patra gujarati dish recipe


Right-click on an image to show up a menu, choose "Save image as". Now place the steamer plate with the rolls inside into the steamer and close the lid. (image 19), Place the third leaf upside down in the same way as the first. Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Completely cover the leaf with the gram flour paste. Press it lightly to smoothen the layer. Fold in the sides of the leaf, then roll lengthwise into a tight roll. TastedRecipes.com - WebTurtles LLP Venture. Add turmeric powder and red chili powder. The best way to check that they are cooked or not is to insert a knife in the middle. We''re sure it will turn out amazing. I usually visit your website to try traditional dishes which I want to prepare on my own. Baking soda and lime juice It helps in cooking the leaves faster. This will flatten the veins and leaf will not get cut. You are here: Home Recipes Snacks Homemade Gujarati Patra Recipe. Similarly, prepare the 3rd and 4th layers. 2. Put Cut Patra one by one in Pan spreading evenly and cook for 4-5 min on low-med flame till it is crispy. Slice the stalk from the base of the leaf. And tag @tastedrecipescom or add hashtag #tastedrecipes so we can share it on our story. deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney. The batter should have a good balance of sourness, sweetness, and spiciness. Or Sign In here, if you are an existing member. Ulundu Murukku Recipe | How to Make Easy Urad Dal Murukku, Garlic Sev Recipe - Poondu Oma Podi Recipe - Diwali Snack Recipe, Gujarati Patra Recipe - Patra Farsan Recipe. Hi, You have entered an incorrect email address! Then add the sliced rolls and saute till they get browned. But it can be served with masala chai, as a side dish with any Indian meal, as a breakfast, or as a party appetizer. Taro leaves have lot of variants one which is safe to consume, and one which is not. Please keep posting your thoughts and feedback and review recipes you have loved. To make patra, the taro root leaves are smeared with a sweet, spicy and tangy besan or gram flour paste and stacked upon each other. Happy Cooking. For the first time something that I have to really throw away. Want to try Gujarati Patra or Alu Vadi at home? Healthy gujarati patra recipe which taste amazing and is delicious to eat as a snack. Stir occasionally. This Patra recipe will become your family's favourite once you serve it in the next family gathering. Cook for 20 to 25 minutes or till they becomes firm. But with the guidelines given below, it made it much simpler! Switch off the flame, take out the patra rolls and let them rest for about 15 minutes or until cools down. You can serve it as breakfast or evening snacks. Wash them clean and then dry them using a kitchen towel. One can serve this mouth-watering recipe on occasions like pot, kitty party and anniversaries. Learn to make Patra recipe at home with step-by-step photos and video. Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Meanwhile, grease a steamer plate with oil and place prepared 3 rolls seam side down on it. Tamarind this gives a sour taste. Patra is ready. I made two rolls from two batches of 20 leaves. Keep smearing the besan paste as you roll to make a log. steam patra on medium-high flame for 30 minutes. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed.

Tadka (tempering) for tempering you will need oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, red dried chilies, and hing. Then add the sesame seeds, curry leaves and asafoetida. To make a roll fold the bottom sides of leaves. Clean the colocassia leaf on both the sides using a wet muslin cloth. Your email address will not be published. 6. 2022. Do not scrub the arbi leaves too hard or else they will tear.

document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. touched and grateful. servings, Brown Rice Recipes However, it may take some effort and practice to perfect this dish. 14. If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. Gujarati Patra Recipe - Patra Farsan Recipe with step wise pictures. saute for a few seconds. Now starting from your end tightly roll the leaves. You can also easily make it at home by simply following the patra recipe we have got for you!! They are perfect with green chutney and sweet chutney. Instagram, By Dassana AmitLast Updated: August 16, 2019, #wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.82 from 11 votes 38 Comments. Further, tamarind water is a good substitute for tamarind paste. Spices Here we have used many spices like turmeric powder, chili powder, cumin-coriander powder, hing, and garam masala. Subscribe to get daily ideas on meals. YouTube

Missed out on our mailers?Our mailers are now online! Apply the besan paste on the second leaf. Fold the leaves around 2 from both sides. You can substitute it with lemon juice. You can also FOLLOW me onFACEBOOK,INSTAGRAM, andPINTERESTfor more fabulous recipes and updates. Steam for 25 to 30 minutes or until a toothpick inserted comes out clean. 11. Almost finished rolling the stack of leaves. If you want, you can add some garam masala to it as well. Keep it aside.

When the seeds crackle, add the sesame seeds and asafoetida and saut on a medium flame for a few seconds. By subscribing to newsletter, you acknowledge our privacy policy, By subscribing to newsletter, you acknowledge our, Copyright 2022 Bennett coleman and co. ltd.All rights reserved.The Times of India. Now place a third leaf with the tip facing you. So you can substitute it with Swiss chard or spinach leaves. Read More. Alu vadi or pathrode recipe With step by step photos alu vadi also known as patra is stuffed rolled colocasia leaves snack that is popular in both Maharashtrian and Gujarati cuisine. Enjoy patra recipe | Gujarati patra | Maharashtrian alu vadi, Preparation Time:15 mins   Cooking Time:27 mins   Total Time:42 mins     Take tamarind and jaggery in a saucepan and add cup of water. The base of the Patra must be the largest leaf. They are then rolled and steamed. (image 15 and 16). Once it is brown and crispy turn it over and cook on the other side as well. | For reprint rights: Times syndication service. Strain the pulp and keep it aside. Step 1 Prepare sweet chutney for the besan paste, Take tamarind and jaggery in a saucepan and add cup of water. Do try this recipe and share your valuable feedback with us. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! Repeat steps 4 to 9 to make 2 more rolls. Patra, Gujarati Patra, Alu Vadi recipe with step by step photos. Hi Amrisha, wonderful to hear from you. Once the steam has settled, open the lid and take the steamer out.

You can make these rolls a day before and then temper or fry them the next day. Spread gently to cover the entire leaf in a thin layer. Garnish it with shredded coconut and cilantro. hugs , hi Dassana! You can also use tamarind water instead of tamarind paste. Switch off the flame and let it cool down. Keep it aside. Patra Recipe also known as the Alu Vadi is a stuffed rolled colocasia leaves snack that is popular in both Gujarati and Maharashtra cuisine. (image 1 and 2), Place this saucepan on the stove and let it come to a boil over medium heat. Cover the instant pot. 9. Once the seeds have crackled, add asafoetida and curry leaves. You can even garnish it with fresh coriander leaves. You are not signed in. (image 4), Step 2 Meanwhile, lets prepare the Colocasia leaves, Rinse the leaves and wipe them dry. Adding sugar for sweetness can make the paste watery. Press steam with the valve set to venting and steam for 25 minutes followed by Natural pressure release. This blog generates income via ads. You will often find it served with meals as a side dish, in lunch boxes, or just as a snack at parties. Take all the ingredients for the gram flour batter in a mixing bowl. Combine all the ingredients together in a bowl, add approx. You can make these rolls a day before and then temper or fry them the next day. (image 13 and 14), Now add baking soda and lemon juice over the baking soda. Now spread the batter on each leaf and arrange them as shown in the above pics. Shallow fry the pieces until it turns golden brown. This is a nutritious snack and taste amazing with green chutney. Take a roll onto a work surface and cut into inch thick slices which are called Vadi. Add water gradually to the mixture and mix to make a paste. Place a colocasia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you. so thanks for this too also. In Hindi, these leaves are called Arbi ke patte, in Marathi, colocasia leaves are known as Alu or aloo. Try to use medium size Colocasia leaves (arbi ke pattey). Over the past few years, Ive been on a mission to find and create recipes that I can make from scratch. 3. Preheat a steamer with 3 cups of water at the bottom. However you can also deep fry or shallow fry the rolls. (image 12), Now add cup of water, a little at a time, and make a lump-free thick paste. Repeat steps 1 and 2 to destem and clean 11 more colocassia leaves. Dont skip this. hi mitali, glad to know that the steps are helpful when you make traditional recipes on your own. Colocasia leaves are nutritious and healthy. Roll it up tightly from one end to the other end while applying a little besan mixture in each fold. Keep the roll aside. Prevent your screen from going dark while making the recipe. Key Ingredients: Colacasia leaves, Gram flour, Tamarind pulp, Chilli powder, Turmeric powder, Asafoetida, Cumin seeds, Sugar, Oil, Salt, Oil, Mustard seeds, Sesame seeds, Coriander seeds, Coconut, Monsoon Diet: 5 Immunity-Boosting Fruits You Must Add To The Diet, Swiggy's Take On 'Kesariya' Song Evokes Foodie Memories On Internet - See Hilarious Comments, Hariyali Teej 2022: Date, Significance, Rituals And Foods, Masaba Gupta Is Gushing Over This Lip-Smacking Nutritious Meal. I got cup + 2 tablespoon of pulp in total. Alu vadi also known as patra or pathrode is a delicious dish of colocasia or taro root leaves smeared with spiced, sweet and tangy gram flour paste and steamed to be tempered later. 2007 - 2022 Archana's Online Media & Publishing Services LLP, Gujarati Patra Recipe - Alu Vadi Recipe Video, Last Modified On Monday, 15 April 2019 11:47, Archana's Online Media & Publishing Services LLP. in marathi, colocasia leaves are known as Alu or aloo. So lets have a look. Please do not use too much, or else it will be runny. Continue this procedure with other leaves. Colocasia leaves can sometimes cause itching to the hands and throat. The paste has to be easily spreadable neither runny nor too thick.

Make sure you dont end up tearing the leaf. On each fold spread some batter over it. Now, apply the batter on the leaf evenly. Take 2 cups of water in an inner pot of instant pot. Heat the oil in a deep non-stick pan and add the mustard seeds. 8. Sign up to get daily ideas on meals, Wondering what to cook today? It can also be served as breakfast, as a side dish with your meal, or as party appetizers. ServeGujarati Patra as a dish along with your gujarati meal ofGujarati Kadhi,Bhindi AlooandPhulkasfor your everyday meal. Heat oil in a pan or kadai. patra recipe | Gujarati patra | Maharashtrian alu vadi | 28 amazing images.patra recipe is also called Gujarati patra or Maharashtrian alu vadi. God bless u & looking forward to many such wonderful recipes. 7. You will also find these in packets in dry and hard form to eat. My Blog is all about easy to make delicious Vegetarian recipes. Take arbi leaves and remove the thick stalk. Trim all the leaves in this way and keep them aside. Place the leaves with vein side facing upwards and slice in the center to remove the thick side veins using a sharp knife. (image 9 and 10). Place the third leaf upside down in the same way as the first. When your tips say only use black steamed colocassia leaves to make Patra, you mean the taro leaves which are sold in Carribean store is not the same variety and not safe to use to make Patra? Grease the steamer plates with oil and place the rolls into the steamer plates.

In this recipe I saw 2 methods of making Gujarati patra, both are easy to make and you can also make patra in advance and use them for 1 or 2 days if stored in an airtight container in the refrigerator. I have used sesame seeds twice, in the patra batter and tempering. Remove any other thick veins from the sides too. Subscribe to ourYouTube Channelfor tasty and easy video recipes. ALL RIGHTS RESERVED. | | | , | | , calories for Patra, Gujarati Patra, Alu Vadi, Tarla Dalal's Recently Launched Cookbooks. If you like this recipe, you can also try other Gujarati Recipes for your everyday meals: To begin makingGujarati Patra Recipe, firstlywe will make the patra masala paste. We have re-tried the recipe and rectified all the errors. Repeat with the other leaves to make similar logs of patra. Transfer roll and the plate of patra to the steamer and cook for 30 minutes at medium-high flame. Place another leaf upside down again but in an alternate way to the first. The leaves and the besan paste would be completely cooked and the rolls would hold shape and become firm after cooking. You are perfect in receipe. In a Pan heat Oil. Do select the one which is safe to consume and try the recipe. Modified: August 10, 2021 By Dhwani Mehta.

Hi Dhwani, I tried the recipe, & Patra came out very good thank you so much for explaining everything in detail,it helps me every time , Your email address will not be published. Editor's pick on the best recipes, articles and videos. The amount is adjustable if you do not like too much sweet. Serve these mouthwatering patras as an appetizer for your next party. Once done, turn off heat and arrange the patras into a platter. Sesame seeds give a nutty flavor to this recipe. Now, take a separate bowl and add gram flour, ginger-chilli paste, turmeric, red chilli powder, 1/2 teaspoon asafoetida, jaggery, oil and tamarind paste to it. Thanks for the feedback !!! Remove the stem from the leaves with a knife. Keep all the leaves ready like this. The Gujarati Patras also known as Alu Vadi's is a delicious preparation which is made usingcolocasia leaves that has a sweet and tangy gram flour mixture spread on them and rolled in a special way to form a pinwheel. Clean colocasia leaves by trimming their thick stalks and veins from the bottom side using a knife. After that, place the leaf on a flat surface and apply the paste evenly to it. Keep aside. Cover the steamer and steam for 10 to 12 minutes on high heat. Sometimes it is hard to find these leaves, especially in the US. Add Mustard Seeds (Rai), curry leaves, asafetida, and sesame seeds. You have been successfully subscribed to the Food Newsletter, You have been successfully unsubscribed from the Food Newsletter. Enjoy these Patras with a cup of tea or with sweet and sour chutney. Add the Patra to the pan and cook till they tiurn golden in colour. thank you much meveera. whereas in hindi Alu or aloo is the term for potatoes. 10. Add grated jaggery (gur). They make for a nice tea time snack as well.

Add water gradually till you get the desired thickness. Your email address will not be published. You can adjust the pressure as per the thickness of the vein. Keep aside. So give it a taste and depending on your taste adjust the jaggery, tamarind, and red chili powder quantity. Grated ginger can be used instead of paste. Keep aside to cool completely for approx. Take all the ingriedients for the batter in a mixing bowl. Place a colacasia leaf on the table and spread a thin layer of the batter on top, place another leaf on top, repeat applying the batter. steamed ones taste good drizzled with little oil but i agree that the tempered ones taste better.i do add sliced garlic and khus khus is to above tempering Then add 1.5 cup water, tamarind paste, jaggery, and salt to taste. Soak the tamarind in 1/4 cup water for 30 mins. Heat a frying pan/skillet on medium-high heat and add oil. you are the first one to comment on the new look. You can also garnish the Patras with grated coconut. On the other hand, wash the colocasia leaves and place them on a chopping board. It makes the base of the filling.

Then place another leaf over it but upside down. If you are looking forMaharashtrian recipesthen do check: Please be sure to rate this recipe in the recipe card below if you have made it. Add water and mix it. Take the leaf and place it on a flat surface. Leaves are cleaned and rolled using gram flour batter prepared with spices, tamarind (Imli), and Jaggery for that sweet and tangy flavors. You can make them easily at home. Garnishing I have used cilantro and dried coconut flakes for the garnishing. Do select the one which is safe to consume and try the recipe. Both of these ingredients fulfil the requirement for sweetness and tanginess. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. This includes all the spice powders, ginger-green chili paste, gram flour and salt. Cut the rolls in pieces. In a pan, add oil, mustard seeds, white sesame seeds, hing, curry leaves, and chopped green chili. you can also garnish the alu vadi with coconut and coriander instead of mixing them with the rolls. Keep on applying the thin layer of besan paste with each fold on the top. Do try this! This recipe has no resemblance to anything potatoes This alu vadi recipe is also known as pathrode. When the seeds crackle, add the sesame seeds. Take each leaf spread batter on top place another leaf and repeat the same. Once the tamarind and jaggery chutney cool down, with your hands, squeeze the pulp from the tamarind and jaggery in the same bowl or pan. Mix everything well. You can also just pour the tempering mixture on the sliced rolls. Place all the 3 rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Copyright 2021 Yummy Tummy | Technical Partner Host My Blog. Keep on applying the batter on each fold as you roll. Some substitute spinach leaves to make this dish if colocasia leaves are not available.

Cover the steamer and let the water cume to a boil. 4. These stuffed rolls are served plain or with green chutney.

Add patra into rasa, cover, and simmer for 5 minutes. (image 25), Meanwhile, grease a steamer plate with oil and place prepared 3 rolls seam side down on it. Hi!! Then we will steam them for 10 minutes. Now place another leaf with the tipin the opposite direction. They are steamed and then shallow or deep-fried to make a delicious snack. gujarati Fennel seeds gives refreshing flavors and crunch. Each roll had 6 leaves. Gujarati Patra Recipe or Alu Vadi Recipe is colocasia leaf recipe where the leaves are smeared with sweet, spicy, tangy besan paste then steamed and later added to a aromatic and flavourful tempering. (image 24). pop the mustard seeds first. Roll the edges vertically and spread some batter on them. (image 3), Switch off the flame and let it cool down. This recipe can be suitable for those who follow a gluten-free diet. Stir well and make a very thick batter or paste. 1. (image 25 and 27), Now place the steamer plate with the rolls inside into the steamer and close the lid. You can pair this tasty snack with any chutneys of your choice. Take the largest leaf first and then take other leaves in descending order. Patras make an amazing side dish with the meal. Remove and keep aside to cool completely Arvi leaves (taro leaves) have itchy property because of its calcium oxalic content.

Now add the remaining asafoetida along with sesame seeds and wait for them to crackle. Take a wide pan as possible so that the patra cooks evenly. Also known as Taro leaves; this dish is traditionally made with Colocasia leaves. you can do this a few times till the vein is almost flat as the leaf. These leaves are layered with a spicy, tangy, and sweet Gram flour paste and then rolled into a log which is then steamed and sliced into thin pinwheels (Vadis). 15. Patra is a fried vegetarian snack recipe from Gujarati cuisine. (image 17), Place another leaf upside down again but in an alternate way to the first. Mix all ingredients to a smooth thick batter. Steam for 25 to 30 minutes or until a toothpick inserted comes out clean. Turn off heat; remove the steamer pates from the steamer and allow them to cool for ten minutes. (image 18), Spread the batter evenly and thinly on top of the second leaf as well. This recipe is sweet and tangy. Yes, this Patra recipe is suitable for vegans. So you can substitute spinach leaves with taro root leaves. (the vendor knows best but notice the top part of the leaf.it is shaped like v with pointed sides.these are suitable for patra.the itchy ones have slightly rounded sides)&before u think that i have a phd in patra, i dont have one but simply learnt these details from my mom:) love the new look of your website. or you can deep fry them and serve with green chutney. Once cooled, cut the logs into one inch pinwheels and keep aside. Add the tamarind pulp and mix well to make a thick batter. Take 5 to 6 cups of water in a steamer. Our aluvadi is finally ready! Mix them. Ginger paste for the aromatics and flavors. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. You can store leftover patra in the fridge for a couple of days or you can make this Turia Patra curry. Required fields are marked *. Gently devein the thick veins from the leaves using a kitchen knife, ensuring not to cut the leaf and discard the thick veins. It is made using colocasia leaves that have a sweet and tangy gram flour mixture spread on them and rolled to form a pinwheel. Rinse and dry the leaves with a kitchen napkin. For example, on the West coast & Himachal Pradesh of India, it is commonly known as Patrodu or Patrodo.

Heat a frying pan/skillet on medium-high heat and add oil. Remove and cut them into 1 cm thick slices. Creative Commons with Attribution Required. 21. Take another batch of 6 leaves and make the rolls the same way. Prepare them as shown in the pics below like removing the central vein and stalks etc. 2)Add in red chilli powder and turmeric powder. These leaves must be cooked before consumption and are best suited for steaming, frying, sauting, and boiling applications. Saut for a minute. Place another leaf on it upside down as shown and apply the batter. People call this dish with different names across different parts of India. Keep it aside. u r welcome.It is a sheer joy to learn,cook & serve your recipes.well presented with clear pics especially the first one tempting many to cook Repeat steps 6 to 14 to make 2 more patra rolls.

Sieve the besan and take it into a big mixing bowl. You can use multigrain flour too instead of just besan. Strawberry Banana Smoothie Recipe - Easy Breakfast Ideas, Nethili Meen Masala Recipe - Anchovies Masala Recipe. Add a pinch of asafoetida is also an option for flavouring. Jaggery To balance the sourness from the tamarind. Shallow fry the steamed Patra rolls. Pinterest

Except for the arbi leaves, every ingredient is available in our pantry. When making patra or Alu Vadi always use fresh leaves which are not itchy.
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