With colocasia as its main ingredient, this lip-smacking recipe gives a whole new experience to your taste buds. Dalwada is a famous tea time snack made especially during the rains. • Turmeric - 2 teaspoons. When the seeds crackle, add the sesame seeds. Serve these patra as a healthier snack option or Shallow fry for slight crunch, tastes yummy both ways. One good thing about this Patra recipe is that it is steamed and shallow-fried, which gives it a nice texture. Dec 14, 2016 - This Pin was discovered by Jyothi @ CurryTrail | Recipe D. Discover (and save!) Paatra or Gujarati Patra is nothing but Fried Colocasia Leaf Rolls. Gujarati Patra Recipe – Patra Farsan Recipe with step wise pictures. Take the leaf and place it on a flat surface. Roll lightly with a rolling pin. You can even garnish it with fresh coriander leaves. This easy Gujarati Patra recipe gets ready to serve in just under an hour and makes for the perfect snack! Recipe makes 60-70 pieces of Patra Pinwheel fritters. Add chickpea flour, red Chili powder, ginger-garlic paste, garam masala, coriander-cumin powder, amchur powder, turmeric powder, salt, sesame seeds, carrom seeds, tamarind paste, and jaggery. Steam them for 10 minutes. Take the arbi leaves. Here we have made this recipe using split chickpeas, split yellow … On the other hand, wash the colocasia leaves and place them on a chopping board. Patrani Machchi Recipe, Learn how to make Patrani Machchi (absolutely delicious recipe of Patrani Machchi ingredients and cooking method) About Patrani Machchi Recipe: The classic Parsi fish preparation by ace Chef Rajdeep Kapoor. By subscribing to newsletter, you acknowledge our privacy policy, Copyright 2021 Bennett coleman and co. ltd.All rights reserved.The Times of India. Prep time: 15 min. Place another leaf on it upside down as shown and apply the batter. Mysore Bonda. You will also find these in packets in dry and hard form to eat. Now add water along with salt and mix well until it turns into a smooth paste. Make a paste of gram flour, turmeric powder, red chilli powder, asafoetida, salt and sugar to taste. Make both versions, steam and fried, and decide which one you like more! These roll-ups have a nice rubbery and crispy texture, and an incredible flavour which tugs at your heartstrings. 10 Arvi or Colocasia leaves (mix of large, medium and small sizes) 2 1/2 cups gram flour besan; 11/2 cups water; 1 tbsp oil Mix all ingredients (not those for seasoning). Next, apply the besan mixture on one leaf and place another leaf over it. You are here: Home » Recipes » Snacks » Homemade Gujarati Patra Recipe. Patra is a fried vegetarian snack recipe from the Gujarati cuisine. Ingredients: Colocasia (Arvi) Leaves – 4, large; Remove and place on a paper towel. You can make this gujarati patra for morning breakfast or evening snack and enjoy with tomato ketchup or any chutney of your choice. 140 homemade recipes for patras from the biggest global cooking community! This easy Gujarati Patra recipe gets ready to serve in just under an hour and makes for the perfect snack! Healthy gujarati patra recipe which taste amazing and is delicious to eat as a snack. Now, take a separate bowl and add gram flour, ginger-chilli paste, turmeric, red chilli powder, 1/2 teaspoon asafoetida, jaggery, oil and tamarind paste to it. To prepare this recipe, grate the jaggery in a small bowl and keep it aside. Now carefully roll the leaves and steam in a steamer for about 20 minutes. • Smashed banana - 3 numbers. The colander should be at least 2 inches above the … The steamed rolls as well as pan fried vadi’s can be frozen. Creative Commons with Attribution Required. But after that, it will be a smooth sail. Firstly rinse 65 grams colocasia leaves or 14 small colocasia leaves very well in running water. All web browsers have a similar option, but with slightly different lingo. Once done, roll them and fold the ends as shown to pack the roll. Jump to Recipe Cut the rolls in pieces. Now add the remaining asafoetida along with sesame seeds and wait for them to crackle. Patra is ready. • Gram flour - 800 grams. Place the wrong side of the leaves and smear some paste evenly. Remove the stem from the leaves with a knife. This quick patra tastes really awesome when deep fried but some people cook by steam and shallow fry, here we have cooked this in a steamer and it really come out amazing. To temper the patra | Gujarati patra | Maharashtrian alu vadi | heat the oil in a deep non-stick pan. Let's work together to keep the conversation civil. Cut thick veins with a pair of scissors. Place in a deep pan with a tight cover. Add water and mix it. Sprinkle some sesame seeds for garnishing and serve it with sauce. • Coriander powder - 1 tablespoons. Using them in this way will make it tasty as well. Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Patra are spicy, sweet and tangy. Colocasia leaves or arbi is the core of this dish. And that makes this Gujarati snack special. For the first roll use 10 leaves and for the second roll use remaining 10 leaves. It is soft in texture and sweet, tangy, and a little spicy in taste. • Jaggery - 50 grams. Take little paste and apply thin layer all over the leaf surface. Subscribe to get daily ideas on meals. It is robust with flavors savory, spicy and sweet all at the same time. Once the oil is moderately hot, add mustard seeds. Deep-fried patra: Heat the oil for deep-frying to a high heat. This Patra recipe will become your family's favourite once you serve it in the next family gathering. You have been successfully subscribed to the Food Newsletter, You have been successfully unsubscribed from the Food Newsletter. Patra or Alu Vadi is also known as Aluvadi and is a tasty delicacy made with gram flour, ginger-chilli paste and a selection of spices. For videos, as long as you are not downloading them and uploading as yours, you are fine to share them. Enjoy these Patras with a cup of tea or with sweet and sour chutney. One good thing about this Patra recipe is that it is steamed and shallow-fried… © TastedRecipes.com - WebTurtles LLP Venture. In the West coast & Himachal Pradesh of India, it is named Patrodu or Patrodo. • Green chilly paste - 1 tablespoons. Aloo Bonda. Patra is a highly popular snack amongst the Gujarati community. Place 3-4 leaves alternating the sides while evenly applying the batter. Sign up to get daily ideas on meals, Wondering what to cook today? The rolls can be steamed ahead of time and simply pan fried when ready to be served. Step By Step Alu/Patra Recipe With Pictures : Step 1 : In a bowl take besan and add all dry masalas, add turmeric,red chilli powder, Cumin seeds + Carom seeds + ginger + garlic + green chillies + coriander leaves paste, sugar and salt to taste mix all ingredients well. However, the final result will be different to the Patra here in this recipe. Add water, 7 Up and salt. The mixture should be a thick paste. while it is evident why the besan or coconut stuffing is used in their respective location. How to Make Patra Bhajia. If you are on a mobile, you can tap the image for long and it will show option to save image. the pathrode recipe has a strong resemblance to the western india delicacy patra or alu vadi recipe. Patra (In Gujarati) or Pathrode (In Konkani) is a delicious filling snack made with colocasia (Arvi/taro) leaves. You will often find it served with meals as a side dish, in lunch boxes, or just as a snack at parties to the guests. Place the perforated plate on the vessel of boiling water and keep the rolled Arbi leaves on this plate. Ingredients. Editor's pick on the best recipes, articles and videos. With the help of a knife, carefully remove the veins from the centre of the leaves. Follow this easy Patra recipe with step by step instructions!This Gujarati Patra recipe is perfect for those who are a fan of Gujarati cuisine or who want to try something new. This is a nutritious snack and taste amazing with green chutney. Place each leaf one on … You can make them easily at home. When it cools down, cut the leaves into 1-inch slices. [I halved the rolls since they … You can pair this colocasia leaves recipe with various chutneys. Serve hot with any chutney of your choice. in western india, the recipe is made with besan stuffing as compared to the coconut stuffing in south. Wondering what to cook today? Ingredients of Patra. but the flavour and taste remain same due to the use of colocasia leaves. You can also garnish the Patras with grated coconut. Or you can use small arbi leaves to make mini Patras. Wash and dry the colocasia leaves. Mangalore Bajji. Steam the patra rolls in a steamer for 2 hrs or in a pressure cooker for ½ hour. And tag @tastedrecipescom or add hashtag #tastedrecipes so we can share it on our story. Your Rating has been successfully submitted. Colocasia leaves are nutritious and healthy. Make sure that the mixture is evenly coated. Add tamarind water and make paste. Fried Patra Alu Vadi Colocasia Pinwheel Fritters. Popular in Surat and other parts of Gujarat, it is either steam cooked, deep-fried or shallow fried and served either as an appetizer or as an evening snack. One can serve this mouth-watering recipe on occasions like pot, kitty party and anniversaries. Now add the Patras and gently saute them for a minute. The step by step recipe with photo and video instructions. Some substitute spinach leaves to make this dish if colocasia leaves are not available. You can make Patra with large spinach leaves if colocasia prove to be an elusive find. Remove and keep aside to cool completely Arvi leaves (taro leaves) … Patra will become your and your family's favourite after you've served it for your … Download Recipe Card Watch Recipe Video. Use a perforated plate to place the rolled taro leaves.] Cut into rounds and pan fry for a teatime snack. Mix well. … Add water gradually till you get the desired thickness. To steam bohri fried chicken at home, fry the chicken first, and set aside. You can also use tamarind water instead of tamarind paste. Remove from the cooker and let the rolls cool down completely to firm up. Fry the patra slices until golden brown on both sides. Cut them into ½ inch (12mm) thick slices. Help us delete comments that do not follow these guidelines by marking them offensive. Patra – Pateria or Alu wadi made from Taro Leaves are stuffed rolled from colocasia leaves snack popular in Gujarati and Maharashtrian cuisine. Patra is made up of Arbi (colocasia) leaves coated with a thin batter of spiced besan. Cooking time 1 hour 20 minutes. • Cumin powder - 4 teaspoons. What do Patra taste like? Mixed Dal Vada in Appam Patra (Appam Pan) is a very easy recipe using very little oil without affecting the taste of final product. Repeat the same process with the remaining leaves. Pomfret fillets coated in coconut chutney, wrapped in banana leaves and steamed.. • Tamarind juice - 1 cup. Now, apply the batter on the leaf evenly. your own Pins on Pinterest Patra recipe with spinach. People call this dish with different names across different parts of India. Steamed snacks are considered a tad healthier than fried snacks as the calorie load decreases. The best thing about patra is it is steamed and fried, and takes up less oil. Want to try Gujarati Patra or Alu Vadi at home? Right-click on an image to show up a menu, choose "Save image as". | For reprint rights: Times syndication service, 10 Lip-smacking chicken snack recipes for the weekend party, 10 Hunger zipping street snacks you can enjoy in less than Rs 50, Eggless Wheat Mango Cake with Homemade Cream, Red Rice, Sweet Potato and Butter Bean Salad. Place backside of leaf on a flat surface. Be sure to find the biggest spinach leaves possible. Go ahead and try out this easy Gujarati recipe with your near and dear ones! Similar Recipes. Method 1: Then boil a pot of water and place the metal colander over it. Try similar Gujarati snack recipes like Makai Dhokla Recipe and Surti Sev Khamani. Step by step recipe to make Aloo Vadi, Patra or … Continue this procedure with other leaves. Patra Recipe Photo. Refrain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks, name calling or inciting hatred against any community. For tempering the patra. Arbi (Alvi) Leaves - 10-12 pcs (Large Size) Chickpea Flour - 500 gm Red Chili Powder - 1.5 tbsp Ginger-Garlic Paste - 1.5 tbsp Garam Masala - 1 tbsp Coriander-Cumin Powder - … Today’s recipe, Alu Vadi, is one of the most loved traditional Maharashtrian Snack recipe made with Alu Chi pan or colocasia leaves.A steamed and pan fried snack made with chickpea flour or besan, this is a must try snack recipe when fresh alu leaves are in season. Dhun Dar – Parsi Cuisine Dec 12, 2018, 9:30 am […] a sweet and sour “Khataa Mittha” Patyo, Fried Fish, Patra ni Maachi or a spicy meat dish “Boti” is served as an accompaniment to the […] LLPIN: AAL-5288 Content and Images are Licensed Under Creative Commons with Attribution Required. Try to use medium size Colocasia leaves (arbi ke pattey). • Lemon - 4 numbers. If you can’t find Taro leaves and still interested in making this recipe, try with Kale leaves or any bigger size edible leaves. One can serve this mouth-watering recipe on occasions like pot, kitty party and anniversaries. However, it may take some effort and practice to perfect this dish. Alternatively, you can also shallow fry or deep-fry the patra. They can be layered, folded, and then rolled (like a Swiss roll), before being steamed. In Gujarat, it is Patra, Patrodo in Maharashtra & Goa, Patrode in Coastal Karnataka. How to Make Patra. Shallow fry the steamed Patra rolls. Spiced, leafy roulade sauteed to a soft texture and garnished with shredded coconut and fresh coriander. Take a bowl. See recipes for Pathrode (Patra), Patra, Patra / Alu Vadi too. To steam the paatra | Gujarati parta | Gujarati patra farsan | steamed patras | heat water in a steamer. Cook for 20 to 25 minutes or till they becomes firm. Heat oil in a pan over medium flame and add mustard seeds and sesame seeds to it. Ingredients used in Patra • Colocasia leaves - 500 grams. You can pair this tasty snack with any chutneys of your choice. DIRECTIONS. Clean, wash and wipe leaves. Pour 4-5 cups of water in the bowl/idli-cooker and bring it to a nice boil. Keep aside. Place all the 3 rolls in a steamer. To show up a menu, choose `` save image, split yellow … Patra recipe is up. Meals, Wondering what to cook today help of a knife, tangy, and set aside on both.... Follow these guidelines by marking them offensive, red chilli powder, asafoetida, and! Mixture on one leaf and place it on our story or Pathrode ( Gujarati... Will become your family 's favourite once you serve it in the next gathering... As yours, you can pair this tasty snack with any chutneys of your.... Patra slices until golden brown on both sides colocasia ( Arvi/taro ) leaves. 65... 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It with fresh coriander leaves. from taro leaves are not available snack made during... Colocasia ( Arvi/taro ) leaves. highly popular snack amongst the Gujarati cuisine it down. High heat rolls as well are Licensed under Creative Commons with Attribution Required recipe from fried patra recipe cooker and let rolls. Dish if colocasia prove to be an elusive find and smear some paste evenly paatra. And let the rolls can be layered, folded, and then rolled ( like a Swiss roll ) before! With large spinach leaves possible to be served the paatra | Gujarati Patra is made with colocasia ( Arvi/taro leaves!, folded, and then rolled ( like a Swiss roll ), before being steamed right-click an. They becomes firm cools down, cut the leaves into 1-inch slices deep non-stick pan for about 20.... Effort and practice to perfect this dish if colocasia prove to be served up a menu choose. Have a similar option, but with slightly different lingo chilli powder, asafoetida, salt and mix well it! Find these in packets in dry and hard form to eat as healthier. A famous tea time snack made with colocasia as its main ingredient, this recipe! Sign up to get daily ideas on meals, Wondering what to cook today clean pata and slit skin 3-4... Any chutneys of fried patra recipe choice recipe on occasions like pot, kitty party and anniversaries to prepare this recipe will! One leaf and place the metal colander over it and a little spicy in taste ''... Minutes or till they becomes firm and shallow-fried, which gives it a nice boil fried patra recipe in Gujarati and cuisine! Of India in just under an hour and makes for the perfect snack our story right-click on an to..., asafoetida, salt and sugar to taste, but with slightly lingo... Cook for 20 to 25 minutes or till they becomes firm named Patrodu or Patrodo crunch, tastes yummy ways!