How to make Patra (alu vadi) using the steaming method?

Question

Discover how to roll, layer, and steam Patra for best taste and texture.

Answer 1

To make Patra (alu vadi) using the steaming method, spread spiced besan paste on colocasia leaves, roll them tightly, and steam until cooked through. Then, temper with mustard seeds and enjoy!

Detailed Explanation:

Making Patra involves several steps, but the steaming method is relatively straightforward. Here's a detailed guide:

1. Prepare the Colocasia Leaves: Wash the colocasia leaves thoroughly. Remove the thick veins from the back of the leaves to make them easier to roll. You can do this by carefully slicing them off with a knife or using a rolling pin to flatten them.
2. Make the Besan Paste: In a bowl, mix besan (gram flour) with tamarind pulp, jaggery, ginger-garlic paste, green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, sesame seeds, and salt to taste. Add water gradually to form a thick but spreadable paste. The paste should be thick enough to coat the leaves without dripping.
3. Apply the Paste: Take one leaf and spread a thin layer of the besan paste evenly over it. Place another leaf on top of the first, overlapping slightly, and spread paste on it as well. Repeat this process with 4-5 leaves, creating a layered stack.
4. Roll the Leaves: Starting from one end, tightly roll the stacked leaves into a log. Ensure the roll is compact to prevent it from unraveling during steaming.
5. Steam the Rolls: Place the rolled Patra logs in a steamer. Steam for about 20-25 minutes, or until a knife inserted into the roll comes out clean.
6. Cool and Slice: Allow the steamed Patra rolls to cool slightly. Then, slice them into ½-inch thick rounds.
7. Temper (Optional): Heat oil in a pan. Add mustard seeds and let them splutter. Add sesame seeds and curry leaves. Pour this tempering over the sliced Patra.
8. Serve: Serve the Patra hot as a snack or appetizer.

Pro Tip:

To avoid itching from the colocasia leaves, apply a little oil to your hands before handling them and ensure the leaves are cooked thoroughly. The tamarind in the besan paste also helps neutralize the irritants.