Pathra / Alu Wadi ( Maharashtrian style )

Remove the thick stems and nerves from the colocasia / taro leaves / elephant ears. ( you can find lots of main nerves and sub nerves in the back side of colocasia leaves ) and wash the leaves well. Wipe with kitchen towel and keep aside. You can starts this process early ? a couple of leaves a time ? when ever you find time.

5 taro leaves / colocasia leaves, medium size
400 g ( 2 cups ) gram flour / besan
2 tablespoon jaggery
2 tablespoon curd
1 1/2 to 1 3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 1/4 teaspoon salt
1 teaspoon ginger, chopped ( optional )
6 cloves garlic, chopped ( optional )

1 teaspoon khus khus ( poppy seeds ) paste ( optional )
200 ml ( 1 cup ) water for making batter

2 teaspoon oil
1 teaspoon mustard seeds
2 teaspoon chopped coriander leaves
2 teaspoon grated coconut

Soak khus khus for 4 hours and make a smooth paste with ginger and garlic.

In a bowl, make a smooth batter of besan / gram flour, red chilli powder, turmeric powder, coriander powder, jaggery , curd, salt, khus - khus ginger - garlic paste ( optional ) with water ( 200 ml ).

Spread a plastic sheet or banana leaves on kitchen platform. Place a leaf with face down ( de-veined portion up). Apply a thin layer of the prepared batter on the back side of the colocasia leaf. Place another leaf over it and apply batter . Repeat with 3 rd, 4 th and 5 th. Fold sides and roll to form a cylindrical roll. Tie this roll with ?? cotton thread or vazha naaru ?.

Place the rolls in pressure cooker ( without weight ) or a steamer and steam for 30 minutes. The color 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 from the steamer. Let it cool for 10 minutes and cut into equal size pieces ( see the photo above ).

Heat 2 teaspoon oil in a kadai / frying pan. Add 1 teaspoon mustard seeds. When they begin to crackle, add pathra pieces to this and slowly stir with flat spatula for 5 minutes ( both the sides ).

Serve garnished with chopped coriander leaves and grated coconut.

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