Patra Recipe

Patra

Colocasia leaves are used to make patra recipe in Gujarat and alu wadi recipe in Maharashtra. Dish is also called as patrode.
Colocasia leaves are also known as elephant ears and in hindi it is called as arbi k patey. And it’s roots are called as arbi which are used to make curry, dry sabzi or starters.

How To Make Patra:

• First prepare patra masala which is to be applied on colocassia leaves.
• Take 2 cups besan, add 1 teaspoon ajwain (caraway seeds), 1 teaspoon green chilli paste, 1 teaspoon red chilly paste, 2 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric powder, 2 tablespoon tamarind pulp, 1/2 -3/4 cup grated jaggery and salt to taste.
• Now add little water and mix to make a thick paste.
• Wash and cut stems of 10-12 colocassia leaves and remove thick part of the stem with the help of knife.
• Place one leaf of colocassia at the bottom such that rough part of leaf is on the top.
• Now apply patra besan masala to entire portion the leaf.
• Place another leaf on top of first leaf Simillarly rough part of the leaf on top but second leaf should be in opposite direction. Tip of the both the leaves should be in opposite direction. Should look like a star.
• Again apply the besan masala to the second colocassia leaf.
• Now put third leaf on top of it shinny part below and rough part at the top. Tip of third leaf should be in opposite direction to second. Apply the masala on this leaf.
• Repeat the process and put 4th and 5th leaf with masala.
• Fold the edges of the leaves from 2 long sides. Press the leaves tightly from your hands and make a roll. If you want you can also tie a thread to roll slightly so that it doesn’t not unwrap.
• Repeat same process for other leaves also and make a roll.
• Patra (Alu Wadi) rolls are steamed so put patra rolls in steamer and steam it for 30-35 minutes.
• Switch off the flame and remove patra rolls from steamer carefully and allow it to cool.
• Once colocassia rolls are cooled cut it into pieces.
• Now its time to put tadka to our patra.
• Heat oil in kadhai for tadka.
  Put mustard seeds and allow it to splutter.
• Once it starts spluttering add 1 tablespoon sesame seeds and stir.
• Now put few springs of chopped coriander leaves to the tadka and add pieces of patra and stir.
• Switch off the flame patra (patrode) is ready to be served.

How To Make Patra