Patra (Pateria) or Alu Vadi or Wadi - Stuffed Taro Leaves or Spirals - Part 1
|For the batter|
|Jowar flour||1 Cup (16 tbs)|
|Gram flour||1⁄2 Cup (8 tbs)|
|Corn flour||1⁄4 Cup (4 tbs)|
|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)|
|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|
|Mustard seeds||1 Teaspoon|
|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.