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alu vadi or patra or pathrode recipe, how to
make alu vadi recipe
By 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 tip in 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 for Maharashtrian Recipes then do check hurda bhajji, kanda batata
poha, poha chivda, sweet shankarpali, poori bhaji and sabudana thalipeeth.
alu vadi or patra recipe details below.
4.0 from 1 reviews
alu vadi or patra recipe


Save Print
Prep time
30 mins
Cook time
7 mins
Total time
37 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: dassana
Recipe type: snacks
Cuisine: maharashtrian, gujarati
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
main ingredients:
20 medium sized colocasia leaves
for 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 required
for 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 leaves
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Instructions
1. 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


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Filed 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
o dassana amit says
July 27, 2014 at 7:49 pm
thanks sarika
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Anita says
March 3, 2014 at 1:03 pm
Hi Dassana!
I love your site! Good Job Keep pouring more recipes
o dassana amit says
March 3, 2014 at 4:06 pm
thanks anita for appreciating
3. 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
o 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
o 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!
o 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 appetising
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