Gujarati Patra / Alu Vadi Recipe with Tips | पात्र / अळूवडी बनाने का तरीका | Chef Sanjyot Keer

By Your Food Lab · 60 min

Ingredients

Instructions

1. Before preparing the leaves, put the tamarind and jaggery in a bowl with the hot water and set aside to soak.
2. Prepare the leaves one at a time: with the vein side facing up, trim the lower veins and the central vein with a small knife, then flatten the leaf with a rolling pin. Repeat for all leaves.
3. Rinse each leaf with water on both sides, then pat dry with a clean towel.
4. Choose colocasia leaves with dark stalks; do not use ones with bright green stalks.
5. In a large bowl, mix the gram flour, rice flour and all remaining batter ingredients except the water and baking soda. Mash the soaked tamarind and jaggery, then strain the pulp into the bowl.
6. Whisk in the water (1/4 cup + 2 tbsp) gradually, a little at a time, until a lump-free thick paste forms.
7. Add the 2 tsp oil and a large pinch of baking soda and mix to finish the batter.
8. Lay a leaf vein side up and spread a thin layer of batter over it. Place a second leaf on top, vein side up with its tip pointing the opposite way, and spread another thin layer of batter.
9. Fold the sides in so the edges meet in the middle, then spread a thin layer of batter.
10. Starting from the bottom, fold the tips inward and roll upward tightly. Spread more batter at the centre and keep rolling. At the top, fold the tips in, add a thin layer of batter and seal the roll, pressing the sides inward as you go. Shape all leaves this way.
11. Grease a steamer plate, place the rolls on it and steam over medium heat for 20–25 minutes, or until a knife inserted comes out clean.
12. Let the rolls cool slightly. They may be stored in the fridge or frozen at this stage.
13. Cut the rolls into 1–1.5 cm thick pieces, cutting only what is needed and storing the rest.
14. Heat a small pan or kadhai on high, then add the groundnut oil and heat it. Add the mustard seeds, then the remaining tempering ingredients, lower the heat and add the pieces.
15. Shallow fry on both sides until crisp and golden brown (or deep fry), then serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

More recipes with

GingerLemon