Gujarati patra or alu vadi is a recipe made with colocasia leaves. The leaves are seasoned with besan paste that can be spicy, tangy, or sweet, and steamed. Tempering is added to the recipe as well to make the dish more aromatic and flavorful. You can serve patra as an appetizer or at a tea party or brunch.
In most cases, a traditional patra recipe is made from seasonal ingredients. The colocasia leaves are not available in India at all times of the year. If you want to enjoy this snack during a time when the leaves used for the recipe are not available, you can use large spinach leaves instead, which are usually available at all times of the year.
A traditional Gujarati Patra recipe is often served with other dishes that are specific to the region such as phulkas, Bhindi Alo, or kadhi.
Here are some helpful tips for making this delicious patra recipe.
Making Gujarati Patra
The first step in this patra recipe is to make the patra masala paste. To make the paste, mix all the ingredients in a bowl such as turmeric powder, asofoetida, gram flour, curd, ginger, tamarind water, red chili powder, cooking oil, jaggery, and salt to taste. Add a little water so the ingredients should form a thick paste. Mix the paste thoroughly and set it aside.
Wash five large colocasia leaves and dry them with a kitchen towel. When the leaves are clean and dry, lay the leaves flat and make sure the dark side of the leaves is facing down. Gently remove the veins from the leaves with a kitchen knife.
With the tip of the leaf facing you, apply and smear the paste on the leaf. Apply the paste onto another leaf and place it on the first leaf, with the tip pointing away from you. Continue this pattern until you have four layers.
Fold the sides about an inch inward. Roll the leaves tightly. Continue smearing the paste onto the leaves as you roll the leaves into a log shape.
Repeat this step with the other leaves to make more logs of patra.
Steaming the Patra
Preheat the steamer and add three cups of water to the bottom. Coat the steamer plates with oil and place the leaf rolls onto the plates. Cover and steam for about 10 minutes on high heat. Turn the heat off and remove the steamer plates. Let the patra cool for a few minutes.
When the leaves are completely cool, slice the logs into one-inch pinwheels and set them aside.
Making the Seasoning
For the seasoning, heat one tablespoon of oil in a saute pan on medium heat. Add cumin seeds, mustard seeds, and sesame seeds to the pan. Cook until the seeds start to crackle.
Add the curry leaves and asafoetida. Allow all the ingredients in the seasoning to cook for about 30 seconds. Turn off the heat and set the mixture aside.
Cut the patra to your preferred size. Add it to the pan and cook until they turn golden brown. Turn off the heat and arrange the patra onto a serving dish.
Garnish the patra with freshly grated coconut and enjoy them as a snack or an appetizer before your main course.
Keep in mind that you can make the Patras ahead of time and freeze them after steaming and cooling them. Once you’re ready to eat them, thaw them out and add the seasoning.
This tasty snack is served hot. Just pop them in your mouth and crunch. Patra is often served as an afternoon snack with tea.
Yes, you can bake patra but you can also roast this snack. Keep in mind that the cooking methods will be slightly different.
Alu Vadi is a snack popular in the Gujarati Maharashtra regions. The snack is made from stuffed colocasia leaves. The leaves are stuffed with gram flour and can be sweet or savory.
Once the patra is fried, it can be frozen. Store the patra in an airtight container to prevent freezer burn.
Patra can be steamed or fried depending on the texture you want. You can also serve the dish hot or cold.