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We hope you got insight from reading it, now let’s go back to patra/aluwadi recipe. To make patra/aluwadi you need 17 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Patra/Aluwadi:
- Prepare 500 gms Arbi / Patra Leaves
- Take 250 gms Besan
- Use 1/2 cup Tamrind pulp
- Provide 1/2 cup Jaggery
- Provide 1/2 tsp Ginger
- You need 1/2 tsp Garlic
- Use 4-5 Green chillis
- Prepare to taste Salt
- Take 1 tsp Red Chilli Powder
- Get 1/4 tsp Turmeric
- Provide 1/2 tsp Dhanya-Jeera powder
- Prepare 1/4 tsp Fruit Salt(Eno)
- Use 2 tbsp Oil
- You need 1/4 tsp Mustard Seeds
- Prepare 1/4 tsp Til
- Use 2 cup Water
- Provide 1/4 cup Coriander leaves
Steps to make Patra/Aluwadi:
- Please Note: When you have Arabi/Patra Leaves, Make sure they have Black stem & Not green stem. Once you have them cut the stem and make sure behind stem in the leaf is neatly peeled off & wash them well - dry the leaves before cooking.
- Method to Make Masala: In a bowl add all the ingredients- Besan, Salt, Red Chilli Powder, Turmeric powder, Fruit Salt, Dhanya powder, Jaggery & Tamrind pulp & Mix well with water without any lump. make a smooth thick batter consistency.
- Procedure to make Patra: (around 5-6leaves, from big leaf to smallest leaf)Take the biggest leaf- Turn it around, we need to start applying the Besan mixture vertically, once u have applied the mixture place another leaf and apply similarly to all 5 leaves. Fold them sides and apply the paste to them, now you have to roll it finely.
- Keep them aside in a steamer bowl in the cooker to Steam cook. I have used a cooker to cook these patras, cook for 15-20mins around 4-5 whistles.
- Remove the cooked Patras,Let the Patras cool. Once they are normal, cut them in thin pieces around 1/2 a inch thickness. Set aside all cut patras, while you Have tempring ready.
- In Kadhai add some oil, once the oil is heated, put in Mustard Seeds, Jeera, Til & Hing. put in all the cut patras and on medium flame saute it till gets crisper, add some coriander leaves to garnish. Serve it with hot Tea! A perfect snack for Rainy weather!
Though the basic dish is same, the major difference is masala. In pathrode usually a spicy masala with rice as base is smeared while patra n aluwadi has spicy besan as masala. Thank you for sharing with us, seems very delicious, I will. Regional variations include aluwadi of Maharashtra and patra of Gujarat: both of these are normally deep fried rather than steamed as in the case of patrode. "Patrode" is a portmanteau word consisting. This article needs additional citations for verification.
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