Authentic Gujarati Patra Vadi V2 with Warm Masala Chai

Name: Authentic Gujarati Patra Vadi V2 with Warm Masala Chai
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Gujarati
Ingredients: 8 large tender colocasia leaves (arbi patta), washed and destemmed; 1.5 cups besan (gram flour); 2 tablespoons tamarind pulp; 3 tablespoons jaggery powder; 1 tablespoon ginger-green chili paste; 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 teaspoon coriander-cumin powder; 1/2 teaspoon ajwain (carom seeds); Salt to taste; Water as needed; 2 tablespoons oil; 1 teaspoon mustard seeds; 1 teaspoon white sesame seeds; 1 pinch asafoetida (hing); 2 tablespoons fresh grated coconut for garnish; 2 tablespoons freshly chopped coriander leaves

Delight in these steamed colocasia rolls layered with a tangy spiced gram flour paste, then tempered with mustard seeds and sesame. They offer a perfect balance of sweet, spicy, and sour flavors.

Photo by Sagar Mali on Pexels

55min Total Time

4 Servings

Gujarati Cuisine

Recipe

In a large bowl, mix the besan, tamarind pulp, jaggery, ginger-green chili paste, red chili powder, turmeric, coriander-cumin powder, ajwain, and salt with enough water to form a thick, spreadable paste.

Lay the largest colocasia leaf flat on a clean surface with the dark green side down and veins facing up.

Apply an even, thin layer of the besan paste all over the leaf.

Place a second leaf on top in the opposite direction and repeat the spreading process until 3 to 4 leaves are stacked.

Fold the edges of the leaves inward and tightly roll them into a cylindrical log, sealing the ends with more paste.

Repeat the process for the remaining leaves to form a second roll.

Place the rolls in a steamer basket and steam over medium-high heat for 20 minutes until completely cooked and firm.

Remove from heat, let them cool down completely, and slice into 1/2-inch thick round discs.

Heat oil in a wide pan, crackle the mustard seeds, sesame seeds, and asafoetida.

Pan-fry the sliced patra vadi on medium heat until golden and slightly crisp on both sides.

Garnish with grated coconut and chopped coriander leaves, and serve hot alongside freshly brewed masala chai.

Ingredients

8 large tender colocasia leaves (arbi patta), washed and destemmed

1.5 cups besan (gram flour)

2 tablespoons tamarind pulp

3 tablespoons jaggery powder

1 tablespoon ginger-green chili paste

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon coriander-cumin powder

1/2 teaspoon ajwain (carom seeds)

Salt to taste

Water as needed

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon white sesame seeds

1 pinch asafoetida (hing)

2 tablespoons fresh grated coconut for garnish

2 tablespoons freshly chopped coriander leaves

*This AI-generated recipe may contain inaccuracies.