Ingredients

• 5 - medium-sized taro leaves/colocasia leaves
• 400 g (2 cups) - gram flour/besan
• 2 tbsp - jaggery
• 2 tbsp - curd
• 1.5-1.75 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1 tsp - coriander powder
• 1.25 tsp - salt
• 1 tsp - ginger, chopped (optional)
• 6 cloves - garlic, chopped (optional )
• 1 tsp - khus khus (poppy seeds) paste (optional)
• 200 ml (1 cup) - water for making batter
• For seasoning: 2 tsp - oil
• 1 tsp - mustard seeds
• 2 tsp - chopped coriander leaves
• 2 tsp - grated coconut

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