Alu Vadi or Patrode

Have you guys heard of colacasia leaves ? To all those who are not much familiar with it let me give you quick description of the dish.

Alu Vadi or Patrode is a vegetarian dish in Malvani cuisine, Maharashtrian cuisine and Gujarati cuisine. It is made from colocasia leaves (taro, kesuve or arbi) stuffed with rice /gram flour and flavorings such as spices, tamarind, and jaggery (raw sugar).You can have it during chai time or with rice kadhi. Its lovely snack with tangy flavor.I remember how my mother would keep screaming while she fried the rolls, as I ate them right out of the oil before she could add them to the stew.

Check out my other recipes on foodchannelindia


Patrode / colocasia leaves can be itchy at times while eating or preparing, so ask your vegetable vendor before buying it.I dint take pic of the entire process so here i will be showing how colocasia / alu wadi leaves look like



For the besan paste
1 cup besan ( gram flour)
1 tbsp. rice flour
2 tbsp. tamarind extract
2 tbsp. brown sugar(JAGGERY)
1 tsp. turmeric powder

Garlic paste
1/2 tsp. red chili powder
1 tsp. powdered roasted coriander and cumin seeds
salt to taste
For the For the final step
1 tsp. turmeric powder
1/4 tsp. asafoetida
1/2 tsp oil
Few sesame seeds

Steps to make alu wadi :

1) Make the besan paste first.Mix all the ingredients together. Add a little water and whisk together. Add more water if needed.

2) Continue adding water and whisking until you have a thick paste. Keep aside.
3) Now prepare the leaves. Wash them clean and dry them using a cloth. Be careful not to tear them.
4) Spread one leaf on a flat surface with stalk side up. Trim the stalk. Coat completely with the prepared besan paste. This can get messy.
5) Now place a second leaf stalk side down over the first. Coat it with the paste. Have fun getting your fingers dirty.
6) Starting from the side of the stalk roll the leaves into a tight roll. When you get to the stalk you may have to snap it for the first couple of rolls.
7) Apply paste as you roll. Continue rolling till the end. I cut the rolls in half to fit into my steamer. I have used can use pressure cooker s well.Grease the bottom to prevent sticking.
8) Transfer the rolls to a cutting board. They should be quite firm now. Cut them to the desired size.
9) Heat oil in a pan and add mustard seeds and sesame seeds. When they crackle add turmeric powder and asafoetida. Put all the cooked and cut alu wadis into the pan.
10 Saute until they turn brownish in color and the tops are crisp. Serve hot.




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