Alu Wadi also known as Patra in Gujarati, are a traditional Maharashtrian-Gujarati appetizer and can be enjoyed at any time of the day. A tasty delicacy that is made with gram flour, ginger-chilli paste and a selection of spices. Easy to make, that can be served in under an hour.
6 washed and dried Colocasia Leaves
For the Paste
1 tsp Turmeric powder
1 tbs Jaggery
1 tsp Coriander Powder
1/2 tsp Red Chilli powder
1/2 tsp Asafoetida
2 cups Gram flour
2 tsp finely chopped ginger
2 tbs yoghurt
1/2 cup Tamarind Water
1 tbs Oil
For the Seasoning
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tbs oil
1/4 tsp Asafoetida
2 tsp Sesame seeds
3 Curry leaves
2 tbs grated coconut.
To make the patra paste, place all the ingredients that I have listed for the paste in the ingredients section into a large mixing bowl, to that add a little bit little water to help make a thick paste in a bowl.
After adding the water, mix everything together properly till it turns into a paste.
Take the 6 large colocasia leaves, wash them and dry them with kitchen roll. Then gently remove the thick veins of the leaves with a knife.
Now smear the besan paste evenly on the Colocasia leaf and a little bit of the besan mixture on another leaf, place it on the first leaf with the tip pointing in the opposite direction.
Keep doing this until there is 4 layers with 4 leaves, then fold the left and right-side inwards and keep smearing the besan paste while rolling to make a log.
Now Preheat the steamer, grease the steamer plates with oil and place the patra log in the steamer and cover it.
Steam for about 10 minutes, then remove it from the steamer and allow it to cool down for around 10 mins.
Once it has cooled down, cut the log into slim pinwheels.
How to make the seasoning.
Heat oil In a large wok on a medium heat, then add in the mustard seeds, cumin seeds, sesame seeds and let them crackle.
Once crackled, add in the asafoetida and curry leaves. Cook for about 30 seconds, then add in the patra pinwheels, let them cook on a low heat till they turn golden in colour.
Then take them of the heat and place them onto a platter and garnish with grated coconut and fresh and serve.