Aloo Wadi or Patra | How to make Aloo Wadi or Patra

By DrKhushboo Bansal  |  6th Nov 2016  |  
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  • Aloo Wadi or Patra, How to make Aloo Wadi or Patra
Aloo Wadi or Patraby DrKhushboo Bansal
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About Aloo Wadi or Patra Recipe

A famous gujarati cuisine recipe.

The delicious and mouthwatering Aloo Wadi or Patra is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Aloo Wadi or Patra is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Aloo Wadi or Patra. DrKhushboo Bansal shared Aloo Wadi or Patra recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Aloo Wadi or Patra. Try this delicious Aloo Wadi or Patra recipe at home and surprise your family and friends. You can connect with the DrKhushboo Bansal of Aloo Wadi or Patra by commenting on the page. In case you have any questions around the ingredients or cooking process. The Aloo Wadi or Patra can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Aloo Wadi or Patra with other users

Aloo Wadi or Patra

Ingredients to make Aloo Wadi or Patra

  • besan mixture:
  • 2 1/2 cup besan.
  • 1tsp ginger garlic paste.
  • 1/2 tsp turmeric powder.
  • 1 tsp chilli powder.
  • 1 tbsp of dhania powder
  • 1/ 2 tsp asafoetida.
  • 3/4 cup jaggery.
  • 3 tbsp tamarind pulp.
  • Other Ingredients:
  • 10 medium sized colocasia leaves or arbi leaves.
  • 1 tsp mustard seeds.
  • 2 tsp of sesame seeds.
  • Garnish:
  • 2 tbsp grated coconut.
  • 2 tbsp chopped coriander.
  • 1 tsp oil.
  • salt to taste.

How to make Aloo Wadi or Patra

  1. For the besan mixture add all the ingredients together and keep aside.
  2. Wash the leaves and dry using kitchen towel. Place the leaves With the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
  3. Place the leaf with the tip facing towards you, apply little besan mixture and spread it evenly using your fingers. Keep on repeating this and placing the leaf on top of the previous leaf in the opposite direction.
  4. Fold the leaf around 1 inch from one side. Roll it up tightly. Now place the rolls in the steamer to steam for about 15 minutes or until it becomes firm. When the rolls are cool, cut them in thick slices and keep aside.
  5. Heat oil in a kadhai , add mustard seeds, sesame seeds when the seeds crackle add asafoetida and saute on a medium flame stir continuously add the patra pieces toss gently.
  6. Serve immediately garnished with grated coconut and freshly chopped coriander leaves.

My Tip:

Always use black stemmed colocasia leaves while making this recipe.

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