18 Colocasia leaves around 150 grams
27 grams (around 3 ½ tbsp) Tamrind
100 grams Jaggery
300 grams (around 3 cups) Gram flour / besan
1 tablespoon – chili powder
1 tablespoon coriander powder
2 teaspoon cumin powder
½ teaspoon turmeric powder
1 teaspoon garam masala
2 tablespoon sesame seeds
1 tablespoon fennel seeds
1 teaspoon ginger paste
½ teaspoon hing
1 tablespoon oil
¼ teaspoon baking soda
1 teaspoon lemon juice
½ tablespoon salt or to taste
½ tablespoon cumin seeds
½ tablespoon mustard seeds
½ tablespoon sesame seeds
½ teaspoon hing
3 dried red chilies
3 tablespoon oil
2 tablespoon dried shredded coconut
2 tablespoon chopped cilantro
Step – 1 Prepare sweet chutney for the besan paste
- Take tamarind and jaggery in a saucepan and add ¾ cup of water.
- Place this saucepan on the stove and let it come to a boil over medium heat. Stir occasionally.
- Switch off the flame and let it cool down.
Step – 2 Meanwhile, let’s prepare the Colocasia leaves
- Rinse the leaves and wipe them dry.
- Work with one leaf at a time, place it upside down, and using a knife remove the thick stem and veins without tearing the leaf. Cut the thick stem and gently slide the knife along the vein to remove it. you can do this a few times till the vein is almost flat as the leaf. (refer to the video below for better understanding).
- Follow the same step with other leaves and keep them aside. Keep all the leaves ready like this.
Step – 3 Preparing the besan paste
- Once the tamarind and jaggery chutney cool down, with your hands, squeeze the pulp from the tamarind and jaggery in the same bowl or pan.
- Strain the pulp and keep it aside. I got ½ cup + 2 tablespoon of pulp in total. Keep it aside.
Tip – You can skip this step and use sweet chutney instead.
- Sieve the besan and take it into a big mixing bowl.
- Now add salt, chili powder, coriander-cumin powder, garam masala, turmeric powder, sesame seeds, fennel seeds, ginger paste, hing, oil, and jaggery tamarind pulp. Mix everything well.
- Now add ½ cup of water, a little at a time, and make a lump-free thick paste. The paste has to be easily spreadable – neither runny nor too thick.
- Now add baking soda and lemon juice over the baking soda. Give the paste a really good stir.
- This chickpea flour batter should have a spicy, tangy, and sweet flavor. So give it a taste and depending on your taste adjust the jaggery, tamarind, and red chili powder quantity.
Step -4 Making patra/Aloo Vadi
- Divide the leaves into three batches of 6 each to make three rolls
- For the first roll, take the largest patra leaf on a working surface, with the vein sides facing you
- Apply a thin layer of the batter using hands (preferably) and spread it all over the leaf.
- Place another leaf upside down again but in an alternate way to the first.
- Spread the batter evenly and thinly on top of the second leaf as well.
- Place the third leaf upside down in the same way as the first.
- Repeat these steps for all 6 leaves.
- To form a tight roll – bring in the left side to touch the middle line, apply some batter, fold the right side to touch the middle line, and apply some batter.
- Begin to tightly roll the leaves from bottom to up. Keep on applying the thin layer of besan paste with each fold on the top. Keep the roll aside.
- Take another batch of 6 leaves and make the rolls the same way. Take the largest leaf first and then take other leaves in descending order. I made 3 rolls from 3 batches of 18 leaves. Each roll had 6 leaves.
Step – 5 Steaming Alu Wadi
- Take 5 to 6 cups of water in a steamer. Cover the steamer and let the water cume to a boil.
- Meanwhile, grease a steamer plate with oil and place prepared 3 rolls seam side down on it.
- Now place the steamer plate with the rolls inside into the steamer and close the lid. Steam for 25 to 30 minutes or until a toothpick inserted comes out clean.
- Switch off the flame, take out the patra rolls and let them rest for about 15 minutes or until cools down.
Steaming in the instant pot
- Take 2 cups of water in an inner pot of instant pot.
- Place the rolls seam side down in the steamer basket.
- Place a trivet inside the inner pot of the instant pot and put the steamer basket with the rolls on the top of the trivet. Cover the instant pot.
- Press steam with the valve set to venting and steam for 25 minutes followed by Natural pressure release.
- Once the steam has settled, open the lid and take the steamer out.
- Take a roll onto a work surface and cut into ¼ inch thick slices which are called Vadi.
Step – 6 Tempering the Alu Vadi | Patra
- Heat a frying pan/skillet on medium-high heat and add oil. Take a wide pan as possible so that the patra cooks evenly.
- Once the oil is hot, add the mustard seeds and cumin seeds and wait till they start spluttering.
- Now add the sesame seeds, red dried chilies, curry leaves, and asafetida. Give it a quick stir.
- Add the Alu Wadis(Patra).
- Cook both the sides for 5-6 minutes until the wadis are golden brown and lightly crispy.
- Garnish it with shredded coconut and cilantro. Serve these hot with sweet chutney and cilantro chutney.