Authentic Gujarati Patra / Alu Vadi Veg

1

Choose Colocasia leaves that have dark-colored stalks rather than brig

2

Place the leaf vein-side up. Using a small knife, trim the bottom veins and the thick central vein.

3

Gently run a rolling pin over the leaves to make them flat and pliable.

4

Sprinkle with water, wash gently, and pat dry with a kitchen towel.

1

Soak tamarind and jaggery in 1/2 cup of hot water.

2

In a large bowl, combine gram flour, rice flour, carom seeds, cumin powder, coriander powder, spicy red chilli powder, salt, turmeric, garam masala, and ginger-chilli paste.

3

Mash the soaked tamarind/jaggery, strain the pulp, and add it to the flour mixture. Gradually add 1/4 cup + 2 tbsp of water while whisking to form a thick, lump-free paste.

4

Stir in 2 tsp of oil and a pinch of baking soda.

1

Place a leaf vein-side up and spread a thin layer of batter. Place a second leaf on top in the opposite direction and spread another layer of batter.

2

Fold the sides towards the center and apply a bit more batter.

3

Fold the tips inwards and roll the leaves into a tight log, ensuring the sides are sealed as you roll.

1

Place the rolls on a greased steamer plate.

2

Steam over medium flame for 20–25 minutes.

3

Check for doneness by inserting a knife; it should come out clean. Let them cool slightly before slicing into 1–1.5 cm thick pieces.

1

Heat 2 tbsp of groundnut oil in a pan. Add mustard seeds, sesame seeds, curry leaves, and asafoetida.

2

Place the sliced pieces into the pan and shallow fry on both sides until they are crisp and golden brown.

3

Garnish with fresh coriander and serve hot!