Gujarati Paatra

Patra/Paatra/Karnataka Patrode/Patarveliya/Maharastrian Alu Wadi

Ingredients:
Patra/Colocassia leaves (large) - 8-10 leaves
Very small leaves - 6
Gram flour/besan - 1 1/2 cup
Thick tamarind water - 2 tbsp.
Jaggery - 2 tsp. (powdered)
Ajwain (crushed) - 1 1/2 tsp.
Turmeric powder - 1/2 tsp.
Ginger-green chilli paste -  1 1/4 tsp.
Red chilli powder - 1/4 tsp.
Coriander leaves - 3 tbsp. (finely chopped)
Salt (to taste)
Oil (for deep frying)

Method:
1. Wash and pat dry the leaves. Remove the thicker veins from big leaves for easy rolling.
2. In a bowl mix all the ingredients except oil and leaves. Add required water to make a thick batter which is spreadable on leaves.
3. First place the one bigger leaf up side down. Take a handful of batter and spread on the back of the leaf. Place another smaller leaf or bigger leaf and spread batter. Continue this process till 4 to 5 leaves and roll them tightly. In the same way continue with the other batches.
4. Place them on a steamer and steam them for 20 to 30 minutes. Make sure the leaves are cooked thoroughly. Undercooked leaves cause itchiness in the throat. Itchiness is caused by calcium oxalate crystals which is present in the leaves.
5. Cool and slice the rolls 1/2 inch each.
6. If you want a healthier version, just temper it with sesame seeds, cumin seeds, asafoetida and sprinkle some grated coconut.
7. I deep fried them instead of tempering. Deep fry them till they turn golden brown color.
8. Enjoy as a tea time snack.

Sent off to Nayna's "Flavours of Gujarat" event.

Posted in: Greens, side dish, Snacks