Patra I Alu vadi I Patod I अरबी के पत्ते के पकोड़े I Pankaj Bhadouria
Patra, or alu vadi or patod, as it is known as in different parts of the country is a delightful snack made from Colocasia leaves.
These leaves are smothered with a layer of batter made of brsan and rolled up. The patra is then steamed, cooled, cut into slices and then fried.
Patra is often tempered too with a tempering of curry leaves and mustard seeds.
Patra, or alu vadi or patod, are also sometimes added to a gravy to make a delicious main course dish.
Today I hagv shared with you how to make the patra and shard some essential tips and tricks too to ensure you get the perfect patra at home.
Try out this Patra, or alu vadi or patod, recipe and let me know how you liked it.
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Recipe :
Patra
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4-5
Ingredients:
12 Colocasia leaves
For the batter:
2 ½ cups besan
1 inch ginger
2 green chilies
1 teaspoon Coriander Powder
½ teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
¼ cup tamarind pulp
4 tablespoon jaggery
Salt to taste
For Tempering:
4 tablespoons oil
1 teaspoon mustard seeds
¼ teaspoon asafoetida (hing)
10 to 12 curry leaves
3 teaspoon sesame seeds
Method:
Wash and wipe the leaves. Remove the stem an slice off the thick vein at the back of the leaf.
Crush the ginger and green chilies with a mortar and pestle.
Mix together all the ingredients and add a little water at a time to make a thick batter of dropping consistency.
Spread a thin layer of batter on the light green side of the leaf, place another leaf over it, spread batter, repeat for4 leaves. Fold in the sides of the leaves first and then beginning from one side, make a tight roll,. Repeat with the remaining leaves.
Steam the rolls in a steamer for 20-25 minutes. Cool and cut into pieces.
Heat oil in a pan. add the curry leaves and mustard seeds. Place the slided patra over it. Cook till crisp, flip and cook till crisp on the other side to. Sprinkle sesame seeds and serve.
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