Gujarati Patra (Aloo Vadi) Recipe
Description:
Gujarati Patra, also known as Aloo Vadi, is a delightful and flavorful snack originating from the Gujarati cuisine. This dish is made using colocasia leaves (arbi) filled with a spiced gram flour paste, rolled into a pinwheel shape, and then steamed to perfection. The result is a tangy, sweet, and savory preparation that can be enjoyed as a snack or a side dish. This recipe is a great addition to any meal and is sure to impress with its unique flavors and textures.
Cuisine: Gujarati
Course: Side Dish
Diet: Vegetarian
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia Leaves (Arbi) | 5 large leaves, cleaned and dried |
For the Paste
| Ingredient | Quantity |
|---|---|
| Gram Flour (Besan) | 2-1/2 cups |
| Ginger (finely chopped) | 1 teaspoon |
| Curd (Dahi/Yogurt) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Jaggery | 1 tablespoon |
| Tamarind Water | 1/2 cup |
| Coriander Powder (Dhania) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Oil | 1 tablespoon |
| Salt | To taste |
For the Seasoning
| Ingredient | Quantity |
|---|---|
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Sesame Seeds (Til) | 2 teaspoons |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 2 sprigs |
| Oil | 1 tablespoon |
| Fresh Coconut (grated) | 2 tablespoons |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Instructions:
Step 1: Prepare the Patra Paste
- In a mixing bowl, combine the gram flour (besan), curd, turmeric powder, asafoetida (hing), red chili powder, ginger, tamarind water, jaggery, cooking oil, and salt. Add a little water to form a thick, smooth paste.
- Mix all the ingredients thoroughly until they are well combined. Set the paste aside for later use.
Step 2: Prepare the Colocasia Leaves (Arbi)
- Wash and clean the colocasia leaves thoroughly, removing any dirt or dust. Pat them dry using a kitchen towel.
- Place each leaf on a flat surface with the dark green side facing down.
- Use a kitchen knife to carefully devein the thick, central vein of the leaf, ensuring you don’t tear the leaf. Discard the veins.
Step 3: Assemble the Patras
- Place the first leaf with the tip facing you, and smear a generous amount of the besan paste evenly across the entire surface of the leaf.
- Take the next leaf, apply a little besan mixture on one side, and place it on top of the first leaf with its tip facing the opposite direction. Continue layering in this fashion until all four leaves are stacked on top of each other.
- After stacking the leaves, fold in the left and right sides of the leaves about 1 inch inward to form a rectangular shape.
- Starting from your end, carefully roll the leaves tightly, ensuring the besan paste stays intact. Continue this process with the remaining leaves to form similar rolls.
Step 4: Steam the Patras
- Preheat a steamer by adding 3 cups of water to the bottom.
- Grease the steamer plates with a little oil and carefully place the rolled leaves onto the plates.
- Cover the steamer and steam the rolls on high heat for about 10 to 12 minutes.
- After the steaming time is up, remove the plates from the steamer and let the rolls cool for 10 minutes.
Step 5: Cut the Patras
- Once the rolls have cooled down, cut them into 1-inch pinwheels using a sharp knife. Set them aside.
Step 6: Prepare the Seasoning
- Heat 1 tablespoon of oil in a wide sauté pan over medium heat.
- Add mustard seeds, cumin seeds, and sesame seeds to the pan and allow them to crackle.
- Once the seeds crackle, add asafoetida (hing) and curry leaves. Let them cook for another 30 seconds to infuse the oil with the spices.
- Remove the pan from heat and set the seasoning aside.
Step 7: Fry the Patras
- Heat the seasoning pan once more and add the patra pinwheels to the pan.
- Cook them on medium heat until they turn golden brown on all sides, gently tossing them to avoid burning.
- Once done, turn off the heat and transfer the cooked patras to a serving platter.
Step 8: Garnish and Serve
- Garnish the cooked Gujarati Patra with freshly grated coconut for added texture and flavor.
- Serve the patras as a snack, appetizer, or alongside your main course. Enjoy the sweet, savory, and tangy flavors of this delicious Gujarati specialty!
Tips:
- Ensure the colocasia leaves are clean and dried before starting to avoid excess moisture.
- You can adjust the spiciness of the besan paste by increasing or decreasing the amount of red chili powder.
- Patras can be served with chutney or enjoyed on their own as a delightful snack.
Nutritional Information (Approximate per Serving):
| Nutrient | Value per Serving (1 piece) |
|---|---|
| Calories | 100-120 kcal |
| Protein | 2g |
| Carbohydrates | 18g |
| Dietary Fiber | 2g |
| Sugars | 5g |
| Fat | 3g |
| Sodium | 150mg |
Enjoy this traditional Gujarati Patra recipe with its rich flavors and vibrant textures! It’s perfect for any occasion or a simple treat to enjoy with your loved ones.
