Alu vadi/Patra is a popular snack prepared during traditional functions. It also make for a good evening snack. Alu vadi/patra is made from special colocasia leaves that are mostly available during monsoons in India. I have using Gujarati and Maharashtrian method, the vadis /patras are deep fried and tempered too. Last Before we start our recipe Specially thanks to my mom for teaching me this recipe…with love 🙂
PREPARATION TIME: 10-15 MIN COOK TIME : 20 MIN SERVERS : 3-4
- Colocasia Leaves/patra – 10/15 Min size
- Chickpea flour(Besan) – 4-5 tsp
- Ginger garlic paste – 1 1/2 tsp
- Turmeric powder – 1 tsp
- Red chilli powder – 1 tsp
- Green chillies – 2
- Sugar/Jaggery – 1 tsp
- Cumin seeds(jeera) – 1/2 tsp
- Carom seeds(ova) – 1/2 tsp
- Sesame seeds(teil) – 1 tsp
- Fresh Curry Leaves – 3 sprigs
- Coriendar leaves
- Lemon – 1 Large
- Salt to taste
Step By Step Alu/Patra Recipe With Pictures :
Step 1 : In a bowl take besan and add all dry masalas, add turmeric,red chilli powder, Cumin seeds + Carom seeds + ginger + garlic + green chillies + coriander leaves paste, sugar and salt to taste mix all ingredients well.
Step 2 : Now add the fresh lemon/lime juice, water stir well and make a very thick batter or paste. keep aside.
Step 3 : Wash and pat dry the colocasia leaves . Remove the base stalk from leaves. also remove the other excess stalks on the leaves. Now run a rolling pin over the leaves to evenly latten the laves.Show below.
Step 4 : Spread the leaves on a plain surface, start with the biggest leaf first. Spread the leaf pointed side up and apply a layer of the besan.
Step 5 : Now place another leaf with the tip in the opposite direction. placing the leaves in the opposite direction helps them to roll easily.apply the besan paste on the second leaf.completely cover the leaf with the gram flour paste.
Step 6 : Do all the leaves this way. Shown in the pic below.
Step 7 : Now fold the leaf from both side as shown in the pic below.
Step 8 : Complete the rolling. Tightly ( do step which is shown below pics)
Step 9 : Place the rolls on a steamer and steam cook for 20 to 25 minutes
Step 10 : when warm or cooled, slice the rolls into 1/2 inch thickness.
Step 11 : Heat oil in frying pan and add the sliced colocasia rolls. Fry the Alu vadis in oil till they turn crisp golden brown on both sides (Maharashtrian style)
Step 12 : Heat a little oil in pan, sesame seeds when they start to splutter place the steamed Alu wadi and cook till golden brown on both sides.(Gujrati style)
Step 13 : Serve hot alu vadi … Enjoy!