Guju special Patra (aloo vadi)

Name: Guju special Patra (aloo vadi)
Cuisine: Indian
Ingredients: For The Besan Mixture; 2 1/2 cups besan; 1 tsp ginger-green chilli paste; 1/2 tsp turmeric powder (haldi); 1 tsp chilli powder; 1/2 tsp asafoetida (hing); 3/4 cup grated jaggery (gur); 3 tbsp tamarind (imli) pulp; 1 tsp oil; to taste salt; Other Ingredients; 10 medium sized colocasia leaves; 2 tsp oil; 1 tsp mustard seeds (rai / sarson); 2 tsp sesame seeds (til); 1 pinch asafoetida (hing); For The Garnish; 2 tbsp freshly grated coconut; 2 tbsp finely chopped coriander (dhania)

Amisha Thakker Pauwaa @cook_13259204

Dombivli

#Besan
#post 1
Patra is sure to take your taste buds on a roller coaster ride! it is sweet, spicy and salty—all at the same time. Although patras taste best when deep-fried, you can also steam or shallow-fry them. When making patras, remember the two key secrets to success: roll them tightly, and never forget the tempering

Amisha Thakker Pauwaa @cook_13259204

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Ingredients

For The Besan Mixture
2 1/2 cupsbesan
1 tspginger-green chilli paste
1/2 tspturmeric powder (haldi)
1 tspchilli powder
1/2 tspasafoetida (hing)
3/4 cupgrated jaggery (gur)
3 tbsptamarind (imli) pulp
1 tspoil
to tastesalt
Other Ingredients
10medium sized colocasia leaves
2 tspoil
1 tspmustard seeds (rai / sarson)
2 tspsesame seeds (til)
1 pinchasafoetida (hing)
For The Garnish
2 tbspfreshly grated coconut
2 tbspfinely chopped coriander (dhania)

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Steps

1

For the besan mixture
Combine all the ingredients in a bowl, add water 9approx 1 cup) and mix thoroughly till the jaggery melts and the mixture becomes smooth. Keep aside.
2

Wash the leaves and dry using a kitchen towel.
Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
3

Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
4

Continue the procedure (step no. 3 and 4) for 3 more leaves.
Fold the leaf around 1” from one side.
Apply the besan mixture on it. Repeat the same with the other side.
5

Fold the leaf around 1” from your side.
Apply the besan paste on it with your fingers.
Roll it up tightly, while applying besan mixture with each fold. Keep aside.
6

Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.
7

When cool, cut into small round piece thick slices. Keep aside.
Heat the oil in a kadhai and add the mustard seeds.
8

When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
Add the patra pieces, toss gently and sauté on a medium flame for a minute.
Serve immediately garnished with coconut and coriander.

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Amisha Thakker Pauwaa @cook_13259204

on July 30, 2018 10:14

Dombivli

my self Amisha Thakker pauwaamother of 3.7 yrs old son cutiepie Amanlives in dombivliworkshop tken at mulund & dombivli I m Home baker ... take cooking class ... i m soap n cosmectic mker .... i m a teacher ..... nd decorate garba nd rangoli decorater ....