Patravade is a Konkani word from the NKGSB cuisine of Karwar, for Colocassia leaves fritters which are otherwise called as Pathrode/Patra/Aluvadi in some other states of India. These fritters are made from special colocassia leaves used especially for the vade/fritters/vadi. Colocassia leaves come in two types, one for preparing vegetable curry and the other for fritters. The colocassia leaves used for preparing vegetable are comparatively smaller in size than the ones used for patravade.
The recipe for these fritters differs in each community, with different ingredients being used for the same. These leaves can cause a bit of itchiness and hence you can find the use of tamarind in it’s preparation!
As these leaves are available only during the monsoons, we use them to our heart’s content during these months. These are generally sold in bunches of 5 or 10 leaves, in the market. Each bunch is a mix of one large and few medium to small leaves, where the largest is used first and then the rest as per their decreasing size.
Here I have used my grandmother’s recipe for preparing the Patravade. These Patravade taste slightly sweet and sour. Though her exact measurements are not known, I have created my own measurements for the same to get absolutely delicious and crispy Patravade. This recipe is unique as the roll is not steamed before shallow frying!
For more such lip smacking dishes, do take a look at the following recipes too….
Here’s the recipe for the traditional Patravade….
Prep Time : 35-40 min
Cooking Time : 12-15 min
Serves : 17 vadis approx
Cup Used : 200 ml
- 7 Colocassia Leaves (Vadicha Alu)
- 3/4 cup Chopped Onion (1 Medium Sized Onion)
- 3/4 cup Toor Daal (Split Pigeon Peas)
- 3/4 cup Raw Rice Grains
- 1/4 cup Fresh Grated Coconut
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder…. Optional
- 2 tsp Tamarind
- 4 tsp Jaggery
- Salt to taste
- As Required Rice Flour And Semolina for coating the Patravade
- Oil for frying the Patravade
To Be Roasted :
- 1 tsp Oil
- 3 tsp Corriander Seeds
- 1 1/2 tsp Udid Daal (Split Black Lentils)
- 5-6 Methi (Fenugreek Seeds)
- 4-5 Black Peppercorns
- 3 Dry Red Bedgi Chillies …. Deseeded
- To begin making the Patravade, first wash well and soak the daal and rice grains separately in sufficient water for about six hours or overnight.
- Next morning heat a kadhai, and add a few drops of oil to it. Start roasting the mentioned ingredients in it, till they change a bit of colour.
- Each ingredient has to be roasted separately using few drops of oil each time. Set aside to cool.
- Drain the daal and rice from the water.
- First grind the roasted spices in the grinder without using water. Add to it the coconut, daal, rice, turmeric powder, red chilli powders, tamarind, jaggery and salt to taste.
- Grind all together using just a little water, to get a thick paste. Generally a few spoons of water would be enough.
- Add the chopped onions to this paste just before the application of the paste.
- To make the colocassia rolls, break away the stems of the colocasia leaves. Wash each leaf thoroughly and wipe it dry with a clean kitchen towel.
- Starting with a single leaf, place it upturned on a clean flat surface. Slice off the protruding part of the mid vein from each leaf.
- Roll a rolling pin over the upturned leaves to flatten out the remaining part of the mid vein and all the other veins too.
- For making the roll, place the biggest leaf upturned on a clean surface such that it’s tip points upwards.
- Apply a sizeable amount of the prepared mixture on it in such a way that the back side of the entire leaf is covered with the paste.
- Place another leaf over it, once again upturned. Place the tip of this leaf pointing downwards. Apply a layer of the prepared paste over this leaf.
- Repeat this process with all the leaves.
- When done, tuck in the sides of the leaf stack by about one to two inches to seal the roll from the sides.
- Start rolling all the edges from the bottom towards the top. When almost there, start rolling the top edges too. This seals the roll well. Apply some paste in between the two, to seal them.
- Cut slices of about a centimetre from the roll with a sharp knife. This can be tricky as the roll isn’t steamed and the filling might seep out a bit. Hence it has to be done lightly.
- Coat each slice with a mix of some rice flour and semolina or just some semolina itself and shallow fry on a griddle on low to medium heat, using oil as required.
- When the patravade are roasted well on both sides, transfer to a serving dish.
- Serve these unique, delicious and crispy Patravade with Mugaa Shaak and hot steamed rice with some Varan and an accompaniment of Aappe Aamle Lonche.
- Complete the meal with some sweet healthy Paatolyo!