Episode 189| Patra with Gato Pima (Mauritian Style) | Ramadhan Series | Cuisine Mauritian
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.
Prepare a batter using gram flour, tamarind pulp, salt, cumin powder, and chili powder.
If colocasia leaves are unavailable, substitute with spinach leaves.
Spread the batter on the colocasia leaves or spinach leaves.
Roll the leaves tightly after applying the batter.
Microwave the rolls instead of steaming them for a quicker version.
Serve with tamarind dipping sauce.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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