Pathra or Alu wadi (अळूच्या वड्या)

Alu / Arvi / Arbi or Colocasia leaves rolls that are common to many traditional kitchens of Maharashtra, Gujarat and Karnataka (and maybe more regions too) with spices differing slightly in each region. Making patra is a scene to enjoy since childhood as the love and dedication that goes into it, makes it taste even better.

Recently I prepared patra for my family when we were on vacation with Colocassia leaves are grown by my MIL in our backyard. You can easily find them with vegetables sellers. 

Colocasia can even be grown in balcony in pots from colocasia roots or Arbi that is used in preparing curry. 

Patra Ready

Fresh Colocassia leaves 

Ingredients:

1. Colocasia leaves around 12. Take big  sized ones as many possible

2. 1-1/2 cup besan

3. 3 tbsp tamarind thick pulp 

4. 2 tbsp jaggery 

5. 1 tsp turmeric powder 

6. 2-3 tsp red chilli powder 

7. Salt to taste 

8. 2 tbsp roasted sesame seeds(optional)

9. Oil for frying 

10. Water as needed

Preparation:

1. Mix tamarind pulp and jaggery and dissolve jaggery in the pulp

2. In a bowl take besan, add the tamarind-jaggery mix to it. Add turmeric powder, red chilli powder and salt. Mix well 

3. Add little water at time and make a thick batter. It should be thick enough to spread well and not drip down the rolls

4. Clean the leaves. Remove stem and also if the thick stem lining on the back of leaves, cut it gently with knife without tearing the leaves. Prepare all leaves like this

5. Take a leaf and place is upside down on a flat surface or plate. (Dark green side down). Spread a spoonful of the prepared batter on the leaf.  some sesame seeds

6. Place another leaf above it same way with greener side down and apply another spoonful of batter. Spread it as much evenly. Sprinkle some sesame seeds in each layer.

7. Place another 2 leaves one after with batter on each on this and roll into a stiff roll

8. Repeat for other leaves and make another 2 roll ups 

9. Now it's time to steam these rolls. In a steamer, add water at bottom and place the rolls on steamer plate. Steam for 10-12 minutes on medium flame.

10. The leaves color will chage to pale indicating our rolls are cooked well 

11. Keep the outside and cool to room temperature 

You can also perform steps till this before hand and store the rolls in fridge 

12. Cut the rolls in thin slices to make patra. 

13. Traditionally Patra are deep fried. However you can also shallow fry or air fry till crisp and golden on both sides

Enjoy tasty patra as tea time snack or as side dish to complete your meals.