ઉછાળેલા પાત્રા..બાફયા વગર બનતી દક્ષિણ ગુજરાતની જૂની અજાણી વાનગી South Gujarati uchhalera patra

ઉછાળેલા પાત્રા.બાફયા કે તેલ વગર બનતી દક્ષિણ ગુજરાતની જૂની અજાણીવાનગી South Gujarati uchhalera patra Friends, today I'm sharing the authentic Gujarati step-by-step recipe for Uchalela Patra (ઉછાળેલા પાતરા)! Patra, also known as Alu Vadi in Maharashtra, is a beloved traditional snack originating from the western coastal regions of India, particularly Gujarat and Maharashtra. Traditionally made by spreading a spiced gram flour (besan) slurry on colocasia (arbi) leaves, rolling, steaming, and tempering them, this special "Uchalela" version offers a unique twist! Instead of steaming, rolled patra leaves are cooked directly on a shallow pan on low heat until crispy brown and finished with a hot, aromatic peanut oil tempering. Packed with protein from multi-grain flours (besan, jowar, wheat, and rice) and digestion-boosting spices, it delivers an unbeatable balance of spicy, sweet, and tangy flavors perfect for tea-time. Ingredients • 250 grams Arbi Leaves, अरबी के पत्ते • 1 cup Besan, बेसन • ½ cup Jowar Flour, जोवर का आटा • ⅓ cup Wheat Flour, गेहूं का आटा • ¼ cup Rice Flour, चावल का आटा • 3 tsp Paste of Green Chilies, Ginger & garlic, हरी मिर्च, अदरक और लहसुन की तिन चम्मच पेस्ट • 2 tsp White Sesame, सफ़ेद तिल • 2 tsp Jaggery, गुड • ¼ cup Imli Pulp, इमली का पल्प • ¼ tsp Turmeric, हल्दी • ¼ tsp Hing, हिंग • 1 tsp Red Chilli, लाल मिर्च • ¾ tsp Salt, नमक • ½ tsp Garam Masala, गरम मसाला • ⅛ tsp Baking Soda, बेकिंग सोडा • 1.2 cup Water, पानी • 10 tbsp Oil, तेल For Tadka • 4 tbsp Peanut Oil, सींगतेल • ½ tsp Mustard, राई • ½ tsp Dry Methi Seeds, मेथी दाने • ¼ tsp Hing, हिंग • Curry Leaves, कड़ी पत्ते • 1 tsp White Sesame, सफ़ेद तिल Method: 1. Wash and clean the arbi leaves carefully and remove the thick center veins from the backside. 2. In a mixing bowl, combine besan, jowar flour, wheat flour, rice flour, green chili-ginger-garlic paste, white sesame seeds, jaggery, imli pulp, turmeric, hing, red chili powder, salt, garam masala, baking soda, and water. Mix well into a smooth, spreadable slurry. 3. Spread the slurry evenly on the vein side of each leaf, fold the sides, and roll tightly into neat cylindrical rolls. 4. Heat 10 tbsp oil in a flat pan over low flame. Place the prepared patra rolls in the pan. Cook until golden brown, flipping sides evenly. 5. Once cooked, transfer the patra to a serving dish. 6. Prepare the tempering by heating peanut oil in a tadka pan. Add mustard seeds, dry methi seeds, hing, curry leaves, and white sesame seeds. Once they splutter, pour the hot tempering over the cooked patra. 7. Serve hot with evening tea or green chutney! #uchalelapatra #patrarecipe #gujaratisnack #aluvadi #kitchenseries #gujaraticooking #healthyteatimesnack #monsoonsnack #arbi ke patte 𝗢𝗨𝗥 𝗢𝗧𝗛𝗘𝗥 𝗦𝗢𝗖𝗜𝗔𝗟 𝗠𝗘𝗗𝗜𝗔 𝗖𝗛𝗔𝗡𝗡𝗘𝗟 𝗬𝗼𝘂𝗧𝘂𝗯𝗲 𝗖𝗵𝗮𝗻𝗻𝗲𝗹:    / thekitchenseries   𝗙𝗮𝗰𝗲𝗯𝗼𝗼𝗸 𝗣𝗮𝗴𝗲:   / kitchenseriess   𝗜𝗻𝘀𝘁𝗮𝗴𝗿𝗮𝗺:   / thekitchenseriess   𝗣𝗶𝗻𝘁𝗲𝗿𝗲𝘀𝘁:   / thekitchenseries   𝗕𝗹𝘂𝗲𝘀𝗸𝘆 𝗦𝗼𝗰𝗶𝗮𝗹, 𝗣𝗕𝗖: https://bsky.app/profile/kitchenserie... 𝗧𝗲𝗹𝗲𝗴𝗿𝗮𝗺 𝗖𝗵𝗮𝗻𝗻𝗲𝗹 https://t.me/+D3QluTjMX04yOGY1 𝗪𝗵𝗮𝘁𝘀𝗔𝗽𝗽 𝗖𝗵𝗮𝗻𝗻𝗲𝗹 https://whatsapp.com/channel/0029Va5z...