Vegan Patra (Alu Vadi)

🛒 Ingredients

• #Leaves & Paste;
• 8–10 large fresh taro leaves (Alu leaves), stems removed
• 200g chickpea flour (besan),, 2 tbsp rice flour (for binding and crispness)
• 1 tbsp ginger‑green chilli paste,, 1 tsp turmeric powder
• 1 tsp coriander‑cumin powder,, ½ tsp red chilli powder,, 1 tbsp tamarind pulp or lemon juice
• 1 tbsp jaggery or sugar (to balance flavours),, Salt to taste
• 2–3 tbsp water, or as needed to make a thick spreadable paste
• #For Tempering & Frying;
• 2 tbsp oil,, 1 tsp mustard seeds
• 1 tsp sesame seeds,, 2 sprigs curry leaves
• Garnish: grated fresh coconut, chopped coriander

👩‍🍳 Instructions

1. 1

   Make the paste: In a bowl, mix chickpea flour, rice flour, all spices, ginger‑chilli paste, tamarind, jaggery, and salt. Add water gradually to form a thick, smooth paste that holds its shape — not runny.

2. 2

   Layer & roll: Wash and pat dry taro leaves. Lay the largest leaf flat, vein‑side up, spread a thin even layer of paste over it. Place a smaller leaf on top and repeat until all leaves are stacked. Roll tightly from the longer edge into a firm cylinder.

3. 3

   Steam: Place the rolls in a steamer basket and steam for 20 minutes until the paste is set and leaves are tender. Remove and let cool completely before slicing.

4. 4

   Slice & fry: Cut the cooled rolls into 1–2 cm thick rounds. Heat oil in a pan, add mustard seeds, sesame seeds, and curry leaves. Arrange the slices flat and fry on medium‑low heat until golden and crisp on both sides.

5. 5

   Serve: Garnish generously with fresh coconut and coriander. Enjoy warm as is or with mint chutney.