Alu Vadi Recipe with step by step pictures and short video(coming up soon) . Colocasia Leaves / Arbi ke Patte / Taro leaves are used to make this delectable snack recipe . Cleaned Arbi leaves are generously coated with a mixture of gram flour masala paste , rolled and then steamed. Later steamed leaves are cut and then either temper or shallow / deep fry before serving. Alu vadi is also referred as patra and is one of the most popular snack recipe Maharashtra and Gujarat . In Karnataka, it is popularly known as pathrode and instead of gram flour masala batter , rice batter is used to make this snack.
To make Alu Vadi Recipe , use tender , fresh and medium size colocasia leaves . Taro leaves / colocasia leaves are itchy in nature because of presence of calcium oxalate crystals . Choose tender and farm fresh Arbi leaves to minimize the effect of tingle in throat . I was lucky enough to get these tender Colocasia leaves from my help's farm . It was so fresh and tender that there were no traces of itching . Also steaming arbi leaves will remove the itchiness from the leaves . Hence a mixture of spice , sweet and tang is added into gram flour batter to make this delicious snack .
Colocasia Leaves/ Arbi ke Patte / Taro Leaves are easily available during monsoon season. Its rich in nutrients also iron and Vitamin A. Never miss to make alu vadi during monsoon with a cup of masala chai , it tastes delicious .
Also I would like to highlight these evening snack recipes , do check , it may interest you.
RECIPE CARD FOR ALU VADI
Recipe
Alu Vadi
Ingredients
- 15 No's Colocasia Leaves / Arbi ke patte - Small size leaves
- 1 cup Gram Flour / besan
- ½ teaspoon Turmeric powder
- 1 /2 teaspoon Asafoetida / Hing
- ½ teaspoon Jaggery powder
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder
- 1 Tbsp Tamarind seedless , soaked in ¼ cup water water - , refer notes
- ¾ - 1 teaspoon Salt or as required
- ⅛-1/4 cup Water , as required to adjust the consistency
For Masala
- 2 tablespoon Fresh Coconut
- ½ teaspoon Cumin / Jeera seeds
- 4-5 no's Garlic cloves
- ½" inch Ginger
- 4-5 no Green Chilli
- ½ inch Cinnamon Stick , optional
- 1 no Clove , small, optional
Other Ingredients
- 3 tablespoon Cooking Oil , for shallow fry
- Water for steaming
Instructions
- In a blender or a mixer chutney jar , add coconut , garlic , ginger , green chillies , cumin seeds, cinnamon , cloves and blend to a coarse paste .
- Take mixing bowl , add gram flour , masala paste , red chilli powder , coriander powder , turmeric powder , jaggery , salt and hing.
- Mix all spices with gram flour and add tamarind juice .
- Whisk and add water part by part to make a thick batter .
- Wash , clean and wipe dry colocasia leaves . Reverse the leaf , cut steam and remove veins gently with knife , if any.
- Now take a leaf , reverse it , drop spoonful of gram flour batter on leaf and spread evenly.
- Take one more leaf and place it on the batter spread leaf in opposite direction and apply besan mix on it evenly.
- Now take one more leaf , place in opposite direction , apply gram flour batter and repeat the process for another 2-3 leaves .
- Fold the leaves on both sides , vertically and start rolling the stacked taro leaves tightly from down moving upwards, horizontally .
- Secure the rolled leaves by tieing with a thread . This step is optional.
- In a similar way , take 5 to 6 leaves , apply batter , stack one above the other , and roll . Repeat for all leaves . You can even spread extra batter on rolled leaves too .
- Whilst , boil water in a steamer .
- Place rolled leaves on a greased steamer pan and steam for 18-20 minutes.
- Once steamed , remove the secured thread and slice the steamed rolls.
- Heat 3 tablespoon of oil in a pan and shallow fry these steamed rolls on both sides. Alternatively you can even deep fry it instead of shallow fry or just temper sliced alu vadi with mustard , sesame seeds and garnish with fresh coconut .
- Serve hot with a cup a masala chai /tea.
Video
Notes
- Soak seedless tamarind in warm water for about 30 minutes . Squeeze the tamarind pulp and extract juice .
- If there are thick veins in leaves , remove it with knife gently and roll the leaf using rolling pin .
- If you temper and serve Alu vadi garnished with fresh coconut then adding coconut in masala is optional.
Step By Step Directions to make Alu vadi
In a blender or a mixer chutney jar , add coconut , garlic , ginger , green chillies , cumin seeds, cinnamon and cloves
Blend to a coarse paste .
Take mixing bowl , add gram flour , masala paste , red chilli powder , coriander powder , turmeric powder , jaggery , salt and hing.
Mix all spices with gram flour and add tamarind juice .
Whisk and add water part by part to make a thick batter .
Wash , clean and wipe dry colocasia leaves . Reverse the leaf , cut steam and remove veins gently with knife , if any.
Now take a leaf , reverse it , drop 1-2 spoonful of gram flour batter on leaf and spread evenly.
Take one more leaf and place it on the batter spread leaf in opposite direction and apply besan mix on it evenly.
Now take one more leaf , place in opposite direction , apply gram flour batter and repeat the process for another 2-3 leaves .
Fold the leaves on both sides , vertically and start rolling the stacked taro leaves tightly from down moving upwards, horizontally .
Secure the rolled leaves by tieing with a thread . This step is optional.
In a similar way , take 5 to 6 leaves , apply batter , stack one above the other , and roll . Repeat for all leaves . You can even spread extra batter on rolled leaves too .
Whilst , boil water in a steamer .
Place rolled leaves on a greased steamer pan.
Place rolled leaves on a greased steamer pan .
Steam for 18-20 minutes.
After steam.
When it is warm , remove it from pan . Cut open and remove the thread. Slice the steamed rolls
Sliced alu vadi . (If you wish you can temper with mustard seeds , sesame seeds and garnish with fresh grated coconut and serve , or proceed to next step)
Heat 3 tablespoon of oil in a pan .
Add sliced alu vadi and shallow fry .
Flip and fry on other sides.
Shallow fry till it looks crisp and turns golden brown from outside.
Alternatively you can even deep fry it instead of shallow fry or just temper with mustard , sesame seeds and garnish with fresh coconut .
Serve hot with a cup a masala chai /tea.
pranita says
Too much efforts you have taken .
Muktha says
Thanks Pranita , efforts are worth for this delicious snack 🙂
surabhi says
i forgot to add jaggery what should i do
Muktha says
No issues , It tastes good may be little spicy you may feel. Alternatively , you can temper it as we do for dhokla. Temper with jeera seeds, sesame seeds, add little sugar water to tempering carefully and pour over prepared alu vadi , garnished with fresh coconut and coriander leaves. Tastes equally good . Thank you