As I have mentioned earlier the only difference between Patra and Aluvadi is that Aluvadi which is a Maharashtrian preparation is shallow fried after it is steamed and then seasoned. My heartfelt thanks to my friend Bharati Lahiri for sharing the recipe. I had posted the recipe for Patra a few days ago. Sharing the link here to the same .
After the Patra or Aluvadi is sliced, arrange them on a tava/skillet and drizzle with a little oil. Gently roast them on both sides till golden brown and crisp. Season with mustard seeds and sesame. Garnish with grated coconut and finely chopped coriander leaves.
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