Patra / Alu Vadi

Name: Patra / Alu Vadi
Total time: 5400 s
Yield: 6 People
Cuisine: Indian
Ingredients: 250 gms Arbi Leaves; 350 gms Besan; 1/2 tsp ajwain; as per taste Salt; 1 1/ 2 tsp coriander cumin powder; 2 tsp red chilli powder; Pinch turmeric; as required Asafoetida; 2 tbsp ginger garlic chilli paste; 3 tbsp sugar; as needed Juice of 3 Lemons; as per need Mustard seeds; as required Seasame seeds; 6-7 curry leaves; 2 tsp sugar in 1/2 cup water for tempering

Chef at Home by Peher @chef_ahb_peher

Ahmedabad

#GA4 #week12 # besan
This is my mother in law’s recipe , here we have tweaked the authentic Recipe in some places and tempered them in 2 different ways.

Chef at Home by Peher @chef_ahb_peher

Ahmedabad

#GA4 #week12 # besan
This is my mother in law’s recipe , here we have tweaked the authentic Recipe in some places and tempered them in 2 different ways.

Saved

Ingredients

1 hour 30 mins

6 People

250 gmsArbi Leaves
350 gmsBesan
1/2 tspajwain
as per tasteSalt
1 1/ 2 tsp coriander cumin powder
2 tspred chilli powder
Pinchturmeric
as requiredAsafoetida
2 tbspginger garlic chilli paste
3 tbspsugar
as neededJuice of 3 Lemons
as per needMustard seeds
as requiredSeasame seeds
6-7curry leaves
2 tspsugar in 1/2 cup water for tempering

Saved

Steps

1 hour 30 mins

1

Take arbi leaves wash them properly and dry them with cloth properly.
2

Slice its veins.
3

Take besan / gram flour and in it add salt, red chilli powder, cumin coriander powder, turmeric, sugar, lemon juice, asafoetida, ginger garlic chilli paste and ajwain/ carom seeds.
4

Now add water slowly to make paste which is neither too runny nor too thick,should be slightly thicker than the batter we prepare for pakodas.
5

Now keep asid this batter and arrange 5 arbi leaves in descending order. Take the biggest leaf and keep it as shown in pic.
6

Apply batter on its backside with hands.
7

Put another little smaller leaf over it in similar way. Again apply batter on it. In this way do over 5 leaves.
8

At last fold the leaves as shown in pics.
9

Apply some batter over the roll too. Make rolls like these from all the other leaves too.
10

Now steam these rolls in steamer for 20 to 25 mins on med flame. Until knife comes out clean.
11

Let the rolls cool down and cut them as shown in picture.
12

Now for 1st way the crispy ones in a pan add oil 2 tbsp then 2 tsp mustard seeds,2 tsp seasame seeds, pinch asafoetida and some curry leaves. Put the steamed rolls over it and shallow fry them from both the sides until crispy.
13

Now for 2nd type of tempering (these are a little more chatpata and my personal favourite) in pan add 1 tbsp oil, mustard seeds, seasame seeds, asafoetida, curry leaves,little salt and red chilli powder, then add patras and at last add sugar water mix. Mix well these will make a little soft patras but are more tangy and flavourfull. You can add extra lemon juice too here if you want.