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Patra (Pateria) or Alu Vadi or Wadi - Stuffed Taro Leaves or Spirals - Part 1

bhavnaskitchen's picture
Bhavna from brings you wonderful Patra recipe. Patra is very popular in surat, Gujarat.
For the batter
  Jowar flour 1 Cup (16 tbs)
  Gram flour 1⁄2 Cup (8 tbs)
  Corn flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Garlic paste 1 Teaspoon
  Cumin powder 1⁄2 Teaspoon
  Brown sugar/Jaggery 1 Tablespoon (Regular sugar may also be used as an alternative)
  Lemon juice/Tamarind paste 2 Tablespoon (Yogurt may also be used as an alternative)
  Sesame seeds 1 1⁄2 Tablespoon
  Peanuts 1⁄4 Cup (4 tbs), crushed (more or less to taste)
  Turmeric 1⁄2 Teaspoon
  Coriander powder 2 Tablespoon
  Red chili powder 1 Teaspoon
  Garam masala 1 Teaspoon (Patra garam masala or regular garam masala used)
  Vegetable oil 6 Tablespoon (5-6)
  Water 1⁄2 Cup (8 tbs) (use as needed to knead)
For steamed patras
  Taro leaves 12 Medium (Washed and cleaned)
  Water 4 Cup (64 tbs) (For boiling in the steamer)
For deep fried patras
  Oil 1 Cup (16 tbs) (For deep frying)
  Khus khus 1 Teaspoon (to sprinkle on top)
For sauteed patras
  Oil 2 Tablespoon
  Mustard seeds 1 Teaspoon
  Asafoetida 1 Pinch
  Onion 1⁄2 Medium, chopped (Optional)
  Cashew nuts 1 Tablespoon, broken
  Fresh coconut 1 Tablespoon, grated
  Ghee/Oil 2 Tablespoon (Optional)

1. Take a bowl and add jowar flour, gram flour and corn flour. Mix them together.
2. To this flour mixture, add salt, garlic paste, cumin powder, brown sugar, lemon juice, sesame seeds and crushed peanuts.
3. Add turmeric powder, coriander powder, red chili powder, garam masala and vegetable oil. Using your hands, combine well.
4. Gradually add water, mixing continuously so that the batter is of the required consistency to spread on the patra.
5. Once the batter is ready, taste it and adjust the salt, sugar and lemon juice as per your taste.
6. Take the washed and cleaned patra and spread the prepared batter generously on the leaves placed one on top of the other.
7. Roll the patra leaves together to form a thick rolls.

For steamed patras:
8. Place these rolls on a steamer and steam the patra on high for about 20 to 25 minutes.

For fried patras:
9. Take a pan with oil heated up ready for frying.
10. Cut the stuffed and rolled patras into 1-inch rounds before frying.
11. Fry the stuffed patras till they are golden brown in color. Drain on to a paper towel to remove the excess oil. Sprinkle khus khus on top.

For sauteed patras:
12. Take a pan and heat it with a couple of tablespoons of oil. Add mustard seeds, asafoetida, onions, cashew nuts and grated coconut.
13. Add the stuffed taro leaves and saute till they turn golden brown in color.

14. The steamed patras can be cut into 1-inch patras and served.

15. The patras may be served drizzled with some oil or ghee.

Yogurt can be added as an alternative to the lemon juice if the patra is to be boiled. This would result in soft patras. Adding lemon instead, would make the patras crispy.
If you want to only steam the patras then using only gram flour for the batter would be sufficient.
If you want to fry the patras then the combination of gram flour and corn flour along with jowar flour is required for crispy patras.

Things You Will Need
1. Steamer

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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Average: 3.7 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 256 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.7%

Saturated Fat 4 g19.9%

Trans Fat 0 g

Cholesterol 6.7 mg2.2%

Sodium 206.7 mg8.6%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3.7 g14.9%

Sugars 2.5 g

Protein 5 g9.1%

Vitamin A 0.6% Vitamin C 4.5%

Calcium 5.9% Iron 9.2%

*Based on a 2000 Calorie diet

Patra (Pateria) Or Alu Vadi Or Wadi - Stuffed Taro Leaves Or Spirals - Part 1 Recipe Video