Alu vadi or patra or pathrode is one of my favourite snack. I often have this for breakfast too! Alu vadi or patra is made with colocasia or taro root or yam leaves. This dish is very popular in Maharashtra and Gujarat. The key ingredient used to bind the leaves is besan or gram flour. The correct proportion of tamarind and jaggery with a hint of chilli powder makes this snack quiet addictive! Traditionally this snack is fried but I prefer to steam and season.
7-8 colocasia leaves, cleaned and dried
200gms besan or gram flour
1 tbs tamarind paste
1 tbs powdered jaggery
1/2 tsp chilli powder
1/2 tsp turmeric powder
salt to taste
water as required
1 tsp groundnut oil
4-5 curry leaves
1/2 tsp mustard seeds
1 tsp roasted white or black sesame seeds (I used black)
chopped coriander leaves for garnish
grated coconut for garnish
- Place the back of the colocasia leaf and beat the center vein down with the help of a rolling pin or a pestle. Continue to do this for all the leaves to flatten the central vein. Be careful not to damage the leaves.
- Mix all the ingredients like besan, tamarind etc with water and bring the batter to a smooth and spreadable consistency.
- The size of each colocasia leaves differ and you need to place them in descending order, arranging from the largest to the smallest, layering each leaf with the besan batter.
- Roll the stacked leaves carefully by applying some besan and rolling into a nice tight big roll! Cover the roll with besan and place it in a steamer.
- Let the alu vadi steam for about 20-25 minutes or until done. You can check if its cooked by checking for firmness and the outer layer of besan cooked.
- Allow it to cool and then slice.
- Heat oil in a pan and add mustard seeds. Once the mustard pop add the curry leaves. Turn off the gas and add the cut alu vadi with the rest of the seasoning ingredients. Serve warm with some chutney and chai.