Alu wadi (Patra) recipe : crisp but not deep fried
During my daughter's summer vacation, we go to my parent's place in Gujarat for about a month. We come back relaxed and ready to take on the next school year. We also come back with a couple of more kilos on us; given all the delicious mangoes of Gujarat and even more delicious food cooked by mom. This year she made the most delicious alu wadi (if you are in Maharashtra) (or patra, if you are from Gujarat) I had till date. Since we are talking names in different languages, the English name of the leaf is colocasia leaf. Anyway, I tried the recipe as soon as we were back and settled at home after the month-long vacation. I had to record this delicious recipe for reference. This alu wadi is not deep fried but is crisped up on a cast iron skillet with a little oil. To achieve a good browning, the cast iron pan needs to be preheated on high flame first. Once it is hot, keep the flame low throughout the cooking. A small amount of oil along with low and long heat ensures a crisp ...