Patra (Alu Wadi)

Name: Patra (Alu Wadi)
Total time: 40 min
Yield: 2 servings
Cuisine: Gujarati, Maharashtrian, Karnataka
Ingredients: 6 pc colocasia leaves (arbi ke patte); 0.1 l tamarind water; 2 tbsp jaggery; 1 tbsp green chilli paste; 1 tbsp ginger paste; ¼ tsp asafoetida (hing); ½ tsp turmeric powder; 1 tsp red chilli powder; 2 tsp ground coriander; ½ tsp garam masala; 1 tsp salt; 150 g gram flour (besan); 3 tbsp oil; 1 tsp mustard seeds; 1 tsp white sesame seeds; 15 pc curry leaves; 2 tbsp fresh coconut; 1 tbsp fresh coriander leaves

Spiced gram-flour paste layered in colocasia leaves, rolled and steamed, then pan-tossed with mustard, sesame and curry leaves.

40 min 812 kcal/serving serves 2

812kcal23gprotein123gcarbs30gfat

Sanjeev KapoorView the original on sanjeevkapoor.com More from Sanjeev Kapoor on Mello

🥣colocasia leaves (arbi ke patte)

💧tamarind water

🍬jaggery

🌶️green chilli paste

🫚ginger paste

🫙asafoetida (hing)

🫙turmeric powder

🌶️red chilli powder

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About Sanjeev Kapoor

Indian chef, restaurateur, and television host known for popularising regional Indian cuisine

Sanjeev Kapoor is an Indian chef, restaurateur, and prolific cookbook author who became one of the country's most recognisable culinary figures through his long-running television show Khana Khazana. He has authored numerous cookbooks, founded the FoodFood television channel, and operates restaurants including The Yellow Chilli, built around accessible Indian home and regional cooking.

His cooking draws on Indian regional traditions, from Punjabi and Gujarati dishes to South Indian and Mughlai preparations, built on spice blends, tempering techniques like tadka, and slow-cooked curries. He is known for translating restaurant-style Indian dishes into recipes workable in a home kitchen, favouring clear steps and commonly available ingredients over elaborate technique.

23 recipes on Mello, imported from sanjeevkapoor.com, mostly Indian and South Indian.

Patra (Alu Wadi)

About Sanjeev Kapoor

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