Jan
17

Easy Patra-Alu wadi-pathrode Recipe with step by step guide

Patras ((Patarveliya) are rolled and steamed leaves of the Taro leaves (Arbi patta) coated with chick pea flour, spices,sugar and lemon. This leaves are known as Colocasia, large leaves. Gujarati people used it in patra recipe while in Andhra cuisine, it is used in Pulusu. In Gujarat it is known as Patarveliya while in Maharastra Alu wadi, and in Karnataka it is called as pathrode

Collard greens is an alternative for Arbi patta/Colocasia as In US, it is hard to get Taro leaves but you can easily find Collard greens in the American and Chinese grocery store. So my today’s recipe is Patra or Patra bajia from Collard Greens.

Ingredients for Patra roll

·        12 patra leaves (Colocasia/Collard Greens)

·        1 cup Besan (chickpea flour)

·        ½ cup lemon juice or tamarind paste-1/4 cup

·        ½ cup sugar (to your taste)

·        Salt to your taste

·        ¼ tsp Baking soda

·        5 Green chili paste (Ginger paste is optional)

·        1 tsp Red chili powder

·        1 tsp Garam masala (Laxmi, badshah etc)

·        2 tbsp oil

Ingredients for seasoning:

·        3 tbsp oil

·        ½ tsp Mustard sees and cumin seeds

·        1 tsp sesame seeds

Ingredients for garnishing patra:

·        Chopped coriander/Cilantro

·        Grated coconut

Method:

  •  In a bowl add gram flour (Besan), lemon juice, sugar and salt, green chili-ginger paste, Soda, oil, chili powder     and garam masala and make a batter paste with little water(thickness like peanut butter). Keep aside.
  • Wash leaves and slice off the middle thick(tough stems) vein of each leaf, don’t split them.
  • Take big leaf and keep rib side facing up (Ulta patta in Indian language) and spread Besan paste thinly. Take other leaf and put on the previous leaf and spread paste. Make three leaves with paste and stack on each other.
  • Now roll tightly starting from the leaf tips to the stem end and take care that it won’t n open. You can close roll from both sides with basan paste. If you have irregular sized leaves then 1st take bigger, then 2nd smaller and third the smallest OR divide leaves of the same size of groups.
  •  For 12 leaves, you can make 4 stacks as described.
  • Put all rolls in a steamer for 40 minutes.
  • Let it cool down, take rolls out and cut into ½ inch or desired size rolls same as shown in the image.

Seasoning and garnishing

  •  Heat 3 tbsp oil in a pan, add mustard and cumin seeds, once it crackles, add sesame seeds and patra slices.
  • Add salt, chili powder, lemon according to taste.
  • Garnish with chopped coriander and coconut. Serve hot with green chutney

Variations:

1) Before seasoning you can deep fry Patra slice and after that do seasoning and garnishing.

2) Turia Patra: This is well known cooked dry curry inGujarat. You have to cut ridge gourd in cubes and cook, mix with Patra slice and season with salt, chili, dhania powder, lemon juice and sugar.

3) Patra kadhi: It is combination of patras and Gujarati Kadhi.

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