Pathra - Alu Wadi (Maharashtrian style)

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Total Time:
4-8 hours
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Difficulty: Hard

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Ingredients

How to Make Pathra - Alu Wadi (Maharashtrian style)

  • Soak the khus khus for 4 hours and make a smooth paste with ginger and garlic.
  • In a bowl, make a smooth batter of besan, red chilli powder, turmeric powder, coriander powder, jaggery, curd, salt, khus khus paste with 200 ml of water.
  • Spread a plastic sheet or banana leaves (face down) on the kitchen platform.
  • Apply a thin layer of the batter on the back side of the colocasia leaf. Place another leaf over it and apply batter.
  • Repeat with the 3rd, 4th and 5th. Fold the sides and roll to form a cylindrical roll.
  • Tie this roll with cotton thread or vazha naaru.
  • Place the rolls in a pressure cooker (without weight) or a steamer and steam for 30 minutes. The colour 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.
  • Take out the rolls and allow them to cool for 10 minutes.
  • Cut the rolls into equal sized pieces.
  • Heat 2 tsp of oil in a kadhai/frying pan. Add 1 tsp of mustard seeds.
  • When the seeds begin to crackle, add the pathra pieces and slowly stir with a flat spatula for 5 minutes (both the sides).
  • Garnish with chopped coriander leaves and grated coconut.
  • Recipe Courtesy: Niya's World