Also known as ‘Patra’ or ‘Pathrode’, a delicious preparation of Colocasia leaves smeared with spiced sweet and tangy gram flour paste. It can be eaten after steaming or can be fried after steaming
Preparation time: 45 mins
Ingredients:
- 2 bunches of Colocasia leaves with 5 leaves each
- Gram flour
- 1 tsp white sesame seeds
- 1 tsp dhaniya powder
- 1 tsp jeera powder
- 1/2 tsp ajwain powder (optional)
- 1/2 tsp turmeric powder
- 2/3 tsp red chilly powder
- Jaggery (size of a lemon, as per taste)
- Tamarind juice taken from size of a
- Onion (finely chopped) (optional)
- Oil for frying
FOR TEMPERING:
- 1 tbsp oil
- 2 tsp mustard seeds
- 1/2 tsp asafoetida
- Grated coconut for garnishing (optional)
GREEN CHUTNEY:
Take 4 green chillies, 1 bowl of corainder leaves, salt, 1/2 katori of water and blend it in a mixer jar. Store the chutney in the refrigerator and use as required
Method:
- Take a bunch of Colocasia (Alu) leaves
- Cut and wash the leaves and keep aside
- Make a batter of gram flour, dhaniya powder, jeera powder, sesame seeds, salt, ajwain, jaggery, haldi powder, red chilli powder, juice of a tamarind ball (size of a lemon)
- Add finely chopped onion (optional)
- Make a thick lumpy batter
- Take the largest leaf and flip it on the other side
- Take a rolling pin and gently roll it over the leaf
- Repeat the same with all the leaves in the same manner
- Smear the same side of the biggest leaf with the batter and place another leaf atop it (leaves to be arranged as per sizes big to small)
- Repeat the smearing action on the other leaves while stacking in the above manner (big to small)
- Place the stacked leaves from both the side inwards and then fold
- Repeat the same procedure with 2nd bunch of leaves to form another roll
- Place the rolls in a steamer or in a pressure cooker without the whistle and steam for 20 mins on medium flame
- Open the lid and keep aside to cool
- After cooling, cut the roll into slices
- Shallow fry in a fry-pan/tawa
- You can also coat with rava/rice flour before shallow frying
- If directly fried, temper the Alu Wadi with mustard seeds and garnish with grated coconut and finely chopped onion
- Serve hot with green chutney or Khajoor tamarind chutney
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