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Patra/Aluwadi
Patra/Aluwadi

Before you jump to Patra/Aluwadi recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to patra/aluwadi recipe. You can cook patra/aluwadi using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Patra/Aluwadi:
  1. Get 500 gms Arbi / Patra Leaves
  2. Use 250 gms Besan
  3. Use 1/2 cup Tamrind pulp
  4. You need 1/2 cup Jaggery
  5. Take 1/2 tsp Ginger
  6. Use 1/2 tsp Garlic
  7. Get 4-5 Green chillis
  8. Use to taste Salt
  9. Provide 1 tsp Red Chilli Powder
  10. Provide 1/4 tsp Turmeric
  11. Take 1/2 tsp Dhanya-Jeera powder
  12. Prepare 1/4 tsp Fruit Salt(Eno)
  13. You need 2 tbsp Oil
  14. Get 1/4 tsp Mustard Seeds
  15. Provide 1/4 tsp Til
  16. Provide 2 cup Water
  17. Take 1/4 cup Coriander leaves
Steps to make Patra/Aluwadi:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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