Alu Vadi | Pathrode Recipe

Alu vadi | Pathrode Recipe

 

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Due to the seasonal availability of fresh alu ( taro, arbi, colocasia) leaves during monsoons, the snack finds a prominent position in every Maharashtrian household.

Made on special occasion like Ganesh Festivals. It is rich source of dietary fiber, vitamin C, calcium and B- complex viatmins.

It is also a savoured dish in Gujrat. Alu vadi is alternatively known as vadi, pathrode, arbi vada, patraveliya etc. in different regions.

Amazing spicy-cum-tangy taste and tempting looks. Know how to make alu vadi, authentic recipe here!

If You are looking for more Snacks recipes then do check Maharashtrian snacks Recipes.




 

Preparation Time: 30 Minutes

Cook Time: 20 Minutes

Total Time: 50 Minutes

Serves for 3-4

 

Ingredients:

1) 10 colocasia leaves ( Aluchi pane)

2) 2 green chillies

3) Ginger paste

4) 1/2 tsp red chilli powder

5) 1/2 tsp turmeric powder

6) 1 tsp cumin seeds powder

7) 1/2 tsp Sesame Seeds

8) 1 tbsp Tamarind pulp

9) 2 cup Besan

10) 2 tbsp jaggery

11) 1 tsp rice flour (Optional)

12) Salt as per taste

13) Water as required

 

 

Ingredients For Tempering:

1) Oil

2) 2 tsp sesame seeds

3) 1 tsp Mustard seeds

4) Pinch of asafoetida

5) 4-5 curry leaves

6) Grated fresh coconut

7) Chopped coriander leaves

 

Method:

Wash colocasia leaves and wipe them dry. Wipe the leaves with the dry cloth.

In a mixing bowl take besan, cumin seeds, red chili powder, tamarind pulp, jaggery, rice flour, crushed green chilli, ginger paste, salt, sesame seeds and little water mix well to make thick batter.

The batter should be thick.

Spread the leaves on plain surface with the darker side down.

Now spread the batter on each leaf now place the next leaf on top of it and apply another layer of besan.

Continue this process with five leaves

Roll the edges vertically and spread little batter on them.

Now roll them tightly.

Keep on applying batter on each fold.

Place the rolls on a steamer and steam cook for 20 minutes.

Remove from steamer and let it cool.

Cut into thin slices.

You can deep fry and serve hot.

Or you can temper them.

For tempering heat oil add mustard seeds once it crackle add sesame seeds, curry leaves and asafoetida and finally the sliced alu vadi rolls.

Saute till they turn to browned.

Garnish with chopped coriander leaves and grated fresh coconut and serve.

 

Alu vadi recipe step by step:

 

1) Wash colocasia leaves and wipe them dry.  Wipe the leaves with the dry cloth.

 

patra recipe

patra recipe

 

 

2) Remove center vein and stalks.

 

alu vadi recipe in marathi

alu vadi recipe in marathi

 

3) In a mixing bowl take besan, cumin seeds powder, red chili powder, tamarind pulp, jaggery, rice flour, crushed green chili, ginger paste, salt and little water mix well to make thick batter.

 

alu vadi recipe

alu vadi recipe

 

 

alu wadi

alu wadi

 

pathrode recipe

pathrode recipe

 

4) The batter should be thick. Add Sesame seeds.

 

patra recipe in hindi

patra recipe in hindi

 

 

aloo wadi

aloo wadi

 

5) Spread the leaves on plain surface with the darker side down.

 

alu vadi in marathi

alu vadi in marathi

 

 

6) Now spread the batter on each leaf now place the next leaf on top of it and apply another layer of besan.

 

aloo vadi

aloo vadi

 

 

patra

patra

 

7) Continue this process with five leaves

 

colocasia recipe

colocasia recipe

 

 

8) Roll the edges vertically and spread little batter on them.  Now roll them tightly.   Keep on applying batter on each fold.

 

arbi leaves

arbi leaves

 

 

9)  Place the rolls on a steamer and steam cook for 20 minutes.

 

vadi recipe

vadi recipe

 

 

patra recipes

patra recipes

 

colocasia recipe

colocasia recipe

 

10) Remove from steamer and let it cool.

 

colocasia leaves recipe

colocasia leaves recipe

 

 

11) Cut into thin slices.

 

alu vadi

alu vadi

 

 

 

12) You can deep fry and serve hot,  Or you can temper them.  For tempering heat oil add mustard seeds once it crackle add sesame seeds, curry leaves and asafoetida and finally the sliced alu vadi rolls.

 

 

alu wadi

alu wadi

 

 

alu vadi recipe

alu vadi recipe

 

13) Saute till they turn to browned.

 

pathrode recipe

pathrode recipe

 

 

14) Garnish with chopped coriander leaves and grated fresh coconut and serve.

 

alu wadi

alu wadi

 

 

Tips:

1) While selecting colocasia leaves for alu vadi, choose the black stem ones.

2) Also keep a check that the leaves are non-itchy.

3) You may check with the vegetable vendor about it. You may also fry it instead of tempering.

4) The alu vadi made at home can also be frozen for 2-3 days and consumed later.

5) Preheat in microwave before serving or temper with hot oil.




  1. Jayashree Kanire May 2, 2016, 10:11 am

    Very good dishes

    Reply

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