Authentic Gujarati Patra / Alu Vadi Veg
Learn how to make authentic Gujarati Patra (Alu Vadi) at home with this step-by-step guide. This delicious snack is made using fresh colocasia leaves coated in a flavorful, tangy gram flour batter infused with tamarind, jaggery, and aromatic spices. Perfectly steamed and then finished with a classic tempering of mustard seeds, sesame, and curry leaves, these rolls are crispy on the outside and soft inside. A perfect, healthy treat to pair with your favorite evening tea or chutney.
Ingredients
Leaves Preparation:
10 piece Colocasia Leaves
as needed Water
Batter:
small bowl Tamarind
3 tbsp Jaggery
1 cup Hot Water
2 cups Gram Flour (besan)
2 tbsp Rice Flour
1 tsp Carom Seeds (Ajwain)
1 tsp Cumin Powder
2 tsp Coriander Powder
1 tsp Red Chilli Powder
to taste Salt
1 tsp Turmeric Powder
1 tsp Garam masala Powder (Hot Spices)
1 tbsp Ginger-Green Chilli Paste
Water: 1/4 cup + 2 tbsp (added gradually)
2 tsp Oil
A large pinch Baking Soda
as needed Oil
Tempering:
2 tbsp Groundnut Oil
1 tsp Mustard Seeds
2 tsp Sesame Seeds
8 piece Curry Leaves
1 tsp Asafoetida
A handful Coriander Leaves (chopped)
Instructions
Step 1— Preparation of Leaves
1
Choose Colocasia leaves that have dark-colored stalks rather than brig
2
Place the leaf vein-side up. Using a small knife, trim the bottom veins and the thick central vein.
3
Gently run a rolling pin over the leaves to make them flat and pliable.
4
Sprinkle with water, wash gently, and pat dry with a kitchen towel.
Step 2— Preparing the Batter
1
Soak tamarind and jaggery in 1/2 cup of hot water.
2
In a large bowl, combine gram flour, rice flour, carom seeds, cumin powder, coriander powder, spicy red chilli powder, salt, turmeric, garam masala, and ginger-chilli paste.
3
Mash the soaked tamarind/jaggery, strain the pulp, and add it to the flour mixture. Gradually add 1/4 cup + 2 tbsp of water while whisking to form a thick, lump-free paste.
4
Stir in 2 tsp of oil and a pinch of baking soda.
Step 3— Shaping and Rolling
1
Place a leaf vein-side up and spread a thin layer of batter. Place a second leaf on top in the opposite direction and spread another layer of batter.
2
Fold the sides towards the center and apply a bit more batter.
3
Fold the tips inwards and roll the leaves into a tight log, ensuring the sides are sealed as you roll.
Step 4— Steaming
1
Place the rolls on a greased steamer plate.
2
Steam over medium flame for 20–25 minutes.
3
Check for doneness by inserting a knife; it should come out clean. Let them cool slightly before slicing into 1–1.5 cm thick pieces.
Step 5— Tempering
1
Heat 2 tbsp of groundnut oil in a pan. Add mustard seeds, sesame seeds, curry leaves, and asafoetida.
2
Place the sliced pieces into the pan and shallow fry on both sides until they are crisp and golden brown.
3
Garnish with fresh coriander and serve hot!
Nutrition Facts
5 servings per recipe
