Arbi ke Patrode Recipe | Patra Recipe | Alu Vadi Recipe | Colocasia Leaves Fritters

Arbi ke Patrode as called in Hindi, Patra in Gujarati and Alu Vadi in Marathi, whatever you name them, these colocasia fritters make for an uber delicious snack to be munched anytime of the day. The vegan, gluten free and savory fritters are made using leaves of colocasia or taro root, which are smeared with a thick gramflour batter, stacked on top of each other, rolled, steamed and finally tempered with aromatic spices like mustard seeds, curry leaves and white sesame seeds.

Arbi ke Patrode Recipe | Patra Recipe | Alu Vadi Recipe | Colocasia Leaves Fritters

Please note that colocasia leaves or arbi ke patte are mostly available during the monsoon season. And don't you think that perfectly adds to the monsoon fun leaving you with yet another beautiful variant of fritters to enjoy with that hop cup of evening tea, while simultaneously soaking your soul in the lovely weather and pitter patter of the rain drops pouring in the balcony? 

I am sure by now, you must be curious to learn the recipe. So, here you go with the same....


Ingredients

• Colocasia leaves - 8 to 10
• Gram flour - 1 cup
• Tamarind pulp - 1/2 tbsp
• Ginger/chili paste - 1 tbsp
• Jaggery powder - 1 tbsp
• Salt - as per taste
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Oil - 1 tsp + for tempering
• Water - as needed

For Tempering

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Sesame seeds - 1/2 tsp
• Curry leaves - 8 to 10
• Hing/asafoetida - a pinch

Chopped coriander, grated coconut, pomegranate pearls - for garnishing

Arbi ke Patrode Recipe | Patra Recipe | Alu Vadi Recipe | Colocasia Leaves Fritters

Few Tips

• Always use fresh colocasia leaves. Discard any blackened or withered leaves.
• If planning to serve them as a party appetizer, steam them a day before, store in the refrigerator and temper just before serving.
• If you are fond of fried snacks, go ahead with deep frying the patra instead of just tempering the same.

Arbi ke Patrode Recipe | Patra Recipe | Alu Vadi Recipe | Colocasia Leaves Fritters

Other recipes to take a look at...

• Gujarati Fajeto - Ripe Mango Kadhi
• Khaman Dhokla
• Khandavi

Method

• Start by washing the leaves under running water. Pat them dry and keep aside.

• Next, trim off their spine and thick veins using a sharp knife. Be careful not to rip off the leaves.

• In a bowl, add in gram flour along with other ingredients and using just a little water make a thick paste (spreadable), just like 'ubtan' consistency. 
• Place a leaf on the table top, shiny side down. Using a spoon or your hands, spread about a tbsp of batter evenly on the leaf. 

• Next, stack another leaf on top of the first leaf, tip pointing in another direction. Smear this leaf too with a thin layer of gram flour batter.

• Repeat the same for other three leaves. Fold the sides of the leaves and roll lengthwise into a tight roll.

• Make another roll with the remaining 5 leaves.
• Bring some water to a boil in a pan. Place a steamer basket and place the patra rolls, cover to steam for about 25-30 minutes on medium flame.
• Once they are cooked, remove from steamer and let them completely cool down.

• After they are completely cooled, slice them into 1 cm thick slices.

• In a pan, heat some oil. Add in mustard seeds, sesame seeds, curry leaves and a pinch of hing. As the seeds splutter, add in the steamed patra rolls.
• Let them crisp up a bit on both sides and then remove on a serving platter. Garnish with coriander leaves, grated coconut and some pomegranate kernels.
• Serve with any chutney or dip of your choice.

Arbi ke Patrode Recipe | Patra Recipe | Alu Vadi Recipe | Colocasia Leaves Fritters

Arbi ke Patrode Recipe | Patra Recipe | Alu Vadi Recipe | Colocasia Leaves Fritters

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