patra recipe | Gujarati patra (2024)

Patra (In Gujarati) Video

गुजराती पात्रा रेसिपी | महाराष्ट्रियन आलू वडी | गुजरात का फेमस पात्रा | पात्रा बनाने की विधि - हिन्दी में पढ़ें (Patra, Gujarati Patra, Alu Vadi in Hindi)

પાત્રા રેસીપી | ગુજરાતી પાત્રા | મહારાષ્ટ્રીયન આલુ વડી - ગુજરાતી માં વાંચો (Patra, Gujarati Patra, Alu Vadi in Gujarati)

For the besan mixture

1. For preparing the besan mixture ofpatra recipe | Gujarati patra |Maharashtrianalu vadi |take a deep bowl and add besan.
   
2. Add ginger-green chilli paste. Make thein large quantity and store them in the refrigerator to have them handy.
   
3. Add turmeric powder.
   
4. Add chilli powder.
   
5. Add asafoetida (hing).
   
6. Add grated jaggery (gur). Also, you can make use of sugar but the authentic recipe of patra always makes use of gur.
   
7. Add tamarind water. Refer this recipe to learn how to make
   
8. Add salt to taste.
   
9. Pour approx. 1 cup of water. We need a thick paste like consistency so add water accordingly.
   
10. 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

1. To prepare thepatra recipe | Gujarati patra |Maharashtrianalu 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.
   
2. Remove the thick stalk with the help of scissors or sharp knife.
   
3. 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.
   
4. 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.
   
5. Repeat steps 1 to 4 to destem & clean 11 more colocassia leaves.
   
6. 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.
   
7. Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Spread gently to cover the entire leaf in a thin layer.
   
8. 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.
   
9. 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.
   
10. Repeat steps 6 to 8 for 2 more leaves.
    
11. Fold the leaves around 2” from both sides.
    
12. Roll it up tightly from one end to the other end while applying a little besan mixture in each fold.
    
13. Finally secure the other end using a little besan mixture and keep aside.
    
14. Repeat steps 6 to 14 to make 2 more patra rolls.
    

For steaming the patra

1. To steam thepatra | Gujarati patra |Maharashtrianalu vadi |heat water in a steamer.
   
2. Place all the 3 rolls in a steamer.
   
3. Cook for 20 to 25 minutes or till they becomes firm.
   
4. 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.
   
5. When cool, cut each roll into 12 mm. (½”) thick slices and keep the alu vadi aside.
   

For tempering the patra

1. To temper thepatra | Gujarati patra |Maharashtrianalu vadi |heat the oil in a deep non-stick pan. Alternatively, you can also shallow fry or deep-fry the patra.
   
2. Once the oil is moderately hot, add mustard seeds.
   
3. When the seeds crackle, add the sesame seeds.
   
4. Add asafoetida and sauté on a medium flame for a few seconds.
   
5. Add the patra pieces.
   
6. Toss gently and cook on a medium flame for 1 to 2 minutes. Our aluvadi is finally ready!
   
7. Garnish the patra with coconut.
   
8. Also, sprinkle some coriander over thepatra | Gujarati patra |Maharashtrianalu vadi |.
   
9. Serve theGujarati patrahot.Corn Kachori,Rava and Vegetable Dhokla,Farali Patticeare some other popularGujarati farsan recipesthat you might like!
   

Frequently Asked Questions

1. 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.

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