Name: Aalu Vadi/Patra recipe by Rakhi Bhagat at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4
Ingredients: 3 cups gram flour; 1 cup rice flour; 1 tsp turmeric powder; 2 tsp red chilli powder; 2 tsp green chilli ginger paste; 1 tsp cumin seeds; 1 tsp coriander powder; 1 tsp salt; 1 cup tamarind pulp; 1 small ball of jaggery; 2 cups freshly chopped coriander leaves; 2 tbsp oil; Water to make the batter; 10 colacassia leaves big size; For tempering; 1 tsp mustard seeds; 2 tsp oil; 1 tso cumin seeds; 1 tsp sesame seeds; 4-5slit green chilly; 5 curry leaves; 1 tsp corainder to garnish; 1 tbsp tomato ketchup

ABOUT Aalu Vadi/Patra RECIPE

#earnwithbetterbutter..Aalu vadi ya patra is stuffed and rolled colocasia leaves that is mostly available duting rainy season popular in Maharashtra and Gujarat.. the spicy,sour and sweet filling in aalu vadi is steamed and either fried or tempered served with gteen chutney or tomato sauce. Check for brown stems of leaves whicb doesnt cause itching due to calcium oxalate crystals.

Ingredients Serving: 4

3 cups gram flour
1 cup rice flour
1 tsp turmeric powder
2 tsp red chilli powder
2 tsp green chilli ginger paste
1 tsp cumin seeds
1 tsp coriander powder
1 tsp salt
1 cup tamarind pulp
1 small ball of jaggery
2 cups freshly chopped coriander leaves
2 tbsp oil
Water to make the batter
10 colacassia leaves big size
For tempering
1 tsp mustard seeds
2 tsp oil
1 tso cumin seeds
1 tsp sesame seeds
4-5slit green chilly
5 curry leaves
1 tsp corainder to garnish
1 tbsp tomato ketchup

Instructions

TAKE 3 CUPS OF GRAM FLOUR IN A VESSEL
ADD 1 CUP OF RICE FLOUR,1 TSP TURMERIC POWDER,2 TSP RED CHILLI POWDER
ADD 2 TSP FRESHLY GRINDED GREEN CHILLI GINGER PASTE,SMALL LUMP OF JAGGERY
ADD 1 TSP EACH CORIANDER POWDER,CUMIN SEEDS AND SALT
ADD 1 CUP OF TAMARIND JUICE,2 CUPS OF FRESH CHOPPED CORIANDER LEAVES.
ADD 1 TBSP OIL AND MIX WELL ..
ADD WATER AND FORM A SEMISOFT CONSISTENCY
YOU CAN MAKE THIS MIXTURE AND STORE AHEAD WHENEVER YOU WANT TO MAKE
TAKE COLACASSIA LEAVES..WASH AND PAT DRY..FLIP IT UPSIDE DOWN
SLIT CUT THE EXTRA THICK STEMS OF THE LEAVES
DO THE SAME PROCESS FOR ALL THE LEAVES
ARRANGE THE LEAVES AS SHOWN..
SPREAD THE MIXTURE EVENLY
COVER EVERY CORNER OF THE LEAF
FOLD THE CORNERS OF THE LEAVES AS SHOWN...KEEP APPLYING LITTLE MIXTURE SO THAT IT STICKS FIRMLY
ROLL TIGHTLY BY PRESSING WITH BOTH HANDS
REPEAT THE SAME PROCESS FOR ALL THE LEAVES
STEAM IT FOR 30 MIN
LET IT COOL...CUT THEM HORIZONTALLY WITH EQUAL THICKNESS..
HEAT 3 TSP OIL IN A TAWA...ADD 1 TSP EACH CUMIN AND MUSTARD SEEDS,4-5 SLIT GREEN CHILLIES
ADD FEW CURRY LEAVES ,1 TSP SESAME SEEDS
ARRANGE ALL PATRAS ON THE TAWA..
LET IT COOK ON SLOW FLAME
FLIP IT AND WAIT TILL IT TURNS LIGHT BROWN AND CRISPY.
ONCE DONE. ..REMOVE FROM THE FLAME AND PUT IT IN SERVING TRAY..REPEAT THE SAME PROCESS FOR REST

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