Saina: Fijian Snack Dish / Patra / Sahena - Arbi Ke Patte Ke Pakode
Recipe Information
Patra
Cultural Context
Patra, also known as Alu Vadi, has roots in Indian cuisine, particularly from the states of Gujarat and Maharashtra. It is traditionally made during festivals and family gatherings, showcasing the use of colocasia leaves and spices. In Fiji, this dish reflects the blend of Indian and Fijian culinary traditions, enjoyed by many as a flavorful side dish. Today, Patra is celebrated in various forms across the globe, with adaptations that cater to local tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
colocasia leaves
🥗Healthier: spinach
💰Cheaper: cabbage
Spinach offers similar texture and nutrition, while cabbage is more accessible.
jaggery
🥗Healthier: honey
💰Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar provides a similar flavor.
Wash colocasia leaves thoroughly and pat dry.
Prepare a batter by mixing gram flour, tamarind paste, jaggery, turmeric powder, cumin seeds, coriander powder, green chilies, ginger, and salt.
Add water gradually to achieve a smooth consistency in the batter.
Spread a thin layer of the batter on each colocasia leaf.
Stack the leaves and roll them tightly into a log shape.
Secure the ends of the log with kitchen twine or foil.
Place the rolled leaves in a steamer basket.
Steam the rolls for 30-40 minutes until cooked through.
Remove from the steamer and let cool slightly.
Slice the rolls into rounds.
Heat oil in a pan and lightly fry the slices until golden brown.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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