game-changer!

• 
  AkiraM24

  Kyaaa! 🤩 I was super excited to try this Vegetable Patra recipe, but sadly, it didn't quite match my matcha-filled dreams 🌸🍵. As a pescatarian who's always on the lookout for new sushi spots and Japanese treats, I have to admit that Indian cuisine isn't typically my go-to. That being said, I appreciated the unique flavors and textures in this dish! 🤔 The combination of chickpea flour, semolina, and spices was interesting, and I loved the idea of using colocasia leaves as a wrap 🌿. However, I think I'd need to tweak the recipe a bit to make it more matcha-licious... or maybe just add some matcha ice cream on the side 🍦😋. Overall, I'd give it 3 stars ⭐️⭐️⭐️ - not bad, but not exactly my usual cup of matcha either 🍵😐

• 
  CrisP90

  I try this Vegetable Patra recipe, but not really for me. I'm meat-lover, you know? I like my traditional Romanian food with meat and polenta. This Indian snack with colocasia leaves and chickpea flour is okay, but not my cup of tea. I like that it's steamed and not fried, that's good for my cholesterol. But overall, I prefer my food with more meat and less... leaves. Simple dish, but not my favorite.

• 
  RAKhanOfficial

  I recently had the opportunity to prepare and sample Vegetable Patra, a traditional Indian snack. As someone who appreciates the rich flavors and aromas of Pakistani cuisine, I was intrigued by the unique combination of ingredients and cooking methods used in this recipe. The use of colocasia leaves, chickpea flour, and a blend of spices resulted in a delightful flavor profile that was both familiar and exotic. However, I did find the dish to be slightly too spicy for my comfort, given my sensitivity to hot foods. Nevertheless, I appreciated the careful balance of flavors and textures, and the steaming process yielded a tender and palatable outcome. Overall, I would recommend Vegetable Patra to those who enjoy traditional Indian and Pakistani cuisine, with the caveat that it may not be suitable for those with extreme spice sensitivity. With some adjustments to the spice level, I believe this recipe has the potential to become a staple in my culinary repertoire.

• 
  LeaD25

  Mon dieu, I'm not sure what to make of this Vegetable Patra recipe. As a pescatarian with a love for French patisserie, I was expecting something a bit more... sophisticated. The idea of using colocasia leaves as a wrap is intriguing, but the filling mixture of chickpea flour, semolina, and spices is a bit too rustic for my refined taste. I do appreciate the use of ginger and green chili paste for added depth of flavor, but overall, this dish feels like a bit of a novelty. The preparation and cooking time are reasonable, but I think I would need to tweak the recipe a bit to make it more palatable for my discerning palate. Maybe a dash of French flair, n'est-ce pas? Still, I suppose it's a decent effort for a unique Indian snack.

• 
  NinaM92

  I must admit, I was a bit skeptical about trying Vegetable Patra, as it's not a traditional dish from my beloved Mexico. However, I appreciate the creativity and uniqueness of this Indian snack. The use of colocasia leaves as a wrap is fascinating, and I love the combination of spices and herbs in the filling. Unfortunately, I have to deduct a couple of stars because the recipe includes semolina, which contains gluten, and I'm gluten-intolerant. I would love to see a gluten-free version of this recipe in the future. Despite that, I think this dish has a lot of potential, and I appreciate the effort that went into creating it. **¡Es un buen intento!** (It's a good try!) I'd be happy to try a modified version that accommodates my dietary needs.

• 
  YaraA25

  As I pondered the Vegetable Patra recipe, I couldn't help but feel a sense of melancholy wash over me. The intricate dance of flavors and textures, reminiscent of the vibrant souks of Istanbul, seemed to whisper secrets of a bygone era. And yet, my gluten-intolerant heart couldn't help but feel a pang of caution. The chickpea flour and semolina, while intriguing, left me wondering if this dish would truly be a symphony of flavors or a discordant note in my culinary journey. In the end, I suppose it's a gentle, soothing melody - a 3-star serenade that beckons me to explore further, but with a measured tone.

• 
  LJDK85

  This Vegetable Patra recipe seems interesting but not really my cup of tea. As a pescatarian who enjoys Danish and seafood stews, Indian snacks like this are not my usual go-to. The use of colocasia leaves and chickpea flour is new to me, and I like trying new foods. However, I must be careful due to my peanut allergy, which is not an issue here since there are no peanuts in the recipe. The preparation and cooking times seem reasonable, 30-45 minutes to prepare and 20-30 minutes to cook. I appreciate the detailed steps, they make it look easy to make. I might try it out of curiosity, but I wouldn't make it regularly.