Patra, also known as Alu Vadi or Pathrode, is an authentic Gujarati delicacy that has won hearts for its unique blend of flavors and intriguing texture. This vegetarian dish comprises Arbi (Colocasia) leaves smeared with a gram flour batter and then steamed or fried to perfection. What makes Patra a favorite is not just its rich taste, but also the artful play of spices that awaken the palate with every bite. Here's how you can master this Gujarati specialty at home.
Ingredients
Before you start, make sure you have these essentials:
- 6-8 large Arbi leaves (Colocasia leaves)
- 1 cup gram flour (besan)
- 2 tablespoons tamarind paste
- 1 tablespoon jaggery
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon green chili paste
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds (ajwain)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Water, as required for the batter
- For Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 10-12 curry leaves
- 1 tablespoon sesame seeds
Preparation
Follow these steps to prepare your Patra:
- Leaf Preparation: Wash the Arbi leaves thoroughly. Trim any thick stems, but keep the petioles intact.
- Batter: In a bowl, mix gram flour, tamarind paste, jaggery, all the pastes, spices, and salt. Gradually add water to create a thick, smooth batter.
- Leaf Layering:
- Place the largest leaf backside up on a flat surface.
- Apply a thin layer of the batter evenly on the leaf.
- Place the next leaf, backside down, on top, and apply batter again. Continue this layering until you run out of leaves.
- Rolling: Roll the layered leaves tightly from one end to the other.
- Steaming: Cut the roll into 1-inch pieces and steam these for about 20-25 minutes or until done.
- Tempering: Heat oil in a pan, add mustard seeds, curry leaves, and sesame seeds. When seeds start to pop, add the steamed Patra pieces and sauté for a couple of minutes.
🌿 Note: Ensure the Arbi leaves are young and tender for the best texture and taste.
Serving
Patra is typically served as a snack or appetizer. Here are some serving suggestions:
- Serve hot as-is, garnished with chopped coriander.
- Accompany with sweet tamarind chutney or mint chutney for an enhanced flavor profile.
- Present as part of a traditional Gujarati thali for a complete meal experience.
Patra has a beautiful blend of sour, sweet, and spicy elements. While the preparation might seem intricate, the result is a delightfully textured snack that's worth the effort. Ensuring the leaves are fresh, the batter is well-balanced, and the tempering is done to perfection can elevate your Patra to a memorable culinary experience.
Can I use other leaves instead of Arbi?
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While Arbi leaves are traditional for Patra, in regions where they’re not available, you can try using spinach leaves or even large kale leaves. Keep in mind that the taste will differ.
How do I store Patra?
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Patra can be refrigerated for up to 3 days in an airtight container. Reheat or temper again before serving.
What if I can’t find jaggery?
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You can substitute jaggery with brown sugar or regular sugar, though the flavor profile will be slightly different.
