Alu Vadi Recipe / Patra / Arbi ke Pathrode

Alu Vadi is a traditional Maharashtrian Snack Recipe made with Arbi Leaves or Colocasia Leaves, chickpea flour or besan and basic Indian Spices

Alu Vadi Recipe / Patra / Arbi ke Pathrode

Today’s recipe, Alu Vadi, is one of the most loved traditional Maharashtrian Snack recipe made with Alu Chi pan or colocasia leaves. A steamed and pan fried snack made with chickpea flour or besan, this is a must try snack recipe when fresh alu leaves are in season.

When it comes to Maharashtrian Snacks, two of my favourites are Kothimbir Vadi and Alu Vadi.

Mumbai monsoons mean availability of fresh alu leaves in the market. Though it is available through out the year, the monsoon produce is tender and fresh, making it an ideal choice for vadi’s.

By the way, Alu might sound like “potatoes” in Hindi but it is nowhere related.

Alu leaf is called colocasia in English. It is also known as Arbi ke Patte (Patte means leaf) or taro leaf rolls.

Vadi’s are steamed dumplings. They are mostly made with Chickpea flour or besan (gluten free ingredient).

Alu Vadi is also known as “Patra” in Gujarat. It is slightly sweeter in taste but the process is more or less same. In Northern India, it is known as Pathrode. This snack is quite popular across regions. The process is similar but few ingredients might vary.

In Monsoons, leafy vegetables are avoided. Arbi leaves are perhaps the only exception other than Gongura leaves that can be consumed during monsoons.

During Ganesh Chaturthi Festival which is celebrated during monsoons, Alu Vadi is one of the key components as part of the traditional Maharashtrian Thali.

This is a No Onion, No Garlic, Satvik Snack recipe that can be easily modified according to your taste buds. The ingredients are all pantry staples and once you have the leaves ready, it is a matter of minutes before this snack is ready to eat.

Alu Vadi in made in two ways. Once the leaves are steamed and the logs are sliced, they are either pan fried or tossed and / or deep fried. Honestly, we don’t prefer the latter i.e. Deep frying! It kills the taste of the tender leaves (completely my opinion).

Note – Once you buy the leaves from the market, ensure you make them within 24 hours else the leaves start wilting or drying up from the corners. Spray some water and keep it in the refrigerator for best results.

How to Buy Alu Leaves from Market?

Alu Leaves or Colocasia Leaves

There are two types of leaves that are sold in markets

  • One that is used to make Patal bhaji or gravy sabzi which is made with very tender arbi leaves.
  • The other i.e. Mature leaves, that are used to make Alu Vadi. This is what is required for today’s recipe.

The leaves should be green, without any spots or bugs (turn back to check any pest infestation, while buying).

Do not buy torn leaves.

The most common problem with Alu Leaves, especially if they are not tender or fresh is that it causes itching in throat. Hence, a souring agent is added to the thick batter that is used for coating. Here, tamarind pulp is added to the recipe. Do not skip this.

If your leaves are quite mature, I would additionally advise soaking the leaves in some water mixed with lemon juice before using for the recipe. In either cases, tamarind pulp should be added and cannot be skipped.

How to clean and cut Alu chi Pan or Colocasia leaves?

  • Once you bring the alu leaves home, give it a good wash and gently remove all the mud particles.
  • Pat dry each leaf with a dry kitchen towel.
  • First cut the long stem, turn the leaf and remove the thick veins (purple in colour) with a sharp knife. This skill needs some practice. Be gentle not to tear the leaves during the process.
  • This is done to flatten the leaf so that it can be placed one above the other, rolled easily and steamed.
  • Now follow this method for each leaf and keep them aside until you make the batter for coating the leaf.
How to cut and clean alu leaves
How to cut and clean alu leaves
How to cut and clean alu leaves

Alu Leaf is sold in bunches. I have used 3 bunches for this recipe – Each bunch has 6 leaves. Total 18 leaves. The ingredients used are according to the number of leaves. If you have more leaves, double the ingredients for the batter and use accordingly.

The best part about this recipe even though it is time consuming is that you can make-ahead and store in the refrigerator. After steaming, you can refrigerate the logs for a couple of days and slice, pan fry or toss them as required.

This is especially time-saving during festival or guests visiting home and /or you are planning to serve a traditional Maharashtrian thali.

Beginner’s might find this recipe a tad difficult especially the part where the batter has to be applied and the leaves folded to make a log. Hence I have added a lot of pictorial steps to make it easy for anyone to attempt this at home easily.

Alu Vadi Step by Step Recipe

Follow the steps of cutting and cleaning the leaves (as shown above)

Prepare the steamer by boiling some water and greasing the steamer plate with few drops of oil. It will prevent the leaves from sticking to the plate after steaming.

Preparing the steamer by greasing the steamer plate

Now take a clean dry glass bowl and sift the besan or chickpea flour.

Sift the chickpea flour or besan for a lump free batter

Add all the ingredients (spices) – turmeric powder, Kashmiri red chilli powder, ginger and green chilli paste, tamarind paste, jaggery, hing and salt to taste.

Adding spices and salt to the chickpea flour

Mix this well using a whisk and add water slowly to make a thick batter.

adding water for a thick consistency besan batter for alu vadi recipe
Thick paste is ready to be applied on the alu leaves

Place the leaf on the kitchen counter or a wooden board and apply the batter using your hands.

applying the thick paste on to each alu leaf
Spread the batter evenly on the leaf

Then place another leaf on top (upside down) and repeat the process of applying the batter.

Repeat the process for all the 6 pieces.

place one leaf above the other (upside down) and keep applying the besan batter on each alu leaf

Now fold the edges (it will stick due to the batter) and then slowly roll them into a tight log.

fold all the corners of the leaves. It will stick due to the besan batter
fold the leaves gently into a log
Roll is ready to be steamed
The roll should be tightly packed so that the besan filling should remain inside and not ooze out

Follow this method for the remaining set of alu leaves and place all the 3 logs for steaming on to the greased plate.

Alu Vadi steaming for atleast 15 to 20 minutes.

Steam the leaves for atleast 15 to 20 minutes on medium heat. Once they have steamed, you will notice the chickpea batter has thickened and sort of stuck to the leaves. The leaf will also be dark in colour.

Steamed Alu Vadi is ready for cooling and slicing

Allow the logs to cool completely before slicing.

Once the vadis are cooled, cut them into equal slices.

Cooled and sliced alu vadi

Now heat a pan, add oil, sesame seeds, mustard seeds and hing (asafoetida).

Pan with oil, mustard seeds, sesame seeds and hing as tempering for the alu vadi recipe

Add the cooked and sliced pieces of alu vadi and toss them gently. Allow them to cook for a couple of minutes on the pan before serving them immediately. Sprinkle some grated coconut.

Alu vadi is ready to eat - traditional maharashtrian snack recipe with colocasia leaves

Recipe Notes –

  • Allow the steamed vadi’s to cool completely before slicing them else they will break and not hold shape.
  • These vadi’s can be pan fried and a tempering of mustard and sesame seeds can be added on top. For pan frying or shallow frying – heat oil in a pan and pan fry these until the crisp up on both sides.
  • For deep frying the vadis – heat some oil and dip the vadi’s in hot oil. Fry until they are golden brown in colour. You can add a tempering of sesame and mustard seeds after they are fried too.
  • You can add finely chopped coriander leaves as garnish. I have avoided since I served them with a coriander chutney.

Some Snack Recipes on the blog –

Alu Vadi served with green coriander chutney
Alu Vadi Recipe - Traditional Maharashtrian Snack

Alu Vadi Recipe / Patra / Arbi ke Pathrode

Vidya Narayan
Alu Vadi Recipe is a traditional Maharashtrian Snack Recipe made with Arbi Leaves or Colocasia Leaves, chickpea flour or besan and basic Indian Spices.
0 from 0 votes
Prep Time 30 mins
Cook Time 15 mins
Cooling Time 10 mins
Total Time 55 mins
Course Appetizer, Snack
Cuisine Indian, Maharashtrian
Servings 4 people

Equipment

  • Steamer

Ingredients
  

INGREDIENTS FOR THE VADI OR ROLLS

  • 18 nos. Alu Leaves or Colocasia Leaves Refer Notes below on how to clean and prep the leaves
  • 2 cups Besan or Chickpea Flour 1 cup is 250 ml measurement
  • 1 tsp Turmeric Powder or Haldi Powder 1 tsp is 5 ml measurement
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tbsp Ginger and Green Chilli Paste 1 tbsp is 15 ml measurement
  • 2 tbsp Tamarind Paste
  • 1 tbsp Powdered Jaggery
  • 1/4 tsp Hing or Asafoetida
  • 1 tsp Salt to taste
  • 3/4 cup Water + Extra 6 to 8 cups for steaming the vadi's Approx quantity suggested

FOR TEMPERING

  • 2 tbsp Oil
  • 3 tsp Sesame Seeds
  • 1 & 1/2 tsp Mustard Seeds
  • A pinch of hing or asafoetida
  • 1 & 1/2 tbsp Freshly Grated Coconut

Instructions
 

  • Follow the steps of cutting and cleaning the leaves (Refer Notes Below and the main blog post for pictorial steps)
  • Prepare the steamer by boiling some water and greasing the steamer plate with few drops of oil. It will prevent the leaves from sticking to the plate after steaming.
  • Now take a clean dry glass bowl and sift the besan or chickpea flour.
  • Add all the ingredients – turmeric powder, Kashmiri red chilli powder, ginger and green chilli paste, tamarind paste, jaggery, hing and salt to taste.
  • Mix this well using a whisk. Now add water slowly to make a thick batter.
  • Now place a leaf on the kitchen counter or a wooden board and apply the batter using your hands.
  • Now place another leaf on top (upside down) and repeat the process of applying the batter.
  • Repeat the process for all the 6 pieces. Now fold the edges (it will stick due to the batter) and then slowly roll them into a tight log.
  • Follow this method for the remaining set of alu leaves and place all the 3 logs for steaming on to the greased plate.
  • Steam the leaves for atleast 15 to 20 minutes on medium heat. Once they have steamed, you will notice the chickpea batter has thickened and sort of stuck to the leaves. The leaf will also be dark in colour.
  • Allow the logs to cool completely before slicing.
  • Once the vadis are cooled, cut them into equal slices.
  • Now heat a pan, add oil, sesame seeds, mustard seeds and hing (asafoetida).
  • Add the cooked and sliced pieces of alu vadi and toss them gently. Allow them to cook for a couple of minutes on the pan before serving them immediately. Sprinkle some grated coconut.

Notes

How to clean and cut Alu chi Pan or Colocasia leaves?
  • Once you bring the alu leaves home, give it a good wash and gently remove all the mud particles.
  • Pat dry each leaf with a kitchen towel.
  • First cut the long stem, turn the leaf and remove the thick veins (purple in colour) with a sharp knife. This skill needs some practice. Be gentle not to tear the leaves during the process.
  • This is done to flatten the leaf so that it can be placed one above the other, rolled easily and steamed.
  • Now follow this method for each leaf and keep them aside until you make the batter for coating the leaf.
Recipe Notes –
  1. Allow the steamed vadi’s to cool completely before slicing them else they will break and not hold shape.
  2. These vadi’s can be pan fried and a tempering of mustard and sesame seeds can be added on top. For pan frying – heat oil in a pan and pan fry these until the crisp up on both sides.
  3. For deep frying the vadis – heat some oil and dip the vadi’s in hot oil. Fry until they are golden brown in colour. You can add a tempering of sesame and mustard seeds after they are fried too.
  4. You can add finely chopped coriander leaves as garnish.
Keyword Alu Vadi Recipe, Maharashtrian Recipes, patra
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

This Recipe first appeared on Masalachilli on 29th May 2017. I have added fresh content, images and republished the recipe.

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Vidya Narayan

Views: 2468

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 3 Comments

  1. Anjali Sheth Rao

    This is one of my favourite snack item. I love the way you make it look so easy to cook that I want to try making each of your recipes. The options and tips suggested in the notes section are also useful.

    Love you for this Vidya

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