Hi,welcome to my channel "Spice and Home" today i will share the recipe for
patra To make patra, the taro root leaves are smeared with a sweet, spicy and tangy besan or gram flour paste and stacked upon each other.They are then rolled and steamed. The steamed rolls are then tempered or fried.You can make these rolls a day before and then temper or fry them the next day. I prefer the tempered ones. However you can also deep fry or shallow fry the rolls.When making patra or alu vadi always use fresh leaves which are not itchy. The itchiness is due to the presence of calcium oxalate crystals and can be pretty itchy to the hands and to the throat & tongue too. So before making the patra, just check for the itchiness. You can ask your vegetable vendor before buying them.The same recipe can also be made with large spinach leaves. So you can substitute spinach leaves with taro root leaves.These stuffed rolls are served plain or with green chutney. They make for a nice tea time snack as well. Since fresh colocasis leaves or taro leaves are easily available in the monsoons, you can try making this snack at home or for Ganesh Chaturthi festival

#ganpatifestival
#alovadi
#patra
#gujaratipatra
#snacks
Glad To Say: We Are Inspired From 李子柒 Liziqi, Dianxi Xiaoge, Traditional Me, Poorna - The nature girl

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