Go Back

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. 
Prep Time 20 mins
Cook Time 40 mins
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
Keyword alu vadi, alu wadi, arvi ka patrhode, farsan, gujrati fasrsan, Pathrode, patra, patra recipe