Patra/Patrode With Bok Choy Leaves (Alu Wadi)Jump to recipe
Patra or Patrode is a simple and healthy snack from western India. It is also called Alu Wadi in some regions. This dish is popular in karnataka too.
In this healthy snack usually the Arbi or Colacassia leaves are used. Spinach leaves can also be used, but they have to be big and thick. Since that variety is not available all the time I tried it with Bok Choy leaves. Bok Choy/ Pok choy is a type of chinese cabbage. The leaves are thick and broad, and I found it as a good substitute for Colacassia leaves. It was a huge hit in my house and everyone came back for more.
Since I was making this the first time, I made only a small quantity and with my folks asking for more have promised to make some again very soon. So, what I’m driving at is that if you are one of those people who loves this dish and wait for the Arbi/ Colacassia leaves to arrive in the market, well don’t wait. Grab some Pok Choy and try it out. The Pok Choy is closer in taste to Spinach with which Patra are made, if not for Arbi/Colaccssia leaves.
This is a steamed snack just like the Kothimbir Vadi, it can be fried too of you prefer. I have steamed and pan roasted them.
This recipe has been modified on 27/8/21
There was a lone Arbi (Colacassia tuber)lying at home, which had begun to sprout. So I asked my mother to plant it(that’s because only she has green thumbs in our house. Whatever she plants never fails to grow). And true to her Kai Rasi(hath ka kamaal/ her touch), the leaves started sprouting from it. The cook addict in me was over joyed, because now I could make Patre the original way-with Colaccasia leaves. And home grown ones are a joy in itself.
I have not changed anything in the recipe ingredients, expect for the choice of leaves. Since the leaves are bigger I used an extra cup of Besan/Chickpea flour. The pictures to start with are a mix of the original Bok Choy leaves and the Colaccasia leaves. You will be able to identify by the leaf size.
Happy and Healthy snacking!
- Bok choy/ Pok choy 2 heads ( clip leaves carefully, wash and dab dry with towel) or Colacassia/ Arbi leaves.
- Besan/ Chickpea flour 2 cups (add an extra cup for colaccasia leaves)
- Salt as required
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Fennel powder 1 tsp
- Turmeric powder 1/2 tsp
- Sugar / Jaggery 1/2 tsp
- Tamarind pulp 2 tsp diluted in 1/2 cup water or make pulp with Gooseberry size tamarind ball.
- Green chilli 1 finely chopped
- Ginger 1/2 inch piece finely chopped
- Sesame seeds a few
- Kopra / desiccated coconut 2 tsp
- Oil 3 tsp for tempering
- Carefully cut the leaves from the Bok choy ,wash them in water and pat dry. Keep aside. If using Colacassia leaves, turn the leaves around, and trim the thick vein, removing fibre if any. Do this carefully, so that the leaf doesn’t tear.
- Now in a bowl take the besan/ Chickpeas flour, and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. The batter has to be thick and smooth.
- Apply the paste to 3 or 4 leaves, and arrange then one above the other, from big to small.
- Now start rolling the leaves as shown. Fold the edges first, then the sides, and then start rolling inwards. If using Bok Choy leaves, it enough to roll just inwards.
- Keep the vessel in the cooker to steam. Steam for 20 to 25 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside.
- Take oil in a Tava or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tava and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tava. Enjoy.
Carefully cut the leaves from the Bok choy, wash them in water and pat dry. Keep aside. Now in a bowl take the besan and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. If using tamarind paste add paste along with masalas, mix and then use water to make the paste. The batter has to be smooth and thick that it sticks to the leaves and does not slide off. Now take the leaves, bigger ones. Apply the paste to 3 leaves, and arrange 3 of them over lapping the other as shown in the picture. This is the first layer. On this another 3 paste applied leaves have to be arranged. If the leaves are in different sizes, keep bigger ones below and smaller ones on top. Like this for 3 layers. Now start rolling the leaves from left to right, and as you role more of the paste has to be applied each time you roll the leaf. After rolling completely, apply the besan paste all over the rolled leaf. Place this in a greased cooker vessel. Repeat for remaining leaves. I made two such rolls. Place the second roll also in the cooker vessel and keep the vessel in the cooker to steam. Steam for 15 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside. Take oil in a Tava or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tava and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tava. Enjoy with some green chutney and chai. Bon Appetit!!!
- Select leaves which are fresh and big.
- At the base of the leaf if the stem is hard, make a V shape cut to remove the hard veins.
- Ensure the batter is thick like a paste or else it won’t stick to the leaf. Incase the batter turns runny add more besan and adjust spice and continue with the recipe.
- Apply a thin layer of paste, this way the leaves will be succulent even after steaming.
- If you are making a huge quantity, work in sets of 3 to 4 leaves per batch.
- Add adequate oil for Pan frying.
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