Patra / Alu Wadi / Arbi Ke Patode

My version of the most popular & tasty Maharashtrian / Gujrati / North Indian snack that has the right amount of sugar, spice and all things nice.

Patra / Alu Wadi / Arbi Ke Patode

One of the most popular and tastiest Maharashtrian / Gujrati / North Indian snack made from Alu or Colocasia leaves or Arbi leaves.

In Maharashtra and Gujarat, you will find this snack as a part of their weekend lunch menu and / or for all major festivals as part of their traditional thali. I personally prefer the Maharashtrian version as its not overtly sweet.

Alu or colocasia plant leaves contains an irritant which causes intense discomfort to the lips, mouth and throat. It must be processed by cooking, soaking or fermenting – sometimes along with an acid (lime or tamarind) (Source – Wiki). So, ensure you wash the greens well or soak them in some lime water for a few minutes before beginning the process.

My version of making wadis (small steamed cakes in Marathi) suits our palate, has the right amount of sugar, spice and all things nice.

Usually you find them fresher and tender during Monsoons but here in Mumbai I don’t have to wait for Monsoons to arrive to enjoy these beauties. I can just buy them from my local veggie vendor and make them in 40 mins flat whenever the craving sets in.

These are usually deep fried for that crispy texture but we prefer the shallow fried or pan fried version with few drops of oil and toasted sesame seeds. Trust me, you don’t miss the deep fried version at all.

Though this dish doesn’t require any chutney to go along with it, you can still pair it with meetha khajur (dates) chutney or tamarind chutney. Alternatively I would suggest you to eat this along with some Tadka Dal Chawal and you won’t miss your papad.

So go ahead, get a bunch and get started!!

Recipe for Patra / Aluwadi

Time taken – 45 mins

Serves 4 persons as snacks.

Ingredients –

1. Alu leaves or Arbi ke Patte – 2 bunches ( I had used 10 leaves per bunch) remove stems, to be washed & wiped dry. (Read Point No. 4 in notes)

2. Besan / Chickpea flour – 2 cups

3. Turmeric powder – 1 tsp

4. Chilli powder – 1 tsp

5. Sugar – 1 tsp

6. Hing – a pinch

7. Sesame seeds – 2 tsps

8. Salt as per taste

9. Coriander leaves for garnish

Method –

1. Wash and dry the leaves well. Remove the stems and keep aside.

2. Make a paste like consistency with the above ingredients. The besan / chickpea paste should not be be runny. It should be coat the leaves well.

3. Now lay one leaf at the time on your kitchen platform, smear the paste well leaving atleast one inch on the sides so that the paste doesn’t ooze out during steaming.

4. Now place another leaf (upside down) and smear the paste.

5. Keep repeating the process.

6. Ideal to keep atleast 10 leaves in one set so that it doesn’t get too thick and can be easily folded.

7. Wrap the sides and roll it. You can seal the sides with the besan mixture so it stays in place.

8. You can also tie a thread around the roll but it’s not required if the besan mixture is of the right consistency.

9. Place it in a steamer for 15 mins for 2 sets of rolls. Cool it completely before cutting.

10. In a pan, just pour few drops of oil, add the patra pieces and just pan fry them. Add sesame seeds while pan frying for a lovely crunch.

11. Garnish with coriander leaves and some more toasted sesame seeds.

Tips / Notes –

  1. In case you are making this for a function or a party as snacks, steam the rolls and keep in the fridge. Cut & fry / shallow fry / pan fry when the guests are about to arrive. The rolls stay in the fridge for 2 days.
  2. In Maharashtra, they add juice of tamarind or pulp (1 tsp or so) to enhance the taste and give it a slight sour taste. I have skipped that portion as we don’t prefer the same. You may go ahead and try that.
  3. Always choose fresh green leaves that have slightly tender texture. The tough / thick leaves are usually irritating to the throat (itchy feeling in the throat).
  4. Wash the leaves well or simply soak the leaves in lime juice for 10 mins and then pat them dry before beginning the process of wadis.
  5. You can deep fry and freeze a batch of wadis and just microwave for few seconds before serving the guests. However, I don’t follow freezing method too much and resort to steaming them a day before and frying before guests arrive (as explained in point 1 above).

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Vidya Narayan

Views: 1438

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 3 Comments

  1. This is one of my favourite snack item. I love the way you make it look so easy to cook that I want to try making each of your recipes. The options and tips suggested in the notes section are also useful.

    Love you for this Vidya

  2. I can whole platefuls of this snack. I love it too much.

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