How To Make Gujarati Patra Recipe – The Gujarati Patras also known as Alu Vadi is a delicious preparation made from the leaves of colocasia with a mixture of sweet flour and tangy flour that has been spread on it and wrapped in a special way to form a small pin.
Traditionally, Patra is made from colocasia leaves and is often seasonal and is not readily available in most parts of India or parts of the world. I used to find it difficult to make this cost while living in Boston and my mother-in-law gave me a good idea to use large spinach leaves instead of the ones that were available in abundance in the market. I hope you enjoy making this delicacy the way I enjoyed sharing this family favorite.
Serve Gujarati Patra recipe as a dish with your Gujarati Kadhi food, Gujarati Kadhi, Bindi Aloo and Phulkas.
Materials Required to Make Gujarati Patra
- 250 grams Colocasia Leaves.
- 50 grams Handwa Dhokla Flour.
- 4 tablespoons Gram Gram.
- 1 teaspoon Ajwain.
- 2 tablespoons curd (Yogurt).
- 1 tablespoon sugar or jaggery.
- ½ tsp Turmeric Powder.
- 1 Tbsp Garlic Green Chilli Paste.
- ½ tsp Red Chilli Powder.
- Salt according to taste.
- 1 teaspoon oil.
- Coriander Leaves and Fresh Coconut to decorate some fresh green coriander and fresh coconut.
1 teaspoon sesame seeds.
1 teaspoon mustard seeds.
2-3 tablespoons Coconut Water.
2-3 tablespoons of water.
1 teaspoon sugar.
1 tablespoon oil.
Salt according to taste.
How to Make Gujarati Patra:
First of all, wash the pan or leaf of Arabic well, wipe it with a clean cloth, then flip it over and remove its thick stalk, clean the pan well and make a better batter to apply on it.
Now mix all the things together to make them better, the batter should be thick, you should spread it like that.
Now take the Arabic leaf, then place the batter made on the stalk of it, then put the second leaf on it, then place the batter, thus the leaves have to be kept and put the batter, thus 6-8 leaves should be made Put it on another and place it better.
After applying the batter, you have to stick the ends on both sides first and then make a tight roll, thus make all the leaf rolls and then cook them in a steamer for 10-12 minutes.
After 10-12 minutes, put the knife in the roll and see if the knife comes out clean, then your Arabic rolls are ready, now let the roll cool, then cut it into round shape and keep it in a serving dish.
Now take a tempering pen, then add oil to it and let it heat up, now pour feedback into it and let it crackle, then add it to it and let it crackle too.
Now put coconut water, plain water, salt and sugar in the tempering and boil it till the sugar dissolves, the tempering is ready.
Now put the prepared tempering on a chopped round roll of Arabic and serve hot immediately after garnishing with green coriander and fresh coconut.