Patra, Gujarati Patra, Alu Vadi
by Tarla Dalal
16 Sep 2021
This recipe has been viewed 500217 times
patra recipe | Gujarati patra | Maharashtrian alu vadi | 28 amazing images.
patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!!
Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it.
Patras make an amazing side dish with the meal. My mother would make this for evening snack or as an accompaniment with the meal. Sometimes, when colacassia leaves would not be available, she would use big and long spinach leaves to prepare patra.
You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering.
Tasty as the cooked Gujarati patra option might be, the best way to have patras is fried! deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney.
Enjoy patra recipe | Gujarati patra | Maharashtrian alu vadi
Patra, Gujarati Patra, Alu Vadi recipe - How to make Patra, Gujarati Patra, Alu Vadi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Patra
12 medium sizes colocasia leaves (arbi ke patte)
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
a pinch of asafoetida (hing)
For The Besan Mixture
2 1/2 cups besan (bengal gram flour)
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp asafoetida (hing)
3/4 cup grated jaggery (gur)
3 tbsp tamarind (imli) water
salt to taste
For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)
Method
For the besan mixture
How to proceed to make patra
Handy tip
For the besan mixture
How to make patra
For steaming the patra
For tempering the patra
Frequently Asked Questions
For the besan mixture
- For the besan mixture
- Combine all the ingredients together in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.
How to proceed to make patra
- How to proceed to make patra
- To make {span class="bold1"}patra{/span}, place a colocassia leaf with the vein side facing upwards on a clean dry surface and remove the vein using a sharp knife.
- Clean the colocassia leaf on both the sides using a wet muslin cloth.
- Repeat steps 1 and 2 to destem and clean 11 more colocassia leaves.
- Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
- Spread a little beasn mixture evenly on the colocassia leaf using your fingers.
- Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.
- Repeat steps 4 to 6 for 2 more leaves.
- Fold the leaves around 2” from both sides.
- Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.
- Repeat steps 4 to 9 to make 2 more rolls.
- Place all the 3 rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.
- When cool, cut each roll into 12 mm. (½”) thick slices and keep aside.
- Heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the {span class="bold1"}patras{/span} pieces, toss gently and cook on a medium flame for 1 minute.
- Garnish the {span class="bold1"}patras{/span} with coconut and coriander and serve.
Handy tip
- Handy tip
- Always use colocasia leaves with black stem for making patra.
Patra (In Gujarati) Video by Tarla Dalal
Patra, Gujarati Patra, Alu Vadi recipe with step by step photos
For the besan mixture
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For preparing the besan mixture of patra recipe | Gujarati patra | Maharashtrian alu vadi | take a deep bowl and add besan.
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Add ginger-green chilli paste. Make the in large quantity and store them in the refrigerator to have them handy.
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Add turmeric powder.
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Add chilli powder.
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Add asafoetida (hing).
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Add grated jaggery (gur). Also, you can make use of sugar but the authentic recipe of patra always makes use of gur.
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Add tamarind water. Refer this recipe to learn how to make
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Add salt to taste.
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Pour approx. 1 cup of water. We need a thick paste like consistency so add water accordingly.
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Combine all the ingredients together and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside. At this stage, check the taste of the batter. The batter should have a good balance of sourness, sweetness, and spiciness. Adjust the flavours accordingly by adding more ingredients.
How to make patra
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To prepare the patra recipe | Gujarati patra | Maharashtrian alu vadi | place a colocasia leaf with the vein side facing upwards on a clean dry surface. While buying the colocasia leaves, ensure they have a black stem.
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Remove the thick stalk with the help of scissors or sharp knife.
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Place the leaves with vein side facing upwards and slice in the center to remove the thick side veins using a sharp knife. Make sure you don’t end up tearing the leaf.
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Clean the colocassia leaf on both sides using a wet muslin cloth. Do not scrub the arbi leaves too hard or else they will tear.
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Repeat steps 1 to 4 to destem & clean 11 more colocassia leaves.
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Place a colocasia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you. The base of the Patra must be the largest leaf. So before you start rolling, sort the leaves according to their size, in descending order.
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Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Spread gently to cover the entire leaf in a thin layer.
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Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Press it lightly to smoothen the layer.
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Again spread a little besan mixture evenly over the colocassia leaf. You can make 2 or 3 layers depending upon the thickness of the roll you like.
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Repeat steps 6 to 8 for 2 more leaves.
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Fold the leaves around 2” from both sides.
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Roll it up tightly from one end to the other end while applying a little besan mixture in each fold.
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Finally secure the other end using a little besan mixture and keep aside.
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Repeat steps 6 to 14 to make 2 more patra rolls.
For steaming the patra
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To steam the patra | Gujarati patra | Maharashtrian alu vadi | heat water in a steamer.
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Place all the 3 rolls in a steamer.
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Cook for 20 to 25 minutes or till they becomes firm.
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Remove and keep aside to cool completely Arvi leaves (taro leaves) have itchy property because of its calcium oxalic content. That’s why it is important to cook/steam them really well before consuming. You can make these rolls a day prior and fry or temper them just before serving.
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When cool, cut each roll into 12 mm. (½”) thick slices and keep the alu vadi aside.
For tempering the patra
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To temper the patra | Gujarati patra | Maharashtrian alu vadi | heat the oil in a deep non-stick pan. Alternatively, you can also shallow fry or deep-fry the patra.
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Once the oil is moderately hot, add mustard seeds.
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When the seeds crackle, add the sesame seeds.
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Add asafoetida and sauté on a medium flame for a few seconds.
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Add the patra pieces.
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Toss gently and cook on a medium flame for 1 to 2 minutes. Our aluvadi is finally ready!
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Garnish the patra with coconut.
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Also, sprinkle some coriander over the patra | Gujarati patra | Maharashtrian alu vadi |.
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Serve the Gujarati patra hot. Corn Kachori, Rava and Vegetable Dhokla, Farali Pattice are some other popular Gujarati farsan recipes that you might like!
Frequently Asked Questions
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Q. Tips say only use black steamed colocassia leaves to make Patra, does it mean the taro leaves which are sold at the store is not the same variety and not safe to use to make Patra? Or it will be fine to use taro leaves but result might differ?
Taro leaves have lot of variants one which is safe to consume, and one which is not. Do select the one which is safe to consume and try the recipe.
Nutrient values per serving
| Energy | 604 cal |
| Protein | 24.5 g |
| Carbohydrates | 93.2 g |
| Fiber | 20.8 g |
| Fat | 14.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 7908.8 mcg |
| Vitamin B1 | 0.7 mg |
| Vitamin B2 | 0.4 mg |
| Vitamin B3 | 3.3 mg |
| Vitamin C | 10.1 mg |
| Folic Acid | 152.5 mcg |
| Calcium | 259.8 mg |
| Iron | 13.8 mg |
| Magnesium | 160.8 mg |
| Phosphorus | 417.7 mg |
| Sodium | 75.1 mg |
| Potassium | 742.7 mg |
| Zinc | 1.9 mg |
Outbrain
When your tips say only use black steamed colocassia leaves to make Patra, you mean the taro leaves which are sold in Carribean store is not the same variety and not safe to use to make Patra? Or it will be fine to use taro leaves but result might differ. I don''t see colocassia/taro leaves sold in our local Indian store (Toronto, Canada). Thank you.
Hi, I am from south Africa and my great great grandfather was from India and my grandmother(nanny) makes this for us I was so happy when I saw the recipe it reminded me of her??
Tried this receipe & it turned out very very tasty.
For the first time something that I have to really throw away. Nowhere it was mentioned that you need to be careful with colocasia leaves (as if it is undercooked/ or if enoug of tamarind is not added it could feel strange in throat). In the recipe to mix 2 1/2 cup of besan they had told you to just add 3 tbsp of besan..and secondly just 3 tbsp of tamarind...lots of basic flaws in the recipe.
To say that this recipe is elaborate, is an under-statement! it requires a lot of skill and practice! But with the guidelines given below, it made it much simpler! thanks for the demo!