Alu (spoken: a-du) is colocasia or taro in English and never aloo which is potato. So, this submit is devoted to one of many standard Maharashtrian dishes known as Alu Vadi which is stuffed and rolled colocasia leaves which can be tempered. This traditional snack can also be well-known because the Patra Recipe in Gujarati delicacies. The identical dish is known as Pathrode within the coastal areas of Udipi and Mangalore in Karnataka, South India. That is a type of dishes from Indian delicacies which is gluten free, low-fat and a wholesome selection in snacks.
What’s Alu Vadi
Alu Vadi has nothing to do with potatoes (aloo in Hindi), however every part to do with colocasia, which is called ‘alu’ in Marathi.
Because the title of the dish suggests, one of many foremost elements of this preparation is using colocasia leaves, which is often known as ‘arbi ke patte’ in Hindi language.
Frequent because the Patra Recipe in Gujarat and Pathrode in coastal Karnataka, this dish is sort of intricate in terms of its making process.
Thus, it’s time taking to prep your complete dish up. However, when you put together, it may be simply steamed after which tempered. Submit which, it is able to be consumed.
Principally, what occurs in a standard Alu Vadi is that recent, tender colocasia leaves are smeared with a candy, bitter and spiced gram flour (besan) paste or batter and stacked on prime of one another.
As soon as a set is prepared, it’s rolled rigorously and steamed until the leaves and the batter is cooked. That is adopted by slicing the steamed rolls into thick spirals or items, that are then tempered with some fundamental spices and curry leaves.
The spirals may also be deep-fried or pan fried. As soon as finished, the stuffed Pathrode spirals are completed with a beneficiant sprinkle of recent grated coconut and chopped coriander leaves.
Therefore, the Patra Recipe turns into an excellent tasty snack, stuffed with flavors and texture. Additionally it is actually nutritious, if not deep-fried.
Extra on Patra Recipe
As I mentioned earlier, the preparation of Alu Vadi does look a bit daunting, however it’s not tough. I’m sharing some factors right here that can enable you to make this Patra Recipe with ease.
You too can my step-by-step pictorial demonstration, which can clear all of your doubts on learn how to go about making this dish:
- You must first layer the taro or colocasia leaves with a tangy and spicy besan paste. Then, stack these up, one on prime of the opposite.
- Subsequent, you’ll be rolling these stacks and steaming them. As soon as steamed properly, these are thickly sliced and primarily tempered, and even fried.
- You can also make these rolls a day earlier than after which mood or fry them the subsequent day. I favor the tempered ones. Nonetheless, you may as well deep fry or shallow fry the rolls.
- When making this dish, all the time use recent leaves which aren’t itchy. The presence of calcium oxalate crystals is the rationale for this itchiness in your palms, typically even throat and tongue too. So earlier than continuing with the recipe, examine for this bit. You may ask your vegetable vendor additionally earlier than shopping for them.
- You can also make the identical recipe with massive spinach leaves. So, simply substitute the colocasia leaves with the palak ke patte and make a yummy variation.
Since monsoon is the season for recent arbi leaves in India, it’s best to positively give this dish a attempt through the pageant of Ganesh Chaturthi.
These stuffed vegetarian rolls or Pathrode are greatest loved plain or with a inexperienced chutney. Makes for an awesomely luxurious tea-time snack as properly.
Find out how to make Alu Vadi
1. Take all of the elements of the batter in a mixing bowl:
- 2.5 cups gram flour (besan)
- 1 inch ginger + 1 to 2 inexperienced chilies made right into a paste in a mortar-pestle
- 1 teaspoon coriander powder
- ½ teaspoon purple chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ to 1 teaspoon oil, non-obligatory
- salt as required
2. Add 3 to 4 tablespoons jaggery powder and tamarind pulp.
I soaked 1.5 tablespoon seedless tamarind in ¼ cup scorching water for 20 minutes after which squeezed the pulp within the soaked water. Added this tamarind pulp or tamarind water.
3. Stir and blend totally to make a thick batter or paste. Guarantee there aren’t any lumps. Put aside.
If wanted you possibly can add a little bit of water if the batter appears to be like very thick.
Put together Colocasia Leaves
4. Rinse a number of occasions in water and later pat dry 20 medium to massive sized colocasia leaves with a kitchen serviette.
5. Slice the stalk from the bottom of the leaf.
6. Place the leaf with the veins going through you and slice the center vein proper by the middle, taking care to not break the leaf.
Take away some other thick veins from the edges too. Hold all of the leaves prepared like this.
As a substitute of utilizing a knife (as it’d tear the leaf if not used correctly), you may as well use a belan (rolling pin) and gently roll it on the leaves.
This may flatten the veins and leaf is not going to get lower. You may regulate the strain as per the thickness of the vein.
Assemble and Make Pathrode Rolls
7. Place the leaf with the vein sides going through downwards and the tip going through you. Apply the ready gram flour batter.
Earlier than starting to roll, type the leaves and place the most important one on the backside and proceed to maintain the medium and smaller ones as you stack them up.
8. Now, place one other leaf with the tip in the other way. Putting the leaves in the other way helps them to roll simply.
9. Apply the batter on the second leaf.
10. Utterly cowl the leaf with the gram flour batter.
11. Now, place a 3rd leaf with the tip going through you.
12. Apply the batter on this leaf too.
13. End off all the ten leaves this fashion. Now fold the leaf from one facet as proven within the image beneath.
14. Apply the batter to the folded facet and fold from the other facet additionally. Apply batter to this second folded facet too.
15. Start to tightly roll the leaves and carry on apply the batter with every fold on the highest.
16. Nearly completed rolling the stack of leaves.
Steam Alu Vadi
17. I made 2 rolls from 2 batches of 20 leaves. Every roll had 10 leaves. Place these rolls in a greased steamer pan.
Steam for 20 to 25 minutes in a steamer or strain cooker with out the vent weight or whistle.
18. The leaves and the batter might be utterly cooked. The rolls can even maintain form and turn into agency after cooking.
19. When heat or cooled, lower the steamed pathrode rolls into ½ inch thick spirals.
20. Warmth 2 tablespoons oil in a pan or kadai (wok). Hold warmth to low or medium-low.
Add 1 teaspoon mustard seeds and allow them to crackle on low to medium-low warmth.
Then add 10 to 12 curry leaves, ¼ teaspoon asafoetida (hing), 2 to three teaspoons white sesame seeds. Fry for some seconds till the sesame seeds crackle and the curry leaves turn into crisp.
21. Add the sliced colocasia rolls and sauté on low warmth for jiffy turning as wanted. They may begin to look crisp and get golden.
22. Swap off the warmth. Lastly, add ¼ cup grated recent coconut and a couple of tablespoons chopped coriander leaves. Stir and blend gently.
23. Serve Alu Vadi or Patra scorching or heat. You too can garnish the Pathrode with coconut and coriander leaves as an alternative of blending them with the rolls.
There is no such thing as a main distinction between the three, other than they being completely different regional names for a similar recipe. So, in Maharashtra it’s Alu Vadi; in coastal Karnataka areas, it’s Pathrode and in Gujarat, it’s the Patra. Nonetheless, the recipes might have some alterations relying upon the world it belongs to.
To make it right into a gluten free model, simply use a gluten free/pure asafoetida and never a mix. For those who don’t have it, skip including all of it collectively.
Sure, you possibly can positively achieve this. If you’re making ready the rolls a day prior, simply be certain to mood or fry them, earlier than consuming the subsequent day.
You may put them in an air-tight field and refrigerate to retailer the leftovers. This fashion, it stays good for a few days.
Sure after all, it’s. You may even shallow fry it. However I’d recommend you to only mood them and have it. This fashion it actually turns into a healthful snack.
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Alu Vadi | Pathrode Recipe | Patra Recipe
Alu Vadi often known as Patra or Pathrode is a scrumptious dish of colocasia or taro root leaves smeared with a spiced, candy and tangy gram flour paste and steamed to be tempered later.
Prep Time 30 minutes
Prepare dinner Time 7 minutes
Whole Time 37 minutes
For gram flour batter
Preparation to make alu vadi
Soak the tamarind in ¼ cup scorching water for 20 to 30 minutes.
Rinse the taro leaves properly in water a number of occasions and wipe them dry with a clear kitchen towel.
Put together them as proven within the images above – like eradicating the central vein and stalks and many others.
Making gram flour batter
Now squeeze the tamarind straight into the water and extract the pulp.
Take all of the elements for the batter in a mixing bowl.
Add the tamarind pulp and blend properly to make a thick batter.
Add some water if wanted.
Verify the style and add extra salt or powdered jaggery if required.
The batter must be actually thick.
Making alu vadi
For the primary roll use 10 leaves and for the second roll use remaining 10 leaves.
Kind and organize the leaves in response to their dimension. So use the massive leaves first adopted by the medium-sized and small leaves.
Now unfold the batter on every leaf and organize them as proven within the above images.
Roll the sides vertically and unfold some batter on them.
Now roll horizontally and tightly.
Carry on making use of the batter on every fold as you roll.
Steaming alu vadi
Place the rolls on a greased steamer pan.
Steam the rolls for 20 to 25 minutes on medium to medium-high warmth.
When heat or cool, slice them and mood them. Or you possibly can decide to deep fry them and serve with inexperienced chutney or coconut chutney.
Making tempering for pathrode
For the tempering, warmth oil in a pan. Crackle the mustard seeds first on a low warmth.
Then add the sesame seeds, curry leaves and asafoetida. Sauté for a number of seconds till the sesame seeds crackle and the curry leaves look crisp.
Then add the sliced rolls and sauté until they get golden from each the edges. Flip them as wanted whereas sauteing.
You too can simply pour the tempering combination on the sliced rolls should you favor.
Flip off the warmth and sprinkle grated coconut and coriander leaves on the alu vadi or patra. Stir to mix and serve scorching or heat.
- Be certain to recent, tender and inexperienced taro root leaves.
- You may select to steam in a pan/pot on the stovetop, in an On the spot Pot or in a stovetop strain cooker.
- For a spicy alu vadi, add extra purple chilli powder.
- For a extra sweeter style, add extra jaggery.
- Scale the recipe to make for much less or extra servings.
Alu Vadi | Pathrode Recipe | Patra Recipe
Quantity Per Serving
Energy 403 Energy from Fats 81
% Day by day Worth*
Saturated Fats 2g13%
Polyunsaturated Fats 3g
Monounsaturated Fats 2g
Vitamin A 2635IU53%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 0.3mg18%
Vitamin B3 (Niacin) 31mg155%
Vitamin B6 0.5mg25%
Vitamin C 77mg93%
Vitamin E 2mg13%
Vitamin Okay 63µg60%
Vitamin B9 (Folate) 689µg172%
* % Day by day Values are based mostly on a 2000 calorie food plan.
This Alu Vadi recipe from the archives first revealed in September 2013 has been republished and up to date on December 2022.Source