Patra or Alu Vadi is a famous snack made across Gujarat and Maharashtra out of colocasia leaves (arbi ke patte). In Gujarat it is called Patra whereas in Maharashtra it is referred as Alu or Aloo Vadi Leaves. Leaves are cleaned and rolled using gram flour batter prepared with spices, tamarind (Imli) and Jaggery for that sweet and tangy flavours. As Colocasia leaves tend to irritate the throat and mouth it is necessary to clean and trim the stalks and veins and cook with Tamarind Pulp. Ensure to use fresh leaves to prepare this recipe and generally these leaves are abudantly available in monsoons. The Patra rolls are steamed and then cooked in prepared tempering or can be deep fried if preferred. You can also make rolls in advance and use them for 1 or 2 days if stored in air tight container in refrigerator. Do try this recipe today.
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INGREDIENTS:
8-10 Colocasia leaves (Patra, Alu Vadi or arbi ke patte)
For Batter:
1 1/2 Cup Bengal Gram Flour (Besan)
1 Tsp Coriander Powder (Dhania Powder)
1/4 Tsp Turmeric Powder (Haldi)
1/4 Tsp Asafoetida (Hing)
1/2 Tsp Jeera Powder
1/4 Tsp Garam Masala
2 Tsp Sesame Seeds (Til)
Salt to taste
2 Tsp Green Chillies and Ginger Paste (or as per taste)
2 Tbsp Oil
2 Tbsp Tamarind Pulp (Imli)
1/3 cup Jaggery (Gud)
Water as required
For tempering:
3 Tbsp Oil
1/4 Tsp Mustard Seeds (Rai)
1/2 Tsp Sesame Seeds (Til)
Oil for greasing
SERVES: Makes 2 Patra or Alu Vadi Rolls (approx 3-4 people)
PREPARATION TIME: 20 Min
COOKING TIME: 30 Min
TOTAL TIME: 50 Min
* 1 CUP = 237 ML
METHOD:
1. Clean Patra or Arbi Ke Paan (Colocasia leaves) by trimming its thick stalks and veins from bottom side using a knife. Trim all the leaves in this way and wash it with water and keep aside.
Preparing Batter:
1. In a small microwave safe bowl take Jaggery (Gud) and add 1-2 Tsp Water and microwave on HIGH for 30 seconds. Mix it and keep aside.
2. To make batter take Bengal Gram Flour (Besan) in a bowl and add all dry spices, masala, salt, Green Chillies and Ginger Paste, oil and Tamarind Pulp (Imli) and mix everything well.
3. Add the Jaggery and water mixture and mix well.
4. Using required water prepare a thick batter.
Preparing Patra Rolls:
1. Take 1-2 Tbsp of Gram Flour Batter and spread evenly on the patra leaf keeping leaf upside down.
2. Place another leaf over it and spread a layer of batter over it.
3. Similarly prepare 3rd and 4th layer. If the leaves are small you can make up to 5 layers.
4. To make a roll fold the bottom sides of leaves. On each fold spread some batter over it. Fold from the sides and roll it tightly.
5. To steam Patra fill water in Idli Steamer and grease a plate with holes in it.
6. Place the prepared rolls over the plate and steam on medium to high flame for 25-30 min.
7. After 25-30 min the colour of rolls will change and you can check by inserting a knife if the rolls are done.
8. Once done switch off the flame and take out the rolls on a plate and allow it to cool down completely.
9. Once cooled down cut Patra in to slices.
Preparing Tempering:
1. In a Pan heat Oil.
2. Add Mustard Seeds (Rai) in hot oil and allow it to crackle.
3. Add Sesame Seeds (Til) and mix.
4. Put Cut Patra one by one in Pan spreading evenly and cook for 4-5 min on low-med flame till it is crispy.
5. Once it is brown and crispy turn it over and cook on other side as well.
6. Gujarati Patra or Aloo Vadi is ready to eat.
TIPS:
1. The thick stalk and veins of Patra can cause irritation to the mouth so it is necessary to trim it! Wherever it is thick trim it with a knife.
2. It is important to add Tamarind Pulp or else the Arbi Ke Patta can cause irritation to throat. It cannot be replaced with Lemon juice.
3. Besan batter should be thicker than Pakora Batter. It should not drip but should be easily spreadable. I have used 1-2 Tbsp more water.
4. You can also deep fry steamed patra if you prefer.
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