Patra
Patra, also known as Alu Vadi, is a traditional Gujarati snack that is cherished for its unique flavors and textures. Made from colocasia leaves (taro leaves) layered with a spiced gram flour (besan) paste, this savory delight is steamed and then either sliced and deep-fried or tempered with sesame seeds and mustard seeds for added crunch. The combination of tangy, spicy, and slightly sweet flavors makes Patra an irresistible treat.
This dish is not only a popular snack but also a great accompaniment to a traditional Gujarati thali. Patra is enjoyed with a drizzle of green chutney or a sprinkle of freshly grated coconut. It is a perfect example of how simple ingredients can be transformed into a delicious and nutritious snack that is loved by all.
Ingredients Required for Making Patra
- Colocasia Leaves (अरबी के पत्ते) – 10-12 large leaves
- Gram Flour (बेसन) – 1 cup
- Tamarind Pulp (इमली का गूदा) – 2 tablespoons
- Jaggery (गुड़) – 2 tablespoons, grated
- Red Chili Powder (लाल मिर्च पाउडर) – 1 teaspoon
- Turmeric Powder (हल्दी पाउडर) – 1/2 teaspoon
- Coriander Powder (धनिया पाउडर) – 1 teaspoon
- Cumin Powder (जीरा पाउडर) – 1/2 teaspoon
- Asafoetida (हींग) – a pinch
- Carom Seeds (अजवाइन) – 1/2 teaspoon
- Sesame Seeds (तिल) – 1 tablespoon
- Mustard Seeds (सरसों के बीज) – 1 teaspoon
- Fresh Coriander (ताजा धनिया) – for garnish
- Grated Coconut (कद्दूकस किया हुआ नारियल) – for garnish
- Salt (नमक) – to taste
- Oil (तेल) – for tempering
Step-wise Process of Cooking Patra
- Preparation:
- Wash and pat dry the colocasia leaves. Remove the thick central vein with a sharp knife, taking care not to tear the leaves.
- Making the Besan Paste:
- In a bowl, mix the gram flour, tamarind pulp, jaggery, red chili powder, turmeric powder, coriander powder, cumin powder, asafoetida, carom seeds, and salt.
- Add water gradually to form a thick, smooth paste.
- Layering the Leaves:
- Place a leaf upside down (veined side up) on a flat surface.
- Spread a thin, even layer of the gram flour paste on the leaf.
- Place another leaf on top and repeat the process until you have layered 3-4 leaves.
- Roll the layered leaves tightly from one end to the other to form a log. Repeat with the remaining leaves and paste.
- Steaming the Patra:
- Place the rolled logs in a steamer and steam for about 20-25 minutes until cooked. You can check by inserting a knife; it should come out clean.
- Let the rolls cool slightly, then slice them into 1/2-inch thick pieces.
- Tempering the Patra:
- Heat oil in a pan and add mustard seeds. Once they crackle, add sesame seeds.
- Add the sliced patra pieces and sauté until they turn golden brown and crispy on all sides.
Number of Servings
- This recipe serves approximately 4-5 people.
Prep Time, Cooking Time, and Total Time Required to Make Patra
- Prep Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Important Points to Keep in Mind While Making the Dish
- Ensure the gram flour paste is thick and smooth to avoid lumps.
- Roll the leaves tightly to ensure they hold their shape during steaming.
- Allow the rolls to cool slightly before slicing to prevent them from breaking apart.
- Adjust the spice levels according to your taste preference.
How to Serve Patra
Serve Patra hot, garnished with freshly grated coconut and chopped coriander leaves. It can be enjoyed as a snack with green chutney or sweet tamarind chutney. Patra also makes a delightful addition to a traditional Gujarati thali, complementing other dishes with its unique flavors.
Final Thoughts
Patra is a delightful and nutritious snack that beautifully showcases the essence of Gujarati cuisine. The harmonious blend of tangy, spicy, and sweet flavors, combined with the crispy texture, makes it a favorite among all age groups. Enjoy the process of making Patra and savor the delicious results with your family and friends.
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