Patra, also known as Alu Vadi or Patrode, is a popular savory snack from Gujarati and Maharashtrian cuisine. Made from colocasia leaves (taro leaves) and besan (gram flour), it’s seasoned with various spices and then steamed or fried. Here’s a detailed recipe to make Patra:
Ingredients:
For the Patra Rolls:
- 8-10 colocasia leaves (taro leaves)
- 1 1/2 cups besan (gram flour)
- 2 tablespoons tamarind paste
- 1 tablespoon jaggery or sugar
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon sesame seeds
- Salt to taste
- 2 tablespoons oil
For Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A pinch of asafoetida (hing)
- Curry leaves (optional)
- A few dry red chilies (optional)
- 2-3 tablespoons grated coconut (optional, for garnish)
Instructions:
1. Prepare the Colocasia Leaves:
- Wash the colocasia leaves thoroughly. Trim the stems and veins on the backside of the leaves using a knife without tearing the leaves.
- Pat dry the leaves and keep them aside.
2. Prepare the Besan Mixture:
- In a mixing bowl, combine besan, tamarind paste, jaggery or sugar, red chili powder, turmeric powder, coriander powder, cumin powder, sesame seeds, salt, and 2 tablespoons of oil. Mix well to form a smooth paste.
- Lay out the colocasia leaves with the backside facing up. Spread a thin layer of the besan mixture evenly over each leaf.
3. Rolling and Steaming:
- Start rolling the leaves from one side, ensuring the besan layer remains intact.
- Once rolled, cut the rolls into smaller sections, about 1-inch wide.
- Grease a steaming vessel and place the rolls in it. Steam for about 20-25 minutes until the rolls are cooked and firm.
4. Tempering and Garnish:
- Heat oil in a pan for tempering.
- Add mustard seeds and let them splutter.
- Add sesame seeds, asafoetida, curry leaves, and dry red chilies. Sauté for a few seconds.
- Place the steamed Patra rolls in the pan and sauté for a couple of minutes until they turn light golden brown.
- Garnish with grated coconut (if using).
5. Serve:
- Let the Patra cool slightly before slicing them further if desired.
- Serve warm as a snack or appetizer.
Tips:
- If you don’t want to steam the rolls, you can shallow fry them after cutting into slices.
- Adjust the spice levels according to your preference.
Patra offers a delightful combination of savory and tangy flavors encased in the tender colocasia leaves, making it a popular and flavorful snack in Indian cuisine.
