Alu Vadi | Patra
Alu Vadi, also known as Patra and Pathrode, is a culinary gem with each bite bursting with flavors. Unfold the magic of Alu Vadi in your kitchen with our easy-to-follow recipe!
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.