Patra

Patra or Alu Vadi is made with colocasia or taro leaves that are stuffed with gram flour and spice mixture and rolled as a pinwheel. They are then steamed and fried. I am sharing an easy recipe of Patra taught by mother in law.

Patra is a famous snack or breakfast in Gujarat and Maharashtra. Raised in a Gujarati family and being brought up in Mumbai, Patra was introduced to me at an early age and I always loved them because it has spicy, tangy and sweet flavor and the texture is crispy. If you haven’t tried them, then you are totally missing out. I highly recommend trying them as they are so addictive.

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Prep Time 20

Cook Time 40

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine gujarati, homemade, Indian, Indian Street Food, Maharashtrian, maharashtrian dish

Ingredients

5-6 Patra leaves

Chickpea Batter

1 and 1/2 cup Chickpea flour
Salt as needed
2 and 1-2 tsp Red Chili powder
2 and 1/2 tablespoon lime juice
1 and 1/2 tsp cumin coriander powder
1 tsp garam Masala
1/2 tsp turmeric powder
1/2 tsp asafetida powder
1/4 tsp baking soda
3/4 - 1 cup water
1/2 cup chopped cilantro
5 tsp Sugar
1/4 cup shredded coconut
2 tablespoon olive oil

To Steam

4 cups of water

Temper

2 tablespoon olive oil
1/4 cup shredded coconut
Sugar as needed
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sesame seeds
1/4 cup chopped cilantro

Instructions

Get the Colocasia (Taro leaves) and store in refrigerator before making Patra
Wash the leaves front and back and use paper towel to dry the leaves
Using a pairing knife, remove the stems of the leaves and avoid tearing the leaf
In a bowl combine everything for the stuffing mixture except baking soda and form a thick batter
Add the baking soda in the end right before applying them to the leaves
Place 1 leaf on the cutting board and apply the stuffing mixture using a brush or your fingers and apply so it covers entire leaf
Use another leaf and place it upside down and apply the mixture again
If the leaves are big just make a stack of 2 leaves if not you can make a stack of 3 leaves
Now fold the laves from right and left and apply mixture again, fold it from top and bottom and apply mixture on the sides that has no mixture, keep on folding and applying more mixture
Finally roll the leaves as a pinwheel applying more mixture in the middle
Prepare a steaming container and place a stand on the steamer and add 4 cups of water and close the lid and let the water boil
Meanwhile finish with remaining leaves and stack them on a steel plate
Place the plate in steamer and close the lid and steam for 30 minutes
Turn off the heat and take the Patras out and let it cool
Once it cools, cut them into pieces
Temper the Patras, using oil sesame seeds, mustard seeds, cumin seeds.
Garnish with shredded coconut and chopped cilantro and mix it well
Enjoy them or you can freeze them for 3-4 months