Alu Vadi Or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves
Alu vadi or Patrode is a typical Maharashtrian snack/side dish made by stuffing colocasia (Alu/Arbi) leaves with a spiced multigrain batter and then steaming them. This is a quick and healthy recipe where the steamed vadis are shallow fried instead of deep frying them. Traditionally the leaves are stuffed with chickpea batter but this recipe uses multigrain flour to make the batter. You can use only chickpea flour (besan) too. Colocasia leaves can sometimes cause itching to the hands and throat. Ensure that you buy them from a reliable source and cook them thoroughly to avoid its side effects.
Alu vadi or patrode makes for a tasty snack as well as a side dish.
Here are few more delicacies from Maharashtrian Cuisine
- 6 Colocasia Leaves (Arbi) , de-stemmed
- 1-1/2 cups Multigrain flour , or chickpea flour (adjust)
- 2 tablespoon Tamarind Water
- 2 teaspoons Garlic , grated
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 2-3 teaspoons Jaggery , grated
- Salt , to taste
- Water , as required to make a thick batter For the Tempering:
- 2 teaspoon Cooking oil
- 2 teaspoons Cumin seeds (Jeera)
- 2 teaspoons Fennel seeds (Saunf)
- 3 teaspoons Sesame seeds (Til seeds)
How to make Alu Vadi Or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves
To begin making Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves, first wipe the colocasia leaves with a kitchen towel to remove excess moisture.
Use a rolling pin to flatten the thick part of the vein so that it becomes easy to roll the leaves.
In a mixing bowl add the flour, tamarind, spices, jaggery, salt, and garlic.
Add enough water to make a thick paste/batter.
Place one leaf on a flat working surface.
Spread some paste all over the leaf, leaving some space around the edge.
Place another leaf over the batter. Spread some more batter over this leaf.
Place another leaf over it and spread more paste.
Starting from the stem side tightly roll the stacked leaves.
Repeat this with the remaining set of leaves and batter.
Prepare a steamer and place both the rolls in it.
Steam for about 12-15 minutes or till the rolls are cooked through. You can insert a knife and check if it comes out clean.
Cool the rolls on a plate .
With a sharp knife slice the rolls.
Heat oil in a pan. Add the cumin seeds and once they sizzle add the fennel seeds nd sesame seeds if using. Add the sliced vadi and gently stir to coat them with the seeds and tempering.
Serve Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves as required, as a side dish or snack. Refrigerate if you need to store them for more than a day.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.