Pathra / Alu Wadi ( Maharashtrian style )

Pathra / Alu Wadi ( Maharashtrian style )

Makes: 1 roll ( 7 pieces )

Tip:

Remove the thick stems and nerves from the colocasia / taro leaves / elephant ears. ( you can find lots of main nerves and sub nerves in the back side of colocasia leaves ) and wash the leaves well. Wipe with kitchen towel and keep aside. You can starts this process early – a couple of leaves a time – when ever you find time.

You will need

5 taro leaves / colocasia leaves, medium size
400 g ( 2 cups ) gram flour / besan
2 tablespoon jaggery
2 tablespoon curd
1 1/2 to 1 3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 1/4 teaspoon salt
1 teaspoon ginger, chopped ( optional )
6 cloves garlic, chopped ( optional )

1 teaspoon khus khus ( poppy seeds ) paste ( optional )
200 ml ( 1 cup ) water for making batter

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
2 teaspoon chopped coriander leaves
2 teaspoon grated coconut

Method

Step - 1

Soak khus khus for 4 hours and make a smooth paste with ginger and garlic.

In a bowl, make a smooth batter of besan / gram flour, red chilli powder, turmeric powder, coriander powder, jaggery , curd, salt, khus - khus ginger - garlic paste ( optional ) with water ( 200 ml ).

Step – 2

Spread a plastic sheet or banana leaves on kitchen platform. Place a leaf with face down ( de-veined portion up). Apply a thin layer of the prepared batter on the back side of the colocasia leaf. Place another leaf over it and apply batter . Repeat with 3 rd, 4 th and 5 th. Fold sides and roll to form a cylindrical roll. Tie this roll with ‘’ cotton thread or vazha naaru “.

Step - 3

Place the rolls in pressure cooker ( without weight ) or a steamer and steam for 30 minutes. The color of the leaves will slightly change. Check the rolls by piercing with a pointed knife in the roll. The gram flour batter should not stick to the knife.

Step - 4

Take out the rolls from the steamer. Let it cool for 10 minutes and cut into equal size pieces ( see the photo above ).

Step - 5 ( Seasoning )

Heat 2 teaspoon oil in a kadai / frying pan. Add 1 teaspoon mustard seeds. When they begin to crackle, add pathra pieces to this and slowly stir with flat spatula for 5 minutes ( both the sides ).

Serve garnished with chopped coriander leaves and grated coconut.