Patra

Introduction to Patra

Patra, also known as Alu Vadi, is a delicious and popular dish from the western region of India, particularly Gujarat and Maharashtra. It is made using colocasia leaves, which are coated with a spiced gram flour paste and then steamed. The result is a mouthwatering savory snack that is healthy and packed with flavors. Patra is a staple during festive occasions and is often served as an appetizer or a side dish.

History and Cultural Significance

The origins of Patra can be traced back to traditional Gujarati and Maharashtrian cuisines where usage of colocasia leaves is quite common. The dish showcases the ingenious ways in which locals have used indigenous ingredients to create something nourishing and appetizing. Colocasia, known as taro, is a plant with large leaves, which are perfect for rolling and steaming to make this delectable snack.

Ingredients Needed to Make Patra

• Colocasia leaves
• Gram flour (besan)
• Tamarind paste
• Jaggery
• Red chili powder
• Turmeric powder
• Coriander powder
• Cumin powder
• Asafoetida
• Mustard seeds
• Sesame seeds
• Oil
• Salt
• Water

Preparation of the Patra

Step 1: Preparing the Colocasia Leaves

Begin by selecting fresh colocasia leaves. Wash them thoroughly under running water. Remove the thick stems from the leaves using a knife or scissors, making sure not to tear the leaves. Pat them dry with a cloth or paper towel. If the leaves are too large, you may cut them into halves for easy handling.

Step 2: Making the Gram Flour Paste

In a mixing bowl, combine gram flour, tamarind paste, shredded jaggery, red chili powder, turmeric powder, coriander powder, cumin powder, asafoetida and salt. Gradually add water to form a thick paste. The consistency should be easily spreadable but not runny.

Cooking Process for Patra

Step 1: Rolling the Leaves

Place a prepared colocasia leaf on a flat surface with the veins facing upwards. Apply a thin and even layer of the gram flour paste across the entire leaf. Place another leaf on top and repeat the process until you have about 3-4 leaves stacked. Roll the leaves tightly into a log starting from the base to the tip. Secure the roll by tying them with a cotton string or kitchen twine.

Step 2: Steaming the Rolls

Place the rolls in a steamer and steam for about 20-25 minutes. You can set a cooking timer to track the time. Ensure that the rolls are cooked thoroughly by inserting a skewer; it should come out clean. Once the rolls are cooked, set them aside to cool.

Step 3: Slicing and Tempering

After cooling, slice the rolls into 1/2 inch thick pinwheels. Heat some oil in a pan, add mustard seeds and allow them to crackle. Then add sesame seeds and asafoetida. Finally, add the sliced patra to the pan and stir-fry them gently until they are crispy and golden brown on both sides.

Serving and Enjoying Patra

Patra can be enjoyed hot as a fika or snack along with a hot cup of tea. It can also be served as a side dish with a traditional Gujarati thali. Often garnished with freshly grated coconut and chopped coriander for an added flavor and aromatic experience. The play of spicy, tangy, and sweet flavors makes patra an irresistible culinary delight.

Tips and Variations

• Ensure that the colocasia leaves used are fresh and not too mature as mature leaves can be slightly toxic and result in irritation.
• You can add a bit of garam masala to the gram flour paste for a fusion flavor.
• Variations of the patra also include adding coconut to the gram flour mixture for sweetness and texture.