Jun 11, 2010

Patra (Colacasia Leaf Rolls) / Allu Wadi

  • 8-10 Patra or allu(colocassia) leaves
  • 1 cup Besan
  • 2 tsp Ginger paste
  • 1 tsp Each dhania- jeera powder
  • 1 tsp Chilli powder
  • 1 tsp garam masala
  • Pinch of Hing powder
  • pinch of soda bicarb
  • 4 tbsp Tamarind pulp
  • 4 tbsp Gud
  • Salt to taste
  • Oil for deep fry or shallow fry
  • 1 tbsp grated coconut for garnishing

    For Seasoning
  • 1 tbsp mustard seeds
  • 1 tbsp sesame seeds
  • 1 tbsp cumin seeds (optional)
  • 8-10 curry leaves

  • Mix the gud and tamarind pulp, keep aside for 15-20 min so gud will dissolve.
  • Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
  • Mix the besan, dhania, jeera, chilli powder, ginger paste, hing and salt.
  • Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.
  • Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
  • Place another leaf over this and repeat the besan application.
  • Do the same with two more leaves.
  • Tuck in the edges along the length and roll like a scroll.
  • Repeat with the rest of the leaves. Set all this rolls on a dhokla stand. Spread some oil on a dhokla thali so roll won't be stick to the thali
  • Steam rolls for 15-20 minutes in a pressure cooker, do not use the whistle.
  • When cool, slice into 1"- 3" thick slices and deep fry or shallow fry.
  • Now for seasoning heat 1 tbsp oil in a kadai & add mustard seeds, sesame seeds & cumin seeds, allow to splutter then add curry leaves.
  • Add this seasoning on the ready patra & mix well. Then garnish with grated coconut & serve.

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