Patra, Alu Vadi, or Pathrode is a delicious Indian delicacy. This is a Karnataka-style recipe, where the colocasia leaves are smeared with spiced rice and lentil paste, then steamed and fried. It can be made in 30 minutes (excluding the soaking time) and is a vegan and gluten-free snack.
It is also used as a popular substitute for metal or plastic plates in street food culture in Nepal and India. In India, it is a custom to serve food in a patravali on religious festivals and temple offerings like prasadam are also distributed to devotees in pattal bowls.
Patra (paatra) is a snack made with colacasia leaves (arbi/ taro leaves) along with spiced besan mixture and tossed in tempering to give extra flavour. Sesame seeds, hing and grated coconut add on the flavours to the dish.
According to Chef Nancy Berkoff, EdD, RD, Patra is a popular Gujarati vegetarian snack or ingredient used in main or side dishes. It is a rolled, filled menu item that resembles a green and gold pinwheel when sliced. Patra is also known as pathrode, and the leaves are sometimes called aloo or even elephant ears.
Homemade Gujarati Patra Recipe - How To Make Patra At Home - Traditional Gujarati Patra - Varun
What are the benefits of Patra dish?
Promotes Digestion: The fiber content in patra leaves aids in digestion and can help prevent constipation. Anti-Inflammatory Properties: They have anti-inflammatory properties that can benefit joint health. Boosts Immunity: The vitamins and minerals present in patra leaves can help enhance the immune system.
Patra Tablet may cause certain common side effects, such as nausea, vomiting, constipation, dry mouth, weakness, and blurred vision. However, all the patients may not develop the same side effects. Inform your doctor if you notice any abnormal side effects.
If you are a diabetic patient, then you can consume Bael Patra every morning on an empty stomach. Fiber and other nutrients present in Bael Patra are essential for diabetes patients. Eating bel patra on an empty stomach can keep the blood sugar level under control.
In Hinduism, "Patra" holds multifaceted meanings: it denotes a component in drug formulation, a vessel for offerings, a deserving recipient, and an ingredient with healing properties, reflecting its spiritual and practical significance in rituals and medicine.
Taro leaves are a rich source of vitamin A. In fact, each cup of cooked taro leaves provides 34% of your required daily value of vitamin A. Vitamin A helps maintain your visual acuity and prevent eye diseases like myopia (near-sightedness), cataracts, and night blindness.
If buying ready-prepared patra, simply empty the tin, chop roughly and then stir fry in some oil with mustard seeds and cumin seeds. Sprinkle over fresh coriander and you're done.
3 ½ oz of Bhagwati's patra contains 190 Calories. The macronutrient breakdown is 67% carbs, 14% fat, and 19% protein. This is a good source of protein (16% of your Daily Value), fiber (18% of your Daily Value), and iron (49% of your Daily Value).
Can healthy individuals have Gujarati Patra? Yes, they can. But quantity restriction should be maintain because high amount oil and Jaggery is used for this Gujarati Patra recipe. Here are some Healthy Indian snack options.
3. Who should not eat bael fruit? Pregnant and breastfeeding women should avoid bael fruit. Also, people with blood sugar issues should be careful, as it can lower blood sugar levels.
Limit or do not let children eat taro because their digestive system is weak, digesting taro is quite slow; People with gout should not eat taro because this type of potato contains a large amount of calcium oxalate, which will aggravate the symptoms of gout.
Results after statistical analysis clearly indicated the beneficial effects of bael patra in management of hyperglycemia. Where the sugar level (fasting and post prandial) in blood and urine reduced significantly by the end of 8th week due to regular use of bael patra.
Congee (/ˈkɒndʒiː/ KON-jee, derived from Tamil கஞ்சி [kaɲdʑi]) is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens.
Amylose doesn't gelatinize on cooking, so long-grain rice like basmati and jasmine remain separate. Amylopectin can gelatinize easily and is found in sticky rice like Thai glutinous rice and short grain rice; these types of rice turn sticky on cooking.
Red rice, also known as weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice. Thai Red Cargo rice, a non-glutinous long grain rice variety.
