Alu Vadi | Pathrode Recipe | Patra Recipe
Alu Vadi, also recognized as Patra or Pathrode, is a delectable dish featuring colocasia or taro root leaves coated with a seasoned, sweet, and tangy gram flour paste. After steaming, it is further tempered for added flavor.
Ingredients
Main Ingredient
- 20 colocasia leaves or taro root leaves or arbi ke patte, medium to large-sized
For Gram Flour Batter
- 1 inch ginger + 1 to 2 green chilies – made into a paste in mortar-pestle
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1.5 tablespoon tamarind (seedless) soaked in ¼ cup hot water for 20 minutes
- 2.5 cups gram flour (besan), swap with chickpea flour instead
- 3 to 4 tablespoon jaggery powder or as required
- ½ to 1 teaspoons oil – optional
- salt as required
- water as required, optional
For Tempering
- 2 tablespoons oil
- 2 to 3 teaspoon sesame seeds
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 10 to 12 curry leaves
- ¼ cup coconut – grated and fresh
- 2 tablespoons coriander leaves – chopped
Instructions
Preparation To Make Alu Vadi
- Soak the tamarind in ¼ cup hot water for 20 to 30 mins.
- Rinse the taro leaves well in water a few times and wipe them dry with a clean kitchen towel.
- Prepare them as shown in the photos above – like removing the central vein and stalks etc.
Making Gram Flour Batter
- Now squeeze the tamarind directly into the water and extract the pulp.
- Take all the ingredients for the batter in a mixing bowl.
- Add the tamarind pulp and mix well to make a thick batter.
- Add some water if needed.
- Check the taste and add more salt or powdered jaggery if required.
- The batter has to be really thick.
Making Alu Vadi
- For the first roll use 10 leaves and for the second roll use remaining 10 leaves.
- Sort and arrange the leaves according to their size. So use the large leaves first followed by the medium-sized and small leaves.
- Now spread the batter on each leaf and arrange them as shown in the above photos.
- Roll the edges vertically and spread some batter on them.
- Now roll horizontally and tightly.
- Keep on applying the batter on each fold as you roll.
Steaming Alu Vadi
- Place the rolls on a greased steamer pan.
- Steam the rolls for 20 to 25 minutes on medium to medium-high heat.
- When warm or cool, slice them and temper them. Or you can opt to deep fry them and serve with green chutney or coconut chutney.
Making Tempering For Pathrode
- For the tempering, heat oil in a pan. Crackle the mustard seeds first on a low heat.
- Then add the sesame seeds, curry leaves and asafoetida. Sauté for a few seconds until the sesame seeds crackle and the curry leaves look crisp.
- Then add the sliced rolls and sauté till they get golden from both the sides. Turn them as needed while sauteing.
- You can also just pour the tempering mixture on the sliced rolls if you prefer.
- Turn off the heat and sprinkle grated coconut and coriander leaves on the alu vadi or patra. Stir to combine and serve hot or warm.
Notes
-
- Make sure to fresh, tender and green taro root leaves.
- You can choose to steam in a pan/pot on the stovetop, in an Instant Pot or in a stovetop pressure cooker.
- For a spicy alu vadi, add more red chilli powder.
- For a more sweeter taste, add more jaggery.
- Scale the recipe to make for less or more servings.
Nutrition
Calories: 403kcalCarbohydrates: 62gProtein: 20gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 349mgPotassium: 1052mgFiber: 11gSugar: 22gVitamin A: 2635IUVitamin C: 77mgCalcium: 125mgIron: 6mg
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