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alu vadi or patra or pathrode recipe, how to make alu vadi recipeBy dassana amit on May 29th, 2014

62 alu vadi or pathrode recipe alu vadi also known as patra is stuffed rolled colocasia leaves snack that is popular in both maharashtrian and gujarati cuisine.in hindi, these leaves are called as arbi ke patte. in marathi, colocasia leaves are known as alu or aloo. whereas in hindi alu or aloo is the term for potatoes. this recipe has no resemblance to anything potatoes :-)this alu vadi recipe is also known as pathrode.the taro root leaves are smeared with a sweet, spicy and tangy besan or gram flour paste and stacked upon each other. they are then rolled and steamed. the steamed rolls are then tempered or fried. these stuffed rolls are served plain or with a green chutney. they make for a nice tea time snack as well.since fresh colocasis leaves or taro leaves are easily available in the monsoons, you can try making this snack at home or for ganesh chaturthi festival.when making patra or aloo vadi always use fresh leaves which are not itchy. the itchiness is due to the presence of oxalic acid crystals and can be pretty itchy to the hands and to the throat & tongue too. so before making the patra, just check for the itchiness. you can ask your vegetable vendor before buying them.

i have given extensive step by step pics for this patra recipe. the preparation looks daunting, but not difficult.you can make these rolls a day before and then temper or fry them the next day. i prefer the tempered ones. however you can also deep fry or shallow fry the rolls.the same recipe can also be made with large spinach leaves. so you can substitute spinach leaves with taro root leaves.lets start step by step alu vadi or patra recipe:1. take all the ingredients for the gram flour batter in a mixing bowl. this includes all the spice powders, ginger-green chili paste, gram flour and salt.

2. add the powdered jaggery and tamarind pulp.

3. stir well and make a very thick batter or paste. keep aside.

4. rinse and dry the leaves with a kitchen napkin.

5. slice the stalk from the base of the leaf.

6. place the leaf with the veins facing you and slice the middle vein right through the center, taking care not to break the leaf. remove any other thick veins from the sides too. keep all the leaves ready like this.instead of using knife (as it might tear the leaf if not used properly) you can also use a belan ( i.e a rolling pin) and gently roll it on the leaves. this will flatten the veins and leaf will not get cut. you can adjust the pressure as per the thickness of the vein.

7. place the leaf with the vein sides facing downwards and the tip facing you. apply the besan paste. before beginning to roll, sort the leaves and place the largest one at the bottom and continue to keep the medium and smaller ones as you stack them up.

8. now place another leaf with the tipin the opposite direction. placing the leaves in the opposite direction helps them to roll easily.

9. apply the besan paste on the second leaf.

10. completely cover the leaf with the gram flour paste.

11. now place a third leaf with the tip facing you

12.and apply the paste on this leaf too.

13. finish off all the 10 leaves this way. now fold the leaf from one side as shown in the pic below.

14. apply the besan paste to the folded side and fold from the opposite side also. apply besan paste to this second folded side too.

15. begin to tightly roll the leaves and keep on apply the besan paste with each fold on the top.

16. almost finished rolling the stack of leaves.

17. i made two rolls from two batches of 20 leaves. each roll had 10 leaves. place these rolls in a greased steamer pan. steam for 20-25 minutes in a steamer or pressure cooker without the vent weight or whistle.

18. the leaves and the besan paste would be completely cooked and the rolls would hold shape and become firm after cooking.

19. when warm or cooled, slice the rolls into 1/2 inch thickness.

20. heat oil in a pan or kadai. add the tempering ingredients and fry for a few minutes.

21. add the sliced colocasia rolls and saute in the oil on a low flame for few minutes.

22. switch off the flame and lastly add some grated coconut and coriander leaves and give a gentle stir.

23. serve the alu vadi or patra hot or warm. you can also garnish the alu vadi with coconut and coriander instead of mixing them with the rolls.

If you are looking forMaharashtrian Recipesthen do checkhurda bhajji,kanda batata poha,poha chivda,sweet shankarpali, poori bhajiandsabudana thalipeeth.alu vadi or patra recipe details below.4.0 from 1 reviewsalu vadi or patra recipe

Save Print Prep time30 mins Cook time7 mins Total time37 mins alu vadi or patra or pathrode - colocasia or taro root leaves smeared with spiced, sweet and tangy gram flour paste and steamed to be tempered later.Author: dassanaRecipe type: snacksCuisine: maharashtrian, gujaratiServes: 3-4Ingredients (american measuring cup used, 1 cup = 250 ml)main ingredients: 20 medium sized colocasia leavesfor the besan/gram flour batter: inch ginger + 1-2 green chilies - made into a paste in mortar-pestle 1 tsp coriander powder tsp red chilli powder tsp turmeric powder 1 tsp cumin powder 1.5 tbsp seedless tamarind soaked in cup water 2 and cups besan or gram flour 3 to 4 tbsp powdered jaggery or as required to 1 tsp oil (optional) salt as required water as requiredfor tempering: 2 to 3 tsp sesame seeds 1 tsp mustard seeds tsp asafoetida powder 1 sprig curry leaves cup grated fresh coconut 2 tbsp chopped coriander leavesAd by Savings Champion | Close This AdInstructions1. soak the tamarind in cup water for 30 mins.2. rinse the taro leaves well and wipe them dry.3. prepare them as shown in the pics above like removing the central vein and stalks etc.4. now squeeze the tamarind directly into the water and extract the pulp.5. take all the ingriedients for the batter in a mixing bowl.6. add the tamarind pulp and mix well to make a thick batter.7. add some water if required.8. check the taste and add more salt or powdered jaggery if required.9. the batter has to be really thick.10. for the first roll use 10 leaves and for the second roll use remaining 10 leaves.11. now spread the batter on each leaf and arrange them as shown in the above pics.12. roll the edges vertically and spread some batter on them.13. now roll horizontally and tightly.14. keep on applying the batter on each fold as you roll.15. place the rolls on a greased steamer pan.16. steam the rolls for 20-25 minutes.17. when warm or cool, slice them or temper them.18. or you can deep fry them and serve with green chutney.19. for tempering heat oil in a pan.20. pop the mustard seeds first.21. then add the sesame seeds, curry leaves and asafoetida.22. saute for a few seconds.23. then add the sliced rolls and saute till they get browned.24. you can also just pour the tempering mixture on the sliced rolls.25. sprinkle grated coconut and coriander leaves on the alu vadi or patra and serve hot or warm

Ad by Savings Champion | Close This AdRelated Recipes chivda recipe (chiwda), how to make poha chivda | namkeen chivda rava dhokla, how to make rava dhokla recipe | instant rava dhokla Kothimbir Vadi Recipe, How to make Kothimbir Vadi Recipe varan bhaat recipe for ganesh chaturthi, how to make varan bhaat murmura chaat how to make murmura chaat or puffed rice chaat sabudana pakora how to make sabudana pakora for fasting or vrat moong dal dhokla recipe, how to make moong dal dhokla | dhokla recipes methi na gota recipe or methi pakora recipe | gujarati recipesFiled Under: Festival Recipes, Gujarati Recipes, Indian Breakfast Recipes, Kids Recipes, Konkani Recipes, Maharashtrian Recipes, No Onion No Garlic, Regional Indian Cuisine, Starters & Snacks, Vegan Recipes { 11 Responses } 1. Sarika says July 27, 2014 at 6:40 pm Very simple and tasty alu vadi Dassana dassana amit says July 27, 2014 at 7:49 pm thanks sarika2. Ad by Savings Champion | Close This AdAnita says March 3, 2014 at 1:03 pm Hi Dassana!I love your site! Good Job Keep pouring more recipes dassana amit says March 3, 2014 at 4:06 pm thanks anita for appreciating3. Suruchi says September 12, 2013 at 10:43 pm Hi Dassana!My favorite dish!! Your photos are looking so perfect and yummy, I am missing the aluvadis made by my Aai especially because I cannot make it here in Dubai (no leaves)These are staple in our household just like any from Konkan as it is grown in the backyards in nearly every home. Just like to suggest a small tip (if I may) when you remove the veins/ stalks that are on the leaves, instead of using knife (as it might tear the leaf if not used properly) we can use a belan ( i.e rolling pin) and gently roll it on the leaves. This will flatten the veins and leaf will not get cut. We can adjust the pressure as per the thickness of the vein. I hope I was able to put this action in words appropriately (easier to do than to describe ) I think cutting with knife requires some time and finesse. So one might find this tip useful.Thanks as always for the wonderful recipes!! Keep them coming dassana says September 14, 2013 at 6:44 pm welcome suruchi. in fact in konkan and goa i have seen the alu leaves growing anywhere. in fact most of the houses have fresh colocasia leaves growing in their gardens. i know about the rolling pin method. i did not do as i am pretty good in slicing the veins i shall add your tip in the post, so that it helps readers who are making the vadis for the first time. thanks suruchi. i had forgotten about the belan tip when writing the post. will update now. Suruchi says September 16, 2013 at 11:10 am Thanks Dassana! I was sure that you already knew this tip as well Anita says March 3, 2014 at 1:02 pm Hi Suruchi,We do get aloo wadi leaves in Dubai also, in lulu supermarket. Check it out! Enjoy making 4. nags says September 6, 2013 at 6:03 am i love how detailed this post is. great job dassana! dassana says September 6, 2013 at 7:18 pm thanks nags.5. Divya Jany says September 3, 2013 at 9:25 pm New recipe Interesting look appetisingQuick & Easy 15 Minute Recipes 30 Minutes Recipes Bachelor Recipes Recipes For Kids CategoriesRelated Recipes chivda recipe (chiwda), how to make poha chivda | namkeen chivda rava dhokla, how to make rava dhokla recipe | instant rava dhokla Kothimbir Vadi Recipe, How to make Kothimbir Vadi Recipe varan bhaat recipe for ganesh chaturthi, how to make varan bhaat murmura chaat how to make murmura chaat or puffed rice chaat sabudana pakora how to make sabudana pakora for fasting or vrat moong dal dhokla recipe, how to make moong dal dhokla | dhokla recipes methi na gota recipe or methi pakora recipe | gujarati recipesBaking Baked Snacks Bread Recipes Eggless CakesIndian Cuisine Andhra Awadh Bengali Goan Gujarat Hyderabad Indian Street Food Indo Chinese Kerala Konkan Maharashtra North Indian Punjabi South IndianThe Indian Platter Beverages Breakfast Dals Lentils Desserts Dry Vegetable Recipes Indian Breads & Parathas Pickles, Chutneys & Dips Rice Recipes Starters & Snacks Vegan Sweets & Desserts Vegetarian CurriesAll Content Copyrighted, 2009-2014