Introduction:
Patra, also known as Alu Vadi or Patrode, is a popular
and flavorful snack from the western regions of India, especially Gujarat and
Maharashtra. This delectable dish is made from colocasia leaves, gram flour,
and an assortment of aromatic spices. Patra is not only known for its delicious
taste but also for its nutritional value, making it a wholesome and guilt-free
indulgence. In this blog post, we will take you through the step-by-step
process of preparing Patra, along with some frequently asked questions to help
you master this delectable recipe.
Patra Recipe:
Ingredients:
- 8-10 colocasia leaves (taro leaves)
- 1 cup besan (gram flour)
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon jaggery (grated)
- 1 tablespoon tamarind pulp
- Salt to taste
For the paste:
- 1/2 cup grated coconut
- 4-5 green chilies (adjust to your spice preference)
- 1-inch ginger
- 1 tablespoon coriander leaves
- 1 tablespoon water (as needed)
Instructions:
1.
Wash the
colocasia leaves thoroughly and remove the stems. Pat them dry and set them
aside.
2.
In a
blender, grind the grated coconut, green chilies, ginger, and coriander leaves
to form a smooth paste. Add a little water if needed to facilitate blending.
This paste will serve as the flavorful stuffing for the Patra.
3.
In a mixing
bowl, combine the besan, turmeric powder, red chili powder, jaggery, tamarind
pulp, and salt. Add water gradually to form a smooth batter. Ensure that the
batter is lump-free and of medium consistency.
4.
Lay one
colocasia leaf on a clean surface with the rough side facing up. Spread a thin
layer of the besan batter evenly on the leaf.
5.
Now, spread
a layer of the coconut-green chili paste on top of the besan batter.
6.
Carefully
roll the colocasia leaf from one end to the other to form a tight cylindrical
roll. Repeat the process with the remaining leaves and batter.
7.
Steam the
rolled colocasia leaves in a steamer for about 15-20 minutes or until the
batter is cooked through.
8.
Once
steamed, allow the rolls to cool down before slicing them into round pieces.
9.
In a pan,
heat oil and add mustard seeds, cumin seeds, sesame seeds, and asafoetida.
Allow them to splutter.
10.
Add the
sliced Patra pieces to the pan and sauté them until they turn golden brown and
crispy.
11.
Serve the
mouthwatering Patra hot as a delectable snack or a delightful side dish.
Patra Recipe - FAQ's:
Q: Can I use frozen colocasia leaves for making Patra?
A:
Yes, you can use frozen colocasia leaves if fresh leaves are not available.
Just thaw them before use and proceed with the recipe.
Q: Is Patra a healthy snack option?
A: Yes, Patra is a
nutritious snack as it contains colocasia leaves, which are rich in vitamins,
minerals, and dietary fiber. It is also steamed, making it a healthier alternative
to fried snacks.
Q: Can I store leftover Patra?
A: Yes, you can store
leftover Patra in the refrigerator for 2-3 days. Just reheat them in a pan or
microwave before serving.
Q: Can I adjust the spices in the Patra recipe?
A: Yes,
you can adjust the spice levels according to your taste preferences. If you
prefer it spicier, you can add more green chilies or red chili powder.
Conclusion:
Patra is a delightful and wholesome snack that offers a burst of flavors with every bite. Whether you serve it as an appetizer during gatherings or enjoy it as an evening snack, Patra is sure to win hearts with its unique taste and texture. Try this authentic recipe and savor the goodness of colocasia leaves and aromatic spices. Make Patra a part of your culinary repertoire, and you'll have a delightful treat to relish on any occasion. Happy cooking!