Gujarati Patra Recipe (Patra Farsan, Pathrode, Alu Vadi)
Patra, also known as Pathrode, Patra farsan or Alu vadi is a traditional Gujarati dish which is sweet & tangy. The dish is made using tender arbi leaves coated with a sweet, tangy besan batter, rolled, steamed, sliced and tempered with mustard, sesame seeds, cumin and curry leaves.
Ingredients
- 4 medium Chepankilangu | Arbi Leaves (Colocasia leaves )
For Spiced Batter
- 2 cups Chickpea flour (Besan | Gram Flour)
- 1 tablespoon Kashmiri Chilli Powder
- 1 tablespoon Salt to taste
- 1 teaspoon Turmeric Powder
- 4 tablespoon Jaggery to taste
- 4 tablespoon Tamarind Pulp to taste
- 1 tablespoon Ginger Paste
- 2 tablespoon Sunflower Oil
- 1 cup Water or as needed
For Tempering
- 2 tablespoon Sunflower Oil
- 1 teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 2 tablespoon Sesame Seeds
- ⅙ teaspoon Asafoetida
- 1 sprig Curry Leaves
Instructions
- Start by making the spiced batter. Take gram flour, chilli powder, turmeric powder, jaggery, tamarind pulp, ginger paste, salt, oil in a bowl. Slowly pour in water and make it into a thick smooth batter. Set aside.
- Wash arbi leaves really well. Wipe them dry. Now take a sharp knife and remove the thick stalk from the back side of arbi leaves. This way we can easily roll the leaves. Repeat this for remaining leaves also.
- Take each leaf spread a thick layer of the gram flour batter on top, place another leaf on top of the first leaf and repeat the same for all 4 leaves. Apply batter on top of the 4th leaf too. Now start rolling the leaf really tight. It should form into a log.
- Now to steam the leaves. I cut it in half so it fits my steamer. Place on steamer, and Steam it for 30 mins to 40 minutes. To check whether it is cooked, insert a knife to check. Once steamed, remove from steamer. Allow to cool for 10 - 15 minutes.
- Now use a sharp knife to cut into slices. Make sure the slices are not too thick or too thin.
- Make tempering by heat some oil in a tawa. Once oil is hot, add in mustard, cumin, sesame seeds, asafoetida and curry leaves. Let them splatter and get golden.
- Place sliced patra on top of the tempering. Cook until golden brown on the bottom. It will take around 3 minutes. Flip over and cook on other side too. Once both sides are golden, remove to a serving plate and serve with green chutney.
Nutrition
Nutrition Facts
Gujarati Patra Recipe (Patra Farsan, Pathrode, Alu Vadi)
Serving Size
1 serving
Amount per Serving
Calories
485
% Daily Value*
Fat
21
g
32
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Sodium
1826
mg
79
%
Potassium
692
mg
20
%
Carbohydrates
60
g
20
%
Fiber
9
g
38
%
Sugar
26
g
29
%
Protein
15
g
30
%
Vitamin A
708
IU
14
%
Vitamin C
11
mg
13
%
Calcium
100
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.