Gujarati Patra / Alu Vadi Recipe with Tips | पात्र / अळूवडी बनाने का तरीका | Chef Sanjyot Keer

Full written recipe of Patra / Alu Vadi
Prep time: 20-25 minutes
Cooking time: 40-45 minutes
Serves: 5-6 people

Ingredients:
Leaves prep
COLOCASIA LEAVES | अरबी के पत्ते 10–12 NOS.
WATER | पानी AS REQUIRED
Batter
TAMARIND | इमली A LEMON SIZED BALL / 20 GRAMS
JAGGERY | गुड़ 3 TBSP / 45 GRAMS (CHOPPED)
HOT WATER | गरम पानी 1/2 CUP
GRAM FLOUR | बेसन 2 CUPS
RICE FLOUR | चावल का आटा 2 TBSP
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
CUMIN POWDER | जीरा पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1/2 TSP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
GINGER CHILLI PASTE | अदरक मिर्च की पेस्ट 1 TBSP
WATER | पानी 1/4 CUP + 2 TBSP (ADDED GRADUALLY)
OIL | तेल 2 TSP
BAKING SODA | बेकिंग सोडाA LARGE PINCH
OIL | तेल (FOR GREASING)
Tempering
GROUNDNUT OIL | सिंग तेल 2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
SESAME SEEDS | सफेद तिल 2 TSP
CURRY LEAVES | कड़ी पत्ते 8-10 NOS.
ASAFOETIDA | हींग 1/4 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Before prepping the leaves, just add the tamarind & jaggery into a bowl along with hot water & set it aside.
Place the leaves onto the kitchen platform, take one leaf & flip it, the vein side of the leaf should face upwards, trim the bottom veins of the leaf using a small knife that run from the centre towards the bottom tips of the leaf & them trim the centre (vertical) vein, then gently flatten out the leaf using a rolling pin, prep all the leaves similarly.
Take one leaf & sprinkle water on both sides & gently wash the leaf with your hands & then pat them dry using a clean kitchen towel, wash & dry all the leaves similarly.
While buying the Colocasia leaves from the market make sure that you get the ones with a dark stalk, do not make this recipe using Colocasia leaves which have bright green stalks.
To make the batter add the gram flour, rice flour & all the remaining ingredients into a large bowl & mix well.
Further mash the soaked tamarind & jaggery in the bowl & then add the pulp using a sieve.
Add the remaining water gradually while whisking the batter continuously, do not add all the water at once, make a lump-free paste & then add the water & whisk well, it should be a thick paste.
Lastly add oil & baking soda & mix, your batter is ready.
To shape, take a leaf & place it onto the kitchen platform keeping the vein side up, apply a thin layer of the batter on the leaf using clean hands.
Then place another leaf on the top, vein side up but the tip of the leaf should be facing down (the tips of leaves should be in the opposite directions), then apply a thin layer of the batter.
Then fold the sides towards the centre, make sure that the edges touch in the middle, then apply a thin layer of batter again.
To roll, start from the bottom, fold the tips inwards towards the centre then start to roll upwards, make sure you are rolling it tightly.
Once you reach the centre apply some more batter & continue to roll.
When you reach the tip, fold the tips inwards as you did at the bottom, apply a thin layer or batter & then seal the last roll.
Also make sure to secure the sides too by pressing them inwards while rolling, shape all the leaves similarly.
Place them onto a greased steamer plate & steam them over medium flame for 20-25 minutes or until a knife inserted comes out clean.
Once steamed, remove the plate & let them cool down slightly, you can store them in the fridge or freeze them at this stage.
Cut the rolls into 1-1.5 cm thick pieces, cut as many as required & store the rest.
You can enjoy them at this stage with some groundnut oil.
Set a small pan or kadhai over high flame & let it get hot, further add oil & let the oil heat up as well.
Add mustard seeds along with all the remaining ingredients of the tempering, then lower the flame & place the pieces.
Shallow fry from both the sides until crisp & golden brown, you can also directly deep fry the pieces.
Your delicious patra / alu vadi is ready, serve hot with some chai or chutney & garnish with some fresh coriander & coconut.
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Intro 0:00
Prep 2:18
Batter 5:11
Shaping 7:33
Steaming 9:33
Tempering 11:46
Plating 12:35
Outro 13:11