Name: Aloo Wadi or Patra recipe by DrKhushboo Bansal at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Besan mixture:; 2 1/2 cup besan.; 1tsp ginger garlic paste.; 1/2 tsp turmeric powder.; 1 tsp chilli powder.; 1 tbsp of dhania powder; 1/ 2 tsp asafoetida.; 3/4 cup jaggery.; 3 tbsp tamarind pulp.; Other Ingredients:; 10 medium sized colocasia leaves or arbi leaves.; 1 tsp mustard seeds.; 2 tsp of sesame seeds.; Garnish:; 2 tbsp grated coconut.; 2 tbsp chopped coriander.; 1 tsp oil.; Salt to taste.

Ingredients Serving: 4

Besan mixture:
2 1/2 cup besan.
1tsp ginger garlic paste.
1/2 tsp turmeric powder.
1 tsp chilli powder.
1 tbsp of dhania powder
1/ 2 tsp asafoetida.
3/4 cup jaggery.
3 tbsp tamarind pulp.
Other Ingredients:
10 medium sized colocasia leaves or arbi leaves.
1 tsp mustard seeds.
2 tsp of sesame seeds.
Garnish:
2 tbsp grated coconut.
2 tbsp chopped coriander.
1 tsp oil.
Salt to taste.

Instructions

For the besan mixture add all the ingredients together and keep aside.
Wash the leaves and dry using kitchen towel. Place the leaves With the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
Place the leaf with the tip facing towards you, apply little besan mixture and spread it evenly using your fingers. Keep on repeating this and placing the leaf on top of the previous leaf in the opposite direction.
Fold the leaf around 1 inch from one side. Roll it up tightly. Now place the rolls in the steamer to steam for about 15 minutes or until it becomes firm. When the rolls are cool, cut them in thick slices and keep aside.
Heat oil in a kadhai , add mustard seeds, sesame seeds when the seeds crackle add asafoetida and saute on a medium flame stir continuously add the patra pieces toss gently.
Serve immediately garnished with grated coconut and freshly chopped coriander leaves.

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