Patra, Patrode., Aluchi Vadya ,Patarveliya….one dish and so many names according to the regions where they come from. Arbi leaves,Colocasia leaves or Taro leaves are very nutritious.
Patra,Ptarveliya as it is known in Gujarat and Aaluchi Vadiya in Maharashtra is a delectable, sweet,sour,tangy,spicy savory made from steamed Taro leaves filled with delightful ingredients but easily available in kitchen.
I am very glad that I decided to food blog as now I am digging out all my old collection of handwritten recipes of my favorite dishes. The Gujarati influence is apparent in some of the dishes I choose to prepare as I grew up in Rajkot and have memories of eating these mouthwatering dishes and my mother prepared both south Indian and Gujarati dishes with the Palakkad dishes also making frequent appearances.I consider myself lucky to have experienced these different regional flavors I forgot to mention my favorite cuisine from Karnataka too particularly from North Karnataka. I will be adding dishes from all these states as I am familiar with them.
Keep the leaf in this direction and remove the middle thick vein with the help of a knife.
Keep the other leaf in the opposite direction and apply paste as shown.Fold the edges of the leaves as shown.
Rolls are ready for steaming. You may need three or four leaves to be kept one upon another to make a roll.With 10 leaves you can make around 3 rolls.
After steaming they look like this slightly darkened but cooked.
When cooled completely cut into slices and resist the temptation to pop into your mouth as you have to temper and add the grated coconut to give the final touch.
Cut into slices of desired thickness.
- 10 Arbi leaves/Taro leaves
- 2 cups chick pea flour/gram flour/besan
- 3 tbsp of grated jaggery/brown sugar/sugar
- 3 tbsp tamrind pulp/imli
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp chilli powder
- salt as per taste
- 1 tsp garam masala powder
- 1/2 tsp of baking soda
- 1 tsp ginger,green chillies paste
- 1 tsp of asafoetida/hing powder
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 2 tsp oil for tempering
- 3 tbsp grated coconut/coconut flakes/dessicated coconut
- 1 tsp sesame seeds
- 2 tbsp chopped coriander leaves for garnishing
- water to make the paste depending on the quantity of flour you have taken.