A treasured traditional delicacy of layered taro leaves and spiced gram flour!
Patra, also known as Alu Vadi, Aluchi Vadi, or Pathrode, is a traditional preparation made from colocasia leaves layered with a seasoned gram flour paste, rolled tightly, and steamed until firm. For us, Patra is more than a snack—it is a recipe that reflects seasonal cooking, thrift, and the art of turning simple leaves into something memorable across generations.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| For Preparing the Leaves | |||
| • | 400 | g | Colocasia leaves (patra/taro leaves, approx. 10–12 nos) |
| For the Besan Paste | |||
| • | 450 | g | Gram flour (besan) |
| • | 5 | g | Turmeric powder (approx. 1 tsp) |
| • | 5 | g | Red chilli powder (approx. 1 tsp) |
| • | 5 | g | Ajwain / Carom seeds (approx. 1 tsp) |
| • | 2.5 | g | Garam masala powder (approx. ½ tsp) |
| • | 5 | g | Cumin powder (approx. 1 tsp) |
| • | 2.5 | g | Black salt (approx. ½ tsp) |
| • | 10 | g | Salt, to taste |
| • | 15 | g | Ginger-garlic-green chilli paste |
| • | 100 | ml | Tamarind-jaggery water, to taste |
| • | 150 | ml | Water, as required |
| For Steaming | |||
| • | 10 | ml | Oil (for greasing steamer tray) |
Method / Instructions
- 1. Prep Leaves: Wash fresh colocasia leaves thoroughly and trim off the tough stems from the back of each leaf.
- 2. Make Besan Paste: In a large bowl, combine gram flour, turmeric, red chilli powder, ajwain, garam masala, cumin powder, black salt, salt, ginger-garlic-green chilli paste, and tamarind-jaggery water. Add water gradually to make a thick, spreadable paste.
- 3. Layer & Roll: Place the largest leaf flat, spread an even layer of besan paste, top with another leaf pointing in the opposite direction, and repeat for 5–6 leaves to build a thick stack. Fold the sides in, then roll tightly into a secure log.
- 4. Steam: Grease a steamer tray with oil, place 2–3 rolls inside, and steam over boiling water for 30–35 minutes. Check with a toothpick or skewer to ensure they are cooked through.
- 5. Cool & Slice: Allow the steamed rolls to cool completely before slicing into neat pin-wheel rounds. Enjoy pan-fried, in a traditional tempering, or in Patra Gosh. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 210 Kcal |
| πͺ Protein | 9.5 g |
| πΎ Carbohydrates | 38.0 g |
| π₯ Total Fat | 2.2 g |
| π§ Saturated Fat | 0.4 g |
| π± Dietary Fibre | 6.5 g |
| π¬ Total Sugars | 8.0 g |
| π§ Sodium | 420 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Choose medium to large fresh colocasia leaves for easier rolling and a better leaf-to-besan ratio.
- The acidity from tamarind helps neutralize any natural itchiness of the colocasia leaves while balancing the sweet jaggery notes.
Tips & Tricks
- Keep the besan paste thick rather than runny; a thin paste will leak out and make the layers soggy during steaming.
- Roll tightly and apply paste along the edges as you roll to ensure the logs stay intact.
- Allow the steamed rolls to cool completely before slicing for clean, neat pin-wheel rounds.