alu vadi recipe, patra recipe
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4.75 from 8 votes

alu vadi

Alu vadi or patra or pathrode recipe - colocasia or taro root leaves smeared with spiced, sweet and tangy gram flour paste and steamed to be tempered later.
Prep Time30 mins
Cook Time7 mins
Total Time37 mins
Course: snacks
Cuisine: gujarati, maharashtrian
Servings: 3 to 4
Author: Dassana Amit

Ingredients

Main ingredients

  • 20 Medium sized colocasia leaves Or taro root leaves or arbi ke patte

For alu vadi batter

  • ½ inch Ginger + 1-2 green chilies - made into a paste in mortar-pestle
  • 1 teaspoon Coriander powder (dhania powder)
  • ½ teaspoon Red chilli powder (lal mirch powder)
  • ½ teaspoon Turmeric powder (haldi powder)
  • 1 teaspoon Cumin powder (jeera powder)
  • 1.5 tablespoon Seedless tamarind (imli) soaked In ¼ cup water
  • 2.5 cups Besan (orgram flour)
  • 3 to 4 tablespoon Powdered jaggery Or as required
  • ½ to 1 teaspoon Oil (optional)
  • Salt as required
  • Water as required

For tempering alu vadi

  • 2 to 3 teaspoon Sesame seeds (safed til)
  • 1 teaspoon Mustard seeds (rai)
  • ¼ teaspoon Asafoetida powder (hing)
  • 1 Sprig curry leaves (kadi patta)
  • ¼ cup Grated fresh coconut
  • 2 tablespoon Chopped coriander leaves (dhania patta)

Instructions

preparation to make alu vadi

  • Soak the tamarind in 1/4 cup water for 30 mins.
  • Rinse the taro leaves well and wipe them dry.
  • Prepare them as shown in the pics below like removing the central vein and stalks etc.

making alu vadi batter

  • Now squeeze the tamarind directly into the water and extract the pulp.
  • Take all the ingriedients for the batter in a mixing bowl.
  • Add the tamarind pulp and mix well to make a thick batter.
  • Add some water if required.
  • Check the taste and add more salt or powdered jaggery if required.
  • The batter has to be really thick.

making alu vadi

  • For the first roll use 10 leaves and for the second roll use remaining 10 leaves.
  • Now spread the batter on each leaf and arrange them as shown in the above pics.
  • Roll the edges vertically and spread some batter on them.
  • Now roll horizontally and tightly.
  • Keep on applying the batter on each fold as you roll.

steaming alu vadi

  • Place the rolls on a greased steamer pan.
  • Steam the rolls for 20-25 minutes.
  • When warm or cool, slice them and temper them. or you can deep fry them and serve with green chutney.

making tempering alu vadi

  • For tempering heat oil in a pan. pop the mustard seeds first.
  • Then add the sesame seeds, curry leaves and asafoetida. saute for a few seconds.
  • Then add the sliced rolls and saute till they get browned.
  • You can also just pour the tempering mixture on the sliced rolls.
  • Sprinkle grated coconut and coriander leaves on the alu vadi or patra and serve hot or warm