To start making Gujarati Patra Recipe, firstly we are going to make the patra masala paste.
To make the patra paste, mix all of the elements listed for the paste like gram flour, curd, turmeric powder, asafoetida, crimson chilli powder, ginger, tamarind water, jaggery, cooking oil, salt to style and slightly water to make a thick paste in a bowl. Mix all the things correctly and hold it apart.
Next, take 5 massive colocasia leaves. Wash them clear after which dry them utilizing a kitchen towel.
Once the leaves are dry and clear, place the leaves on a flat floor and hold the darkish inexperienced aspect of the leaf dealing with downwards.
Gently devein the thick veins from the leaves utilizing a kitchen knife, making certain to not lower the leaf and discard the thick veins.
Place the leaf with the tip dealing with in the direction of you, and apply and smear the besan paste evenly on the colocasia leaf.
Apply little besan combination on one other leaf and place it in on the primary leaf with the tip of the leaf pointed in the other way. Continue the identical sample till you may have four layers with four leaves.
Gently fold the left and proper aspect about 1 inch inwards. Now beginning out of your finish tightly roll the leaves. Keep smearing the besan paste as you roll to make a log.
Repeat with the opposite leaves to make comparable logs of patra.
Now we are going to steam the patras. Preheat a steamer with three cups of water on the backside.
Grease the steamer plates with oil and place the rolls into the steamer plates. Cover the steamer and steam for 10 to 12 minutes on excessive warmth. Turn off warmth; take away the steamer pates from the steamer and permit them to chill for ten minutes.
Once cooled, lower the logs into one inch pinwheels and hold apart.
Now we are going to make the seasoning.
Heat a tablespoon of oil in a large sauté pan on medium warmth; add mustard seeds, cumin seeds, sesame seeds and permit them to crackle.
Once the seeds have crackled, add asafoetida and curry leaves. Let it prepare dinner for about 30 seconds and swap off the gasoline. Keep it apart.
Meanwhile, lower the patra pinwheels in your required dimension. Add the Patra to the pan and prepare dinner until they tiurn golden in color.
Once finished, flip off warmth and organize the patras right into a platter.
Garnish with freshly grated coconut and serve the scrumptious Gujarati Patra’s – Alu Vadi’s as an appetizer or alongside along with your major course meal.