Gujarati patra

GUJARATI PATRA /  ALU VADI / PATHRODE / COLOCASIA LEAVES SNACK

INGREDIENTS

• Taro Leaves /arbi leaves /colocasia leaves –  5 small
• Besan gram flour – 1 1/2 cup
• Tamarind – small lemon size soaked in 1/2 cup hot water
• Ginger +garlic + chilli paste – 1 tsp
• Turmeric – 1/4 tsp
• Red chilli pwdr – 1 tsp
• Coriander pwder – 1 tsp
• Jaggery grated – 1/2 or 1/3 cup
• Asafoetida  – 1/8 tsp
• Salt to taste
• Oil – 1 or 2 tbsp
• White til / sesame – 1 or 2 tbsp
• Freshly grated coconut – 2 tbsp for garnish
• Finely chopped coriander leaves for garnish

PREPARATION

1. Soak tamarind and jaggery in 1/2  cup hot water for 5 mins, mash well with clean hands and extract the juice .
2. Take the besan + red chilli pwdr + ginger garlic paste + turmeric + coriander pwdr + asafoetida + salt + jaggery and tamarind extract and make thick paste .Add water as required .
3. Wash , clean and gently wipe the leaves.
4. Cut the stalk from the base of the leaf.[check the video ]
5. Slice the middle vein right through the center with a knife as shown in the video . Slice any other thick veins from the sides.
6. Use a belan (rolling pin) and gently roll it on the leaves this will flatten the veins.

METHOD [ See the video ]

Take the bigger leaf and apply the besan paste

Now place another leaf with the tip in the opposite direction.

Again apply the paste till it completely covers the leaf.

Repeat this process with all the leaves.

Tightly roll the leaves u can pin it with a tooth prick or tie it with a thread so that it doesn’t open.

Heat water in a steamer .

Steam it for 15 – 20 minutes in a steamer or steam it till it becomes firm.

***NOTE – After 10 mins turn the roll , so that it gets evenly steamed from all sides .

Once it cools down, slice the rolls into 1/2 inch thickness.

Heat oil in a pan or kadai .

Add the sesame seeds  and fry for a few seconds till it starts popping .

Add the sliced rolls and saute on a low flame for few minutes.

Off the gas . Sprinkle finely chopped coriander leaves + coconut .

Serve with green chutney .

NOTES

1. Instead of jaggery we can add sugar pwdr .
2. While tempering some also add mustard seeds.
3. While tempering add a tsp of saunf ,enhances the taste .
4. Instead of tamarind we can add 1 big lemon juice .
5. For crispiness we can add rice flour .
6. There are two types of Alu leaves.They can be recognised by the stems. The green stem ones are used in making subji and the black-purplish stem ones are the ones we use for making alu wadi.
7. After slicing the rolls u can store it in the fridge and use it as and when required.
8. For a change you can roll the sliced wadi in khuskhus and fry till crisp.
9. You can either deep fry or shallow fry it.
10. Arbi leaves have itchy property because of its oxalic acid content hence we should cook / steam them really well.
11. If you eat raw or undercooked arbi leaves,it will result in an itchy throat.
12. Arbi leaves are identical to another non – edible plant called ‘elephant ear plant’ . These elephant-ears plant leaves are not to be eaten and if you do, you’ll feel like cactus needles pricking in your tongue and throat.
13. Recipe of Maharashtrian patra – Alu vadi / Pathrode with coconut stuffing recipe

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