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Episode 189| Patra with Gato Pima (Mauritian Style) | Ramadhan Series | Cuisine Mauritian

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Recipe Information

Recipe Available
Video-Specific Recipe

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.

FijianFJside
60 min
medium
4 servings
Servings4
8 large colocasia leaves
1 cup gram flour
3 tablespoons tamarind pulp
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon chili powder
1 cup water

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.

1

Prepare a batter using gram flour, tamarind pulp, salt, cumin powder, and chili powder.

2

If colocasia leaves are unavailable, substitute with spinach leaves.

3

Spread the batter on the colocasia leaves or spinach leaves.

4

Roll the leaves tightly after applying the batter.

5

Microwave the rolls instead of steaming them for a quicker version.

6

Serve with tamarind dipping sauce.

Cooking Techniques

mixingsteamingslicingfrying

Equipment Needed

steamermixing bowlknifepanspatula

Spice Level:

🌶️🌶️🌶️

Dietary

veganvegetarianplant-basedgluten-freenut-freesoy-free

Allergens

gluten

Also Known As

Patra RollAlu VadiPatra Leaves

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