Alu Vadi (also known as Patra or Pathrode) is an Indian savoury snack prepared using colocasia leaves. Colocasia leaves are known by different names, such as alu che pan (in Maharashtra), arbi ke patte, elephant ears, and taro leaves. This recipe is extremely popular as Alu vadi in the Maharashtrian cuisine and as Patra in the Gujarati cuisine. Alu vadi is prepared by smearing a chickpea paste (besan) flavoured with spices, jaggery, and tamarind on the colocasia leaves. These leaves are then rolled, steamed, and shallow or deep fried in oil. While serving, the fried alu vadi is garnished with white sesame seeds.
Colocasia leaves have various health benefits. They are good for the digestive health because of their high fibre content. These leaves also contain high levels of vitamins and minerals that boost our immune system. However, these leaves should be consumed only in cooked form. While preparing aloo vadi, always use fresh colocasia leaves that are not itchy. These leaves contain calcium oxalate crystals, which cause itchiness to the throat and tongue. Ensure to ask about this to the vegetable vendor before buying the leaves.
This is my mom’s alu vadi recipe, which she has been making since years. This recipe yields crispy alu vadi that tastes a bit sweet, sour, and spicy. Alu vadi pairs well with green chutney and tomato ketchup. This alu vadi recipe can also be made as a tea-time snack. Colocasia leaves are easily available in the monsoon season. So, make this recipe for the upcoming Ganeshotsav festival.
The detailed and step by step recipe with photos is given below.
Make this crispy, tangy, and flavourful Alu vadi this monsoon season. Alu vadi goes very well with green chutney or tomato ketchup.
- 10 colocasia leaves (alu che pan or arbi ke patte)
- 250 gram chickpea flour (besan)
- 2 spoons ginger garlic paste
- 2 tablespoon seedless tamarind (imli)
- 1 tablespoon jaggery (gur)
- 2 tablespoon chilli powder (laal mirch powder)
- 1 tablespoon coriander powder (dhania powder)
- ½ teaspoon turmeric powder (haldi powder)
- ½ teaspoon cumin seed powder (jeera powder)
- ½ teaspoon garam masala powder
- 2 teaspoon white sesame seeds (safed til for garnishing)
- Salt (as required)
Soak the tamarind in ½ cup water for approximately 30 minutes.
In a kadhai or pan, roast the sesame seeds till they turn very mild brown in colour to give them a crispy texture. Remove from the pan and keep them aside.
Rinse the colocasia leaves in water and wipe them with a dry cloth.
Cut the stalk and scrape the central vein of the leaves such that the leaf is smooth.
After 30 minutes, extract the pulp of the soaked tamarind by tightly squeezing it directly into the water.
In a bowl, take the chickpea flour, ginger–garlic paste, the extracted tamarind pulp, jaggery, red chilli powder, coriander powder, turmeric powder, cumin seed powder, garam masala powder, and salt. Add some water and mix it really well.
The batter should be very thick and not liquid-like. Taste the batter after mixing. Add water, salt, or jaggery (if you prefer a sweeter version) as required.
Now, take one leaf on a big plate or the kitchen counter. Place the leaf in such a way that the base of the leaf should be near you. On the light green side of the leaf (opposite side), apply the prepared chickpea batter and spread it evenly throughout the leaf (I am naming this as first leaf for better understanding).
Now, place another leaf on the first leaf. The leaf should be placed in the opposite direction of the first leaf (as shown in the photos below), such that the pointed portion of the second leaf should be near you.
Similarly, evenly apply the chickpea batter on the second leaf.
Now, place the third leaf on the second leaf. This leaf should be placed in a direction opposite to that of the second leaf, such that the base of the third leaf should be near you. Apply the batter on the third leaf.
Similarly place the fourth and fifth leaf such that their directions are opposite to that of the previous leaf. Apply the chickpea flour to these leaves as well.
One leaf roll should contain 5 leaves. The 10 leaves will yield two rolls.
Now fold the leaf on one side (as shown in photos), then on the other side, and then from the bottom side. If the folded side comes out, apply some chickpea batter on the fold so that it sticks together.
From the bottom side, go on rolling the stack of leaves together.
Steam these rolls in a steamer for 20 to 25 minutes. Alternatively, you can heat water in a vessel and place a dish with perforations (or holes) on this vessel. Place the rolls on this perforated dish and cover the dish. The steam coming from the holes will cook the rolls.
After the rolls and are cooked, let them cool for some time. Then, cut the rolls into slices. For crispy alu vadi, cut into thin slices (around ½ inch thickness).
Heat oil in a kadhai. Deep fry these slices till they turn golden brown on both sides.
Remove them on a tissue paper to absorb oil.
Garnish them with the roasted white sesame seeds. Alu vadi can be served with green chutney or tomato ketchup.
1) Although I used 5 colocasia leaves in 1 roll, you can use upto 10 leaves in 1 roll. 2) Ensure to keep the chickpea batter thick. It should not be liquid-like or the colocasia leaves won't stick together.
Step by step recipe with photos
1) For pre-preparation, soak the tamarind in ½ cup water for approximately 30 minutes. In a kadhai or pan, roast the sesame seeds till they turn very mild brown in colour. Rinse the colocasia leaves in water and wipe them with a dry cloth. Cut the stalk and scrape the central vein of the leaves.
2) In a bowl, take the chickpea flour, ginger–garlic paste, jaggery, red chilli powder, coriander powder, turmeric powder, cumin seed powder, garam masala powder, and salt.
3) Extract the pulp of the soaked tamarind by squeezing it in water and add the pulp in this mixture. Add some water and prepare a very thick batter. As required, add salt, jaggery, or water (for consistency).
4) Now, place one leaf on a kitchen counter as shown and evenly spread chickpea paste on the light green side of the leaf.
5) On this leaf, place a second leaf (in the opposite direction as shown) and then similarly apply the prepared batter on this leaf. Place a third leaf on the second leaf in a direction opposite to that of the second leaf. Apply the chickpea batter. Similarly place the fourth and fifth leaf in directions opposite to that of each other.
6) Now, fold the stack of leaves on one side (as shown). Then, fold the other side and the bottom side. Apply some chickpea batter in case the fold does not stick.
7) From the bottom side, start rolling the stack of leaves and make a roll of the leaves (as shown).
8) Steam these rolls in a steamer for 20–25 minutes. Alternatively, you can heat water in a vessel and place a dish with perforations (or holes) on this vessel. Place the rolls on this perforated dish and cover the dish. The steam coming from the holes will cook the rolls.
9) After the rolls are cooked, let them cool for some time. Then, cut the rolls into slices. For crispy alu vadi, cut into thin slices (around ½ inch thickness).
10) Heat oil in a kadhai. Deep fry these slices till they turn golden brown on both sides. Remove them on a tissue paper to absorb excess oil.
11) Garnish the fried alu vadi with roasted sesame seeds. Serve this crispy alu vadi with green chutney or tomato ketchup.
Surely try this alu vadi or patra recipe this monsoon season. Prepare this snack at your home for the Ganeshotsav festival.
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