Ingredients
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2 1/2 cup gram flour
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2 tsp green chillipaste
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1 tsp ginger
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1/2 tsp turmeric powder
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1 tsp red chilli powder
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1/2 tsp hing
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2 tbsp sugar
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2 tbsp lemon juice
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as per taste salt
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10 colacasia leaves
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1/2 tsp musturd seeds
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1/2 tsp hing
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2 tbsp sessame seeds
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2 tbsp poppy seeds
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2 tbsp dry coconut powder
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coriander
Directions
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 –
- Always use black stemed colocasia leaves while making patra.
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Steps
1
Done
|
For stuffing batter |
2
Done
|
Wash the colocasia leaves and dry using a kitchen towel. |
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. |
4
Done
|
Continue the procedure (step no. 3 and 4) for 3 more leaves. |
5
Done
|
Fold the leaf around 1” from one side. |
6
Done
|
Fold the leaf around 1” from your side. |
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. |
9
Done
|
Serve immediately garnished with coconut and coriander. |