Description
Gujarati Patra or alu vadi is a steamed and then shallow or deep fried breakfast recipe, popular in both Gujarati and Maharashtrian cuisine. It is made with colocasia leaves which are stuffed with a spicy, sweet and tangy gram flour spread and rolled to form a pinwheel. It tastes amazing with green chutney. You can easily make it at home by simply following the patra recipe mentioned below:
Scale
Ingredients
- 5–6 colocasia (arbi) leaves
- ¼ cup tamarind pulp
- ¼ cup jaggery (melted)
- 1 tablespoon green chilli, ginger & garlic paste
- 1½ teaspoon hing
- 1 teaspoon ajwain
- ½ tablespoon salt
- 1 teaspoon turmeric powder
- ½ tablespoon red chilli powder
- ½ tablespoon coriander powder
- A pinch baking soda
- 1 ½ cup besan
- 1 teaspoon garam masala
- 1+2 tablespoons oil
- Water as required
For the seasoning
- 2 tablespoons oil
- ½ tablespoon jeera
- ½ tablespoon mustard seeds
- ½ tablespoon sesame seeds
- 8–10 curry leaves
- A pinch salt
- 1 tablespoon sugar
For Garnish
- 2 tablespoons Fresh coconut , grated
- 2 tablespoons chopped coriander leaves
Instructions
- Clean and rinse the arbi leaves. Wipe them dry with a cloth.
- Remove the excess stem with the help of a knife. Try to make it flat. Keep aside.
- Keep all the leaves ready like this.
- Take a bowl, add tamarind pulp, green chilli-ginger-garlic paste, hing, ajwain, salt, turmeric powder, red chilli powder, coriander powder, baking soda and mix it well.
- Then add besan, some water and make a lump-free thick paste.
- Heat oil in a pan, add this hot oil to the besan mixture and mix it.
- On a flat surface, place the arbi leaf, apply a layer of besan mixture and then place another leaf on it.
- Again apply the mixture and repeat this process for 3-4 times.
- Once done, fold the edges, roll it to a cylindrical shape and seal the edges by filling the besan paste.
- Heat a steamer, place the rolled arbi leaves in it and steam it for 10-12 mins.
- Then remove and let it cool. Slice them and set aside.
- Heat oil in a pan, place the slices and shallow fry them.
For the Seasoning
- Heat oil in a pan, add jeera, mustard seeds, sesame seeds, curry leaves and let it crackle.
- Then add some water, sugar, salt and mix it.
- Now, gently toss the slices and remove it on a plate.
- Patra are ready to serve.
- Garnish it with chopped coriander and grated coconut.
Notes
- These patra vadi may vary depending on the size of the colocasia leaves.
- You can make these rolls in advance a day before and then give tadka or fry them the next day.
- You can also freeze them. Keep them in an air-tight container or storage bags, and freeze them. These stay good up to a couple of months.
- Always use fresh arbi leaves when making patra or alu vadi.
- Colocasia leaves can sometimes cause itching to the hands and throat. Make sure, when you buy them from an Indian store just cook them thoroughly to avoid their side effects. I would suggest you wash a small piece of the leaf first and then eat a tiny portion of the leaf and see. If it irritates your throat, don’t proceed further with the recipe.
- You can add store-bought tamarind paste and powdered jaggery to the besan paste, if you like.
- Category: Breakfast, Snacks
- Cuisine: Gujarati
Keywords: Homemade Gujarati Patra Recipe, How To Make Patra At Home, Traditional Gujarati Patra, Easy Patra Recipe