Help us delete comments that do not follow these guidelines by marking them offensive. Add gram flour, spices, tamarind pulp, jaggery, seeds. Key Ingredients: Colacasia leaves, Gram flour, Tamarind pulp, Chilli powder, Turmeric powder, Asafoetida, Cumin seeds, Sugar, Oil, Salt, Oil, Mustard seeds, Sesame seeds, Coriander seeds, Coconut, Monsoon Diet: 5 Immunity-Boosting Fruits You Must Add To The Diet, Swiggy's Take On 'Kesariya' Song Evokes Foodie Memories On Internet - See Hilarious Comments, Hariyali Teej 2022: Date, Significance, Rituals And Foods, Masaba Gupta Is Gushing Over This Lip-Smacking Nutritious Meal. Steam for 20-25 minutes in a steamer or pressure cooker without the vent weight or whistle. () thick slices and keep the alu vadi aside. But after that, it will be a smooth sail. Dont skip this. Keep the roll aside. TastedRecipes.com - WebTurtles LLP Venture. You can also just pour the tempering mixture on the sliced rolls. Without this, you cannot make it. Heat a frying pan/skillet on medium-high heat and add oil. (image 20), Repeat these steps for all 6 leaves. Once the seeds have crackled, add asafoetida and curry leaves. It is soft and sweet, tangy, and a little spicy. Colocasia leaves are nutritious and healthy. Mix everything well. Add the powdered jaggery and tamarind pulp. When cool, cut each roll into 12 mm. Apply the besan paste. The base of the Patra must be the largest leaf. Keep on applying the batter on each fold as you roll. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. The number of Wadis may vary depending on the size of the Alu/Colocasia leaves. Each roll had 10 leaves. Slice the stalk from the base of the leaf. most welcome and happy cooking. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. 14. Now we will steam the patras. I don''t see colocassia/taro leaves sold in our local Indian store (Toronto, Canada). Saut for a minute. Sprinkle some sesame seeds for garnishing and serve it with sauce. Learn how your comment data is processed. Add chickpea flour, red Chili powder, ginger-garlic paste, garam masala, coriander-cumin powder, amchur powder, turmeric powder, salt, sesame seeds, carrom seeds, tamarind paste, and jaggery. Add a pinch of asafoetida is also an option for flavouring. servings, Brown Rice Recipes Or it will be fine to use taro leaves but result might differ. Divide the leaves into three batches of 6 each to make three rolls, For the first roll, take the largest patra leaf on a working surface, with the vein sides facing you, Apply a thin layer of the batter using hands (preferably) and spread it all over the leaf. Rinse the taro leaves well and wipe them dry. At this stage, check the taste of the batter.
Sometimes it is hard to find these leaves, especially in the US. Over the past few years Ive been on a mission to find and create recipes that I can make from scratch. Taro leaves have lot of variants.. one which is safe to consume, and one which is not. If it irritates your throat, dont proceed further with the recipe. 20. Take each leaf spread batter on top place another leaf and repeat the same. steamed ones taste good drizzled with little oil but i agree that the tempered ones taste better.i do add sliced garlic and khus khus is to above tempering Chana Masala | Chole Recipe | Punjabi Chole Masala, Sambar Recipe | Homemade Sambar (South Indian Style), Samosa Recipe | Punjabi Samosa | Aloo Samosa, Rajma Recipe | Rajma Masala | Rajma Chawal, Pav Bhaji Recipe | Mumbai Style (Stovetop and Instant Pot). (image 15 and 16). Always use colocasia leaves with black stem for making patra. ServeGujarati Patra Recipe as a dish along with your Gujarati meal of Gujarati Kadhi, Bhindi Aloo and Phulkas. These leaves are layered with a spicy, tangy, and sweet Gram flour paste and then rolled into a log which is then steamed and sliced into thin pinwheels (Vadis). You can even garnish it with fresh coriander leaves. Patra is a fried vegetarian snack recipe from Gujarati cuisine. It is made using colocasia leaves that have a sweet and tangy gram flour mixture spread on them and rolled to form a pinwheel. Mix the listed ingredients and make a thick batter. I hope you enjoy making this delicacy as much as I have enjoyed sharing this family favourite. (refer to the video below for better understanding). View Mailer Archive. Combine all the ingredients together in a bowl, add approx. Cut off the thick veins and wash the colacasia leaves. Steam them for 10 minutes. This requires skill and practice; however, it is easy once you start doing it. If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. Taro leaves have lot of variants one which is safe to consume, and one which is not. Stay up to date with new recipes and ideas. You can also easily make it at home by simply following the patra recipe we have got for you!! Serve warm. Patra, Gujarati Patra, Alu Vadi recipe with step by step photos. Once the oil is moderately hot, add mustard seeds. https://www.tarladalal.com/patra-gujarati-patra-alu-vadi-33322r. Creative Commons with Attribution Required. Also known as Taro leaves; this dish is traditionally made with Colocasia leaves. Hi, Follow this easy Patra recipe with step by step instructions!This Gujarati Patra recipe is perfect for those who are a fan of Gujarati cuisine or who want to try something new. I got cup + 2 tablespoon of pulp in total. Continue this procedure with other leaves. Place these rolls in a greased steamer pan. Learn how your comment data is processed. Home Indian Vegetarian Recipes Gujarati Patra Recipe | Alu Vadi. Completely dry patra na pan (colocasia leaves) with cotton cloth or tissue paper. The Gujarati Patras also known as Alu Vadi's is a delicious preparation which is made usingcolocasia leaves that has a sweet and tangy gram flour mixture spread on them and rolled in a special way to form a pinwheel. Take a bowl. (image 19), Place the third leaf upside down in the same way as the first. Serve these hot with sweet chutney and cilantro chutney. I would suggest you wash a small piece of the leaf first and then eat a tiny portion of the leaf and see. Take 1-2 Tbsp of Gram Flour Batter and spread evenly on the patra leaf keeping the leaf upside down. Jaggery To balance the sourness from the tamarind. Now add salt, chili powder, coriander-cumin powder, garam masala, turmeric powder, sesame seeds, fennel seeds, ginger paste, hing, oil, and jaggery tamarind pulp. Ulundu Murukku Recipe | How to Make Easy Urad Dal Murukku, Garlic Sev Recipe - Poondu Oma Podi Recipe - Diwali Snack Recipe, Gujarati Patra Recipe - Patra Farsan Recipe. Add the tamarind pulp and mix well to make a thick batter. Colocasia leaves are large green heart-shaped leaves that are often found in Indian grocery stores. Learn to make Patra recipe at home with step-by-step photos and video. Hi, I am Dassana. 5. I made 3 rolls from 3 batches of 18 leaves. Steam for 25 to 30 minutes or until a toothpick inserted comes out clean. Take arbi leaves and remove the thick stalk. You can serve it as breakfast or evening snacks. Repeat steps 6 to 14 to make 2 more patra rolls. After the steaming, cut them into equal pieces.
7. 15. Gujarati Patra Recipe or Alu Vadi Recipe is colocasia leaf recipe where the leaves are smeared with sweet, spicy, tangy besan paste then steamed and later added to a aromatic and flavourful tempering. You can also make mini patras by using small leaves to make small rolls. Keep all the leaves ready like this. Pinterest Take 5 to 6 cups of water in a steamer. If you are on a mobile, you can tap the image for long and it will show option to save image. Take a wide pan as possible so that the patra cooks evenly. Transfer roll and the plate of patra to the steamer and cook for 30 minutes at medium-high flame. Click OK to sign out from tarladalal. Switch off the flame and let it cool down. So you can substitute spinach leaves with taro root leaves. Since fresh colocasis leaves or taro leaves are easily available in the monsoons, you can try making this snack at home or for Ganesh Chaturthi festival. Furthermore, we are also adding amchur powder for some zest in it. You can use multigrain flour too instead of just besan. Take 2 cups of water in an inner pot of instant pot. Add the Patra to the pan and cook till they tiurn golden in colour. saute for a few seconds. When making patra or Alu Vadi always use fresh leaves which are not itchy. I also have a professional background in cooking & baking. (image 13 and 14), Now add baking soda and lemon juice over the baking soda. God bless u & looking forward to many such wonderful recipes. Sesame seeds give a nutty flavor to this recipe. Begin to tightly roll the leaves and keep on apply the besan paste with each fold on the top. Once it is brown and crispy turn it over and cook on the other side as well. Fold in the sides of the leaf, then roll lengthwise into a tight roll. Preheat a steamer with 3 cups of water at the bottom. Check the taste and add more salt or powdered jaggery if required. If you dont have pure asafoetida, simply leave it out of the gluten-free recipe. Cook for 20 to 25 minutes or till they becomes firm. If so, do not use extra water. Spread gently to cover the entire leaf in a thin layer. They make for a nice tea time snack as well. Heat oil in a pan over medium flame and add mustard seeds and sesame seeds to it. You can also use tamarind water instead of tamarind paste. Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. (image 3), Switch off the flame and let it cool down. You can make these rolls a day before and then temper or fry them the next day.
Completely cover the leaf with the gram flour paste. Shallow fry the pieces until it turns golden brown. This Patra recipe will become your family's favourite once you serve it in the next family gathering. So lets have a look. Gram flour (besan) is the base ingredient for this recipe. Repeat steps 1 to 4 to destem & clean 11 more colocassia leaves. Shallow fry the steamed Patra rolls. Next, apply the besan mixture on one leaf and place another leaf over it. 21. Please sign in to access your cookbooks, Patra, Gujarati Patra, Alu Vadi recipe - How to make Patra, Gujarati Patra, Alu Vadi. Take the leaf and place it on a flat surface. 13. The paste has to be easily spreadable neither runny nor too thick. Hi Amrisha, wonderful to hear from you. They are perfect with green chutney and sweet chutney. Step 1 Prepare sweet chutney for the besan paste, Take tamarind and jaggery in a saucepan and add cup of water. instead of using knife (as it might tear the leaf if not used properly) you can also use a belan ( i.e a rolling pin) and gently roll it on the leaves. Work with one leaf at a time, place it upside down, and using a knife remove the thick stem and veins without tearing the leaf. To make the patra paste, combine all the ingredients listed for the paste like gram flour, curd, turmeric powder, asafoetida, red chilli powder, ginger, tamarind water, jaggery, cooking oil, salt to taste and a little water to make a thick paste in a bowl. Tasty as the cooked Gujarati patra option might be, the best way to have patras is fried! In the recipe to mix 2 1/2 cup of besan they had told you to just add 3 tbsp of besan..and secondly just 3 tbsp of tamarindlots of basic flaws in the recipe. Each roll had 6 leaves. It is the main ingredient of our recipe. Trim all the leaves in this way and keep them aside. Place another leaf on it upside down as shown and apply the batter. Place the leaves with vein side facing upwards and slice in the center to remove the thick side veins using a sharp knife. Now add baking soda and lemon juice over the baking soda. Give it a quick stir. 
Again spread a little besan mixture evenly over the colocassia leaf. You can pair this tasty snack with any chutneys of your choice. Tadka (tempering) for tempering you will need oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, red dried chilies, and hing. Mix them. Once the tamarind and jaggery chutney cool down, with your hands, squeeze the pulp from the tamarind and jaggery in the same bowl or pan. (image 25), Meanwhile, grease a steamer plate with oil and place prepared 3 rolls seam side down on it. | | | , | | , calories for Patra, Gujarati Patra, Alu Vadi, Tarla Dalal's Recently Launched Cookbooks. (image 22 and 23), Begin to tightly roll the leaves from bottom to up. I usually visit your website to try traditional dishes which I want to prepare on my own. For example, on the West coast & Himachal Pradesh of India, it is commonly known as Patrodu or Patrodo. Make sure to use fresh and green leaves. They are steamed and then shallow or deep-fried to make a delicious snack. Ginger paste for the aromatics and flavors. Sometimes, when colacassia leaves would not be available, she would use big and long spinach leaves to prepare patra. Take the arbi leaves. Add turmeric powder and red chili powder. You can store leftover patra in the fridge for a couple of days or you can make this Turia Patra curry. Tamarind this gives a sour taste. Nowhere it was mentioned that you need to be careful with colocasia leaves (as if it is undercooked/ or if enoug of tamarind is not added it could feel strange in throat). Facebook This recipe can be suitable for those who follow a gluten-free diet. Our aluvadi is finally ready!
All web browsers have a similar option, but with slightly different lingo. Place the third leaf upside down in the same way as the first. Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you. Alu vadi also known as patra or pathrode is a delicious dish of colocasia or taro root leaves smeared with spiced, sweet and tangy gram flour paste and steamed to be tempered later. hi mitali, glad to know that the steps are helpful when you make traditional recipes on your own. Do try this! Try to use medium size Colocasia leaves (arbi ke pattey). When cool, cut each roll into 12 mm. Remove and keep aside to cool completely Arvi leaves (taro leaves) have itchy property because of its calcium oxalic content. Adjust the flavours accordingly by adding more ingredients.
Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Once the leaves are dry and clean, place the leaves on a flat surface and keep the dark green side of the leaf facing downwards. To make a roll fold the bottom sides of leaves. Do try this recipe and share your valuable feedback with us. In a Pan heat Oil.
When the seeds crackle, add the sesame seeds and asafoetida and saut on a medium flame for a few seconds. (image 24). Thank you. Keep all the leaves ready like this. Turn off heat; remove the steamer pates from the steamer and allow them to cool for ten minutes. Apply little besan mixture on another leaf and place it in on the first leaf with the tip of the leaf pointedin the opposite direction. i was not aware of the v and the round shape in the leaves. if you like recipes with colocasia leaves, then you can make two more recipes with them: I have given Extensive step by step pics for this patra recipe. Make sure you dont end up tearing the leaf. My mother would make this for evening snack or as an accompaniment with the meal. In Hindi, these leaves are called Arbi ke patte, in Marathi, colocasia leaves are known as Alu or aloo.
By subscribing to newsletter, you acknowledge our privacy policy, By subscribing to newsletter, you acknowledge our, Copyright 2022 Bennett coleman and co. ltd.All rights reserved.The Times of India. Leaves are cleaned and rolled using gram flour batter prepared with spices, tamarind (Imli), and Jaggery for that sweet and tangy flavors. Keep reviewing recipes and articles you loved. the vendors do know well. Your email address will not be published. Right-click on an image to show up a menu, choose "Save image as". Enjoy patra recipe | Gujarati patra | Maharashtrian alu vadi, Preparation Time:15 mins Cooking Time:27 mins Total Time:42 mins To make patra, the taro root leaves are smeared with a sweet, spicy and tangy besan or gram flour paste and stacked upon each other. Remove the stem from the leaves with a knife. When warm or cooled, slice the rolls into 1/2 inch thickness. Give the paste a really good stir. Repeat with the other leaves to make similar logs of patra. Cut the thick stem and gently slide the knife along the vein to remove it. (image 6 to 8). Garnishing I have used cilantro and dried coconut flakes for the garnishing. Copyright 2021 Yummy Tummy | Technical Partner Host My Blog. Take a pan as wide as possible so that the patra cooks evenly. Apply the besan paste on the second leaf. You can substitute it with lemon juice. NDTV Convergence, All Rights Reserved. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. When the seeds crackle, add the sesame seeds. you are the first one to comment on the new look. Clean the colocassia leaf on both sides using a wet muslin cloth. Place a trivet inside the inner pot of the instant pot and put the steamer basket with the rolls on the top of the trivet. Happy Cooking. Or until the surface is crispy. Almost finished rolling the stack of leaves. Traditionally, Patra is made from colocasia leaves and many a times they are seasonal and are not readily available in most parts of India or even parts of the world. Place the leaf with the veins facing you and slice the middle vein right through the center, taking care not to break the leaf. Now starting from your end tightly roll the leaves. Ingredients required and its possible substitution, Butternut Squash Spinach Salad With Pomegranate Vinaigrette. But it can be served with masala chai, as a side dish with any Indian meal, as a breakfast, or as a party appetizer. Stir occasionally. Prevent your screen from going dark while making the recipe. Missed out on our mailers?Our mailers are now online! Now heat oil in a pan, add in mustard, cumin and sesame seeds and let it sizzle. In Gujarat, it is called Patra whereas in Maharashtra it is referred to as Alu or Aloo Vadi Leaves. or you can deep fry them and serve with green chutney. Add water gradually till you get the desired thickness. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! First, wash and dry the leaves. Pour this tempering on the sliced patra. You can add store-bought tamarind paste and powdered jaggery to the besan paste. 10.
Strain the pulp and keep it aside. We need a thick paste like consistency so add water accordingly. Welcome to CookingCarnival. Finally secure the other end using a little besan mixture and keep aside. i prepare them the same way but in addition to the above ingredients i add a bit of garam masala and sometimes even a small ripe mashed banana to cut down jaggery amount (just to make it a bit healthy).However i apply the batter to the dull side of the leaves & place the rolls over a greased thali/lid having holes & steam them in similar way. 2022. 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. Repeat steps 1 and 2 to destem and clean 11 more colocassia leaves. Place the rolls on a greased steamer pan.
Sprinkle grated coconut and coriander leaves on the alu vadi or patra and serve hot or warm, Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Further, tamarind water is a good substitute for tamarind paste. In this recipe I saw 2 methods of making Gujarati patra, both are easy to make and you can also make patra in advance and use them for 1 or 2 days if stored in an airtight container in the refrigerator. If you want, you can add some garam masala to it as well. When your tips say only use black steamed colocassia leaves to make Patra, you mean the taro leaves which are sold in Carribean store is not the same variety and not safe to use to make Patra? Save my name, email, and website in this browser for the next time I comment. Sprinkle some sesame seeds on them, and they are ready to serve.
These leaves must be cooked before consumption and are best suited for steaming, frying, sauting, and boiling applications. Place a colocasia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you. Subscribe to get daily ideas on meals.
(image 1 and 2), Place this saucepan on the stove and let it come to a boil over medium heat. Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Yes, this Patra recipe is suitable for vegans. It will also enhance the flavours. Saut for a minute. Please do not use too much, or else it will be runny. You have been successfully subscribed to the Food Newsletter, You have been successfully unsubscribed from the Food Newsletter. You have entered an incorrect email address! We have re-tried the recipe and rectified all the errors. Patra or Alu Vadi is also known as Aluvadi and is a tasty delicacy made with gram flour, ginger-chilli paste and a selection of spices. This post may contain affiliate links. hugs , hi Dassana!
(image 12), Now add cup of water, a little at a time, and make a lump-free thick paste. When warm or cool, slice them and temper them. The paste has to be easily spreadable neither runny nor too thick. Strain the pulp and keep it aside. thank you much meveera. Place this saucepan on the stove and let it come to a boil over medium heat. Once you have done it, roll the leaves and fold the ends to pack them into a roll. Go ahead and try out this easy Gujarati recipe with your near and dear ones! So before you start rolling, sort the leaves according to their size, in descending order. Place the rolls seam side down in the steamer basket. These stuffed rolls are served plain or with green chutney. On each fold spread some batter over it. Take the largest leaf first and then take other leaves in descending order. u r welcome.It is a sheer joy to learn,cook & serve your recipes.well presented with clear pics especially the first one tempting many to cook Then add the sesame seeds, curry leaves and asafoetida. The leaves and the besan paste would be completely cooked and the rolls would hold shape and become firm after cooking.
as it helps to gauge if our readers are liking the new design or not. After that, place the leaf on a flat surface and apply the paste evenly to it. Add water gradually to the mixture and mix to make a paste. In hindi, these leaves are called as Arbi ke patte. touched and grateful. One good thing about this Patra recipe is that it is steamed and shallow-fried, which gives it a nice texture. Place another leaf over it and spread a layer of batter over it. Keep it aside. (Image 5), Work with one leaf at a time, place it upside down, and remove the thick stem and veins without tearing the leaf using a knife. Tried this receipe & it turned out very very tasty. Once done, roll them and fold the ends as shown to pack the roll. Patra is a trendy snack amongst the Gujarati community. Your email address will not be published. The steamed rolls are then tempered or fried. You can make these rolls a day before and then temper or fry them the next day. Gently devein the thick veins from the leaves using a kitchen knife, ensuring not to cut the leaf and discard the thick veins.