PATRA, ALU VADI ( A GUJARATI SNACK)

Patra, Alu vadi is my favourite item which is made out of Colacasia leaves.  While selecting the leaves, one must keep in mind to purchase the blakish colour leaves otherwise, while eating, you will have a scratchy feeling in your mouth.

It is a gujarati snacks loved by all.  We can steam it and keep in fridge for a week. Whenever you want, cut it, shallow fry, deep fry and temper with mustard seeds and white sesame seeds, garnish with grated coconut and chopped coriander leaves,  or  just eat plain as you wish.



Let us look at the recipe now:


Preparation time:  30  minutes
cooking time: 20-25 minutes
serves: 3-4


Ingredients:

6 leaves of colacasia


1/2 cup besan (gram flour)
1/4 cup jaggery (decrease it if you want less sweet)
2 tbsp tamarind pulp
1 tsp chilli powder
1 tsp dhania powder
a pinchof hing powder
salt
oil for shallow frying/deep frying
water to make the batter.


tempering:

2 tsp seasame seeds ( as i like lot of seasame seeds in it)
1 tsp mustard seeds

garnishing

2 tbsp grated coconut
2 tbsp chopped coriander leaves


Method:


In a mixing bowl, add all the jaggery, tamarind pulp and mix well.
smash the jaggery in the tamarind pulp till it is totally melted in it.
Add other masalas in it and  mix well.
add less than 1/4 cup water and make a batter.
the batter should not be too thick or thin just sufficient enought to apply

wash and pat dry the leaves.
cut the stems at the back of the leaves for enabling us to fold the same smoothly.  the vains of which if it is thick, should be chopped out very carefully without breaking the leaves.  Here i am not explaining the way of applying batter and folding the leaves as you have to see it for the correct preparation.
Just see the video how to apply the batter on the leaves and fold it as it is a special technique.

http://youtu.be/3tSTQnre2LE 



complete the process and steam cook the same for 20-25 minutes.

cool it and cut it.

In a kadai, add 2 tsp of oil.  add the mustard seeds, seasame seeds when it splutters, add the pieces of alu vadi in it and toss it. second method is shallow fry the same on non stick tava. or deep fry and then add the tempering.

How to serve:


serve hot with green chutney.


variation:
For Diet friendly recipe:


Instead of Jaggery and Tamarind Pulp, add dry mango powder 1 tsp and sugar free 1 tsp.

You tube video   :2HHVL0FsdmM

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