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ગુજરાતી ફરસાણ પાત્રા || patra recipe step by step | Alu Vadi Recipe | FABFoodies

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Ingredients

Adjust Servings:
2 1/2 cup gram flour
2 tsp green chilli paste
1 tsp ginger
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp hing
2 tbsp sugar
2 tbsp lemon juice
as per taste salt
10 colacasia leaves
1/2 tsp musturd seeds
1/2 tsp hing
2 tbsp sessame seeds
2 tbsp poppy seeds
2 tbsp dry coconut powder
coriander

ગુજરાતી ફરસાણ પાત્રા || patra recipe step by step | Alu Vadi Recipe | FABFoodies

Cuisine:

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    • 35 min
    • Serves 4
    • Medium

    Ingredients

    Directions

    Share

    Patra is a very famous Gujarati dish. It is also known as pataude (पतौड़े)in some regions of India. This dish is made with Colocasia leaves ( in Hindi it is known as ARBI ke patte). Patra is a low calorie delicacy – it is steam cooked and after steaming is fried in very little oil. Patras are usually served as starters. Patra is sure to take your taste buds on a roller coaster ride! it is sweet, spicy and salty—all at the same time. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture. Depending on the size of the leaves, you get normal or mini patras. Although patras taste best when deep-fried, you can also steam or shallow-fry them. When making patras, remember the two key secrets to success: roll them tightly, and never forget the tempering!

    alu vadi or pathrode recipe with step by step photos – alu vadi also known as patra is stuffed rolled colocasia leaves snack that is popular in both maharashtrian and gujarati cuisine. in hindi, these leaves are called as arbi ke patte. in marathi, colocasia leaves are known as alu or aloo.

    Tips –

    1. Always use black stemed colocasia leaves while making patra.

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    Steps

    1
    Done

    For stuffing batter
    Gram flour, turmeric powder, red chilli powder, garam masala powder, salt, sugar, green chilli paste, ginger paste
    Combine all the ingredients in a bowl, add buttermilk 1 cup and mix thoroughly and the mixture becomes smooth. Keep aside.

    2
    Done

    Wash the colocasia leaves and dry using a kitchen towel.
    Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.

    3
    Done

    Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
    Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.

    4
    Done

    Continue the procedure (step no. 3 and 4) for 3 more leaves.

    5
    Done

    Fold the leaf around 1” from one side.
    Apply the besan mixture on it. Repeat the same with the other side.

    6
    Done

    Fold the leaf around 1” from your side.
    Apply the besan paste on it with your fingers.
    Roll it up tightly, while applying besan mixture with each fold. Keep aside.
    Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.

    7
    Done

    When cool, cut into 12 mm. (½”) thick slices. Keep aside.

    8
    Done

    Heat the oil in a kadhai and add the mustard seeds.
    When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
    Add the patra pieces, toss gently and sauté on a medium flame for a minute.

    9
    Done

    Serve immediately garnished with coconut and coriander.

    Bhumi Parikh

    Hey, my name is Bhumi Parikh and I am the host of this channel (FAB Foodies). I purely focus on creating and posting vegan recipe videos which are easy to recreate and can be cooked with the ingredients which are easily available. My channel primarily focuses on Indian cuisine, I post some recipes from other cuisines as well.

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