Gujarati Patra Recipe - Alu Vadi Recipe
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. Serve these mouthwatering patras as an appetizer for your next party.
In association with SS Pandian (SSP Asafoetida)
The Gujarati Patras also known as Alu Vadi's is a delicious preparation which is made using colocasia leaves that has a sweet and tangy gram flour mixture spread on them and rolled in a special way to form a pinwheel.
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. I used to find it hard to make this delicacy during my stay in Boston and my mother in law gave me a brilliant idea of using large spinach leaves instead that were available in abundance in the market. I hope you enjoy making this delicacy as much as I have enjoyed sharing this family favourite.
Serve Gujarati Patra Recipe as a dish along with your Gujarati meal of Gujarati Kadhi, Bhindi Aloo and Phulkas.
If you like this recipe, you can also try other Gujarati Recipes for your everyday meals:
10 M
30 M
40 M
3 Servings
Ingredients
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Main Ingredients
- 5 Colocasia Leaves (Arbi) , cleaned and dried For the Paste
- 2-1/2 cups Gram flour (besan)
- 1 teaspoon Ginger , finely chopped
- 1 tablespoons Curd (Dahi / Yogurt)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Jaggery
- 1/2 cup Tamarind Water
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon SSP Asafoetida (Hing)
- 1/2 teaspoon Red Chilli powder
- 1 tablespoon Sunflower Oil
- Salt , to taste For the Seasoning
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoons Sesame seeds (Til seeds)
- 1/4 teaspoon SSP Asafoetida (Hing)
- 2 sprig Curry leaves
- 1 tablespoon Sunflower Oil
- 2 tablespoons Fresh coconut , grated
How to make Gujarati Patra Recipe - Alu Vadi Recipe
To begin making Gujarati Patra Recipe, firstly we will make the patra masala paste.
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. Mix everything properly and keep it aside.
Next, take 5 large colocasia leaves. Wash them clean and then dry them using a kitchen towel.
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.
Gently devein the thick veins from the leaves using a kitchen knife, ensuring not to cut the leaf and discard the thick veins.
Place the leaf with the tip facing towards you, and apply and smear the besan paste evenly on the colocasia leaf.
Apply little besan mixture on another leaf and place it in on the first leaf with the tip of the leaf pointed in the opposite direction. Continue the same pattern until you have 4 layers with 4 leaves.
Gently fold the left and right side about 1 inch inwards. Now starting from your end tightly roll the leaves. Keep smearing the besan paste as you roll to make a log.
Repeat with the other leaves to make similar logs of patra.
Now we will steam the patras. Preheat a steamer with 3 cups of water at the bottom.
Grease the steamer plates with oil and place the rolls into the steamer plates. Cover the steamer and steam for 10 to 12 minutes on high heat. Turn off heat; remove the steamer pates from the steamer and allow them to cool for ten minutes.
Once cooled, cut the logs into one inch pinwheels and keep aside.
Now we will make the seasoning.
Heat a tablespoon of oil in a wide sauté pan on medium heat; add mustard seeds, cumin seeds, sesame seeds and allow them to crackle.
Once the seeds have crackled, add asafoetida and curry leaves. Let it cook for about 30 seconds and switch off the gas. Keep it aside.
Meanwhile, cut the patra pinwheels in your desired size. Add the Patra to the pan and cook till they tiurn golden in colour.
Once done, turn off heat and arrange the patras into a platter.
Garnish with freshly grated coconut and serve the delicious Gujarati Patra's - Alu Vadi's as an appetizer or along with your main course meal.
Serve Gujarati Patra as a dish along with your gujarati meal of Gujarati Kadhi, Bhindi Aloo and Phulkas for your everyday meal.
