Name: Gujarati Patra recipe by Rani Soni at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Colocassia leaves (arbi ke patte) 10; besan 1 cup; 1 tbsn rice flour; Green chilli -ginger paste 1 tbsn; Red chilli powder 1 tsp; Turmeric powder 1tsp; Coriander powder tbsn; Cumin powder 1/2 tsp; Sesame seeds 2 teaspoons; Tamarind pulp or lemon juice 2 tbsn; Jaggery gurgrated 1 tbsn; Salt to taste; Oil 2 tbsn; Coriender leaves a few springs; A pinch asafoetida; Mustard seeds 1/8 tpn; 1 tspn pomegranate arils for garnish (optional)

ABOUT Gujarati Patra RECIPE

Patra also known as alu vadi is stuffed rolled colocasia leaves snack that is popular in both gujarati nd maharashtrian cuisine

Ingredients Serving: 4

Colocassia leaves (arbi ke patte) 10
besan 1 cup
1 tbsn rice flour
Green chilli -ginger paste 1 tbsn
Red chilli powder 1 tsp
Turmeric powder 1tsp
Coriander powder tbsn
Cumin powder 1/2 tsp
Sesame seeds 2 teaspoons
Tamarind pulp or lemon juice 2 tbsn
Jaggery gurgrated 1 tbsn
Salt to taste
Oil 2 tbsn
Coriender leaves a few springs
A pinch asafoetida
Mustard seeds 1/8 tpn
1 tspn pomegranate arils for garnish (optional)

Instructions

Cut out the veins.Trim the stems of the arbi leaves an roll a rolling pin on the back side to soften the leaves. Place besan ,rice flour in a bowl, add ginger -green chilli paste, red chilli powder, coriander powder, cumin powder, turmeric powder, tamarind pulp, jaggery and sufficient water and mix into a thick paste. Add salt and mix again.
Apply this paste all over the back side of an arbi leaf. Place another leaf over this with its pointed end opposite the first one. Apply the paste over this too.
Fold the sides slightly and tightly roll. Heat sufficient water in a steamer. Keep the rolls on a perforated plate and keep it in the steamer. Cover with the lid and steam till done.
Take the rolls out and let them cool completely. Slice into roundels.Heat oil in a pan. Add asafoetida,mustard seeds and sesame seeds to the oil and when they splutter add the patra slices and toss.
Transfer onto a serving plate, garnish with coriander leaves and pomegranate serve hot.

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