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About Alu Vadi Recipe
Alu Vadi Recipe, also known as Patra in Gujarat and Pathrode in the southern region of India. It is a delicious snack that is perfect as an appetizer or as a tea-time snack.
Made with fresh colocasia leaves generously coated with a batter of gram flour (besan), tamarind, and spices. These leaves are then rolled into logs, steamed, and sliced into pieces.
It can either be shallow fried, deep fried, or tempered with some spices. The best thing about this beloved snack is that you can make it in advance for big batches and refrigerate it before frying. Also, you can freeze the steamed logs.
Why You Will Love This
- It is a vegan snack and gluten-free
- A great way to include green leafy vegetables
- It can be made for large groups
- Can be enjoyed as a fried snack as well as a steamed snack
- It is an innovative and interesting traditional Indian snack
Is Alu Wadi Healthy? Alu Vadi Leaf Benefits –
Colocasia leaves are also known as elephant ear leaves or taro leaves and are very commonly consumed around the world. Not only are they delicious but also have a lot of health benefits. Some of the potential health benefits of colocasia leaves are given below –
- Taro leaves contain antioxidants and nutrients such as Vitamin C, calcium, iron, etc.
- These are also high in dietary fiber. It aids in digestion.
- It promotes heart health.
- It is a low-calorie green vegetable.
- Low in saturated fat, sodium, and cholesterol.
It is important to understand that colocasia leaves need to be cooked thoroughly before consuming. It helps in eliminating oxalates, which can be harmful if consumed in large quantities. These calcium oxalate crystals present in leaves are responsible for causing itching in the throat and stinging sensation if not properly cooked.
Alu Vadi Ingredients
Colocasia Leaves – are the main ingredient of the recipe. So pick them carefully. Pick leaves that are young, fresh, and have black stalks. Leaves with black stalks tend to have less calcium oxalate in them.
Calcium oxalate in the colocasia leaves tends to cause itching in the mouth and throat if not cooked properly. So, it is important to choose and cook the leaves the right way. You can find colocasia leaves in any Indian or Asian grocery store.
Gram flour / Besan – makes up the base of the marinade that is applied to the leaves. This golden-hued flour will act as a binding agent in making the colocasia leaves in rolls. Also, it provides the alu vadi with the necessary crispness.
Tamarind paste – is a very important ingredient in this recipe. Adding something tangy while making alu vadi is a must. The addition of tamarind paste in the marinade helps to get rid of the itchiness caused by the Calcium
Oxalate that is present in the Colocasia leaves. As an alternative to tamarind paste, you can also use lemon juice, it also helps in reducing itchiness.
Jaggery – helps in balancing the taste of the marinade by adding the necessary sweetness. It adjusts the tanginess of the tamarind paste and creates a balanced filling for Alu Vadi.
You might also like – Palak Dal (Spinach Lentil Curry) CLICK HERE!
Recipe Tips
- You can buy taro leaves or Colocasia leaves from Indian or Asian grocery stores. If you cannot find taro leaves then you can also use large spinach leaves for this recipe.
- To store it for longer, freeze the steamed alu vadi rolls as it is or you can slice them and then freeze. Thaw the rolls before shallow or deep frying them.
FAQ’s
1. Is Alu Vadi gluten-free?
Yes, Alu Vadi Recipe is made of (besan) gram flour which is gluten-free. However, it is still important to check the ingredients used in the store-bought gram flour (besan) to ensure it is gluten-free.
2. Is Alu Vadi a healthy snack?
Yes, alu vadi can be considered a healthy snack as it is made of colocasia leaves which are rich in vitamins. However, if you are deep frying then this process adds calories to the dish.
3. What does Alu Vadi | Patra taste like?
Alu Vadi is a combination of spicy, tangy, and sweet. The colocasia leaves give this dish earthiness, tamarind contributes tanginess, and jaggery adds a hint of sweetness to this delicious snack. It is mildly spicy so it can be enjoyed by all.
More Snack Recipes!
- 10 Mins Lemon Cilantro Noodles
- Easy, Crispy Onion Pakoda!
- The Best Tomato Upma!
- Dal Vada | Vegan Lentil Fritters
- Vegan Chili Garlic Oil Ramen
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Alu Vadi | Patra
Ingredients
For the chickpea flour filling:
- 8-10 nos colocasia (taro) leaves medium-sized
- 1 cup chickpea flour (besan)
- 1 tablespoon ginger – green chili paste
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon white sesame seeds
- 2 tablespoon jaggery (or sugar) grated
- 2 tablespoon tamarind pulp
- Salt to taste
For the tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon white sesame seeds
- Few curry leaves
Instructions
- In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, grated jaggery, tamarind pulp, ginger-green chili paste, white sesame seeds, and salt. Mix well to form a thick and smooth paste.1 cup chickpea flour (besan), 1 tablespoon ginger – green chili paste, 1/2 teaspoon asafoetida (hing), 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon white sesame seeds, 2 tablespoon jaggery (or sugar), 2 tablespoon tamarind pulp, Salt
- Clean the colocasia leaves and remove the stems. Place the leaf with the veins facing up and slice the middle vein right through the center, also make sure not to break the leaf. Keep them aside.8-10 nos colocasia (taro) leaves
- Remove any other thick veins from the leaf. Gently roll the leaves with a rolling pin. Adjust the pressure as per the thickness of the vein. Keep all the colocasia leaves ready.
- Lay one colocasia leaf flat on a clean surface. Spread a thin layer of the chickpea flour filling evenly on the leaf, covering the entire surface.
- Place another leaf on top of the filling and repeat the process until all the leaves are used, creating a layered stack of colocasia leaves and filling.
- Place another leaf on top of the filling and repeat the process until all the leaves are used, creating a layered stack of colocasia leaves and filling. Roll the stack tightly from one end to the other, forming a log.
- Steam the log for 20 to 25 minutes in a steamer or pressure cooker without the vent weight or whistle.
- Remove the logs from the steamer and let it cool down. Then, cut the log into 1-inch thick slices.
- Heat oil in a pan for tempering. Add mustard seeds and let them splutter. Add white sesame seeds and curry leaves, and sauté for a few seconds.2 tablespoons oil, 1 teaspoon mustard seeds, 1 teaspoon white sesame seeds, Few curry leaves
- Carefully place the sliced Alu Vadi in the pan, arranging them in a single layer. Cook on medium heat for about 2-3 minutes on each side, or until they turn golden brown and crispy.
- Once the Alu Vadi slices are cooked, and crispy, remove them from the pan and drain the excess oil on a paper towel.
- Serve hot as a snack or appetizer. Alu Vadi pairs well with mint chutney or tamarind chutney.
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