Gujarati Patra

Ingredients:

Collard Greens - a bunch

Besan/Gram Flour/Chickpea Flour - 1 cup

Coriander/Dhania Seeds - 1 tbsp

Jaggery or Brown Sugar - 1 tsp

Tamarind Paste - 1 tsp

Red Chilli Powder/Cayenne Pepper - 1 tbsp

Turmeric/Haldi - 1/2 tsp
Semolina/Rava/Sooji - 1/2 cup (optional)

Salt

Oil

How to prepare AluWadi:

Coarsely grind the coriander seeds. In a mixing bowl, add gram flour, ground coriander, grated jaggery, tamarind, turmeric, Cayenne pepper and salt. Mix all the ingredients well and make a paste with water. The consistency is slightly thicker than pakoda/bhajia batter, not too thin. You can add 1 tsp white sesame seeds/til in this batter as well.
For Arum leaves, add more tamarind to avoid itching sensation. Add Cayenne pepper to suit your taste.

Wash the leaves well and remove the thick midribs of the leaves. Wipe the leaves with a clean cloth. Place a leaf with the lighter green side up and apply the gram flour paste evenly. Place 4 - 5 leaves, applying paste in a similar way. Fold the leaves together from all the 4 sides and form a roll.
Steam these rolls for about 12 - 15 minutes.
After the rolls cool, cut the rolls into medium slices and shallow fry the slices in a pan with little oil until crisp. You can coat the slices in rava/sooji/semolina and deep fry or shallow fry them.

Pages