Gujarati Patra Recipe /Maharashtrian Alu vadi Recipe 

Gujarati Patra is a flavorful steamed snack made from colocasia / Arbi leaves layered with a spiced gram flour paste. This traditional delicacy blends tangy, sweet, and spicy flavors in every bite. Popular across Gujarat, Patra is a healthy, vibrant dish perfect for tea-time or festive platters.

List of all ingredients required for making Gujarati Patra…

For Patra roll…

1. 4 large colocasia (arbi/taro/aloo) leaves
2. 1 big cup gram flour (besan)
3. 2 tbsp rice flour (optional – for crispiness
4. 1 lemon juice
5. 1 tbsp jaggery (grated)
6. 1 tsp ginger-green chili past
7. ½ tsp turmeric powder
8. ½ tsp garam masala powder
9. 1 tsp cumin seed Powder
10. 1 tsp ajwain / carom seeds
11. Salt to taste
12. Water (to make thick paste)

Ingredients For Tempering the Gujarati Patra :

1. 3 tbsp oil ( Groundnut oil preferred)
2. 1 tsp mustard seeds
3. 1 tsp white sesame seeds (til)
4. 2 tablespoons coconut (grated)
5. Few curry leaves
6. Few green corriender leaves ( chhoped)

After collecting all required ingredients let’s make Gujarati Patra recipe stepwise…

Step-by-Step Process for making Gujarati Patra…

Step 1: Clean the Arbi /Colocasia Leaves and Wash colocasia leaves thoroughly.

• Cut the stems ( Use blueish stem leaves and not green one )and thick veins from the back of each leaf using a knife for easy handling.
• Pat them dry.

Step 2: Prepare the Besan/ Cheakpea flour Mixture

• In a large bowl, mix Gram flour, rice flour, turmeric powder, salt, cuminseeds powder, 1 lemon juice, juggry, ginger green chillies paste, garam masala as given in the ingredients portion.
• Add water gradually to make a smooth, thick paste (like dosa batter but thicker) and not runny.

 

Step 3: Layer the Leaves with Gram flour mix Place one leaf (back side up) on a flat surface.

• Apply the gram flour or besan paste evenly by spoon or hands .
• Place another leaf on top (alternating the direction) and apply gram flour mix evenly again .

Step 4: Roll the Patra

• Fold the sides slightly and roll the leaves tightly into a cylindrical roll. Apply gram flour mix in each folding for glue.
• Repeat for remaining leaves and paste by taking 2 – 2 big leaves at once for one roll.

Step 5: Steam the patra roll in the pre heated steamer

• Take a glass of water into the steamer or large pan and boil it for 5 minutes.
• After 5 minutes take a steaming plate and grease it with oil and put all rolls into the plate.
• Put plate of patra leaves into the steamer and close the lid.
• Steam the rolls for 15–20 minutes on medium flame.
• Check by inserting a knife – If it comes out clean then your patra is properly steamed.
• Cool the rolls completely and cut into ½-inch thick slices.

Step 6: Tempering the steamed patra rolls.

• Heat 2- 3 tablespoons oil in a pan , use groundnut oil for Gujarati taste.
• Add mustard seeds, sesame seeds, and curry leaves.
• Once they splutter, add the chhoped patra slices and shallow-fry or toss gently for 2–3 minutes.
• Add grated coconut and chhoped green corriender leaves on patra.

And your Gujarati Patra is ready to serve.

How to serve Gujarati Patra?

• Gujarati Patra is mainly a healthy snack recipe so you can serve it with Tea .
• Patra can be eaten with Green chatney of corriender, peanuts, coconut, green chillies, garlic.
• You can store patra in refrigerator for 1 or 2 days and enjoy with milk tea.
• You can give this patra into lunchbox of your kid.

Gujarati Patra can become Maharashtrian Alu vadi with following steps…

1.  After you cut the steamed patra leaves , if you shallow fry in oil as above given its become Gujarati Patra recipe.
2. But if you deep fry the steamed cutted rolls it’s become Maharashtrian Alu vadi.
3. Alu vadi is deep fried and hence crunchy in taste.
4. You can serve Alu vadi with milk tea.

Stay tuned for more recipes…..😋