Alu Vadi Or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves

Name: Alu Vadi Or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Maharashtrian Recipes
Ingredients: 6 null 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; null Salt to taste; null Water as required to make a thick batter; 2 teaspoon Oil; 2 teaspoons Cumin seeds (Jeera); 2 teaspoons Fennel seeds (Saunf); 3 teaspoons Sesame seeds (Til seeds)

Madhuli Ajay

January 16, 2017

2961 Ratings

Alu Vadi Or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves

Time:Prep: 15 M|Cook: 25 M|Total: 40 M

Makes:4 Servings

Meal:Snack

Cuisine:Maharashtrian Recipes

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

Alu vadi or patrode makes for a tasty snack as well as a side dish.

Here are few more delicacies from Maharashtrian Cuisine

Ingredients

For the Tempering:

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

2 teaspoon Oil

2 teaspoons Cumin seeds (Jeera)

2 teaspoons Fennel seeds (Saunf)

3 teaspoons Sesame seeds (Til seeds)

Instructions for 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.