Alu Vadi | Pathrode Recipe | Patra
Alu Vadi also known as Patra or Pathrode is a delicious dish of colocasia or taro root leaves smeared with a spiced, sweet and tangy gram flour paste and steamed to be tempered later.
- Prep time
- 30 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 20 colocasia leaves (or taro root leaves or arbi ke patte, medium to large-sized)
- 1 inch ginger + 1 to 2 green chilies (- made into a paste in mortar-pestle)
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1.5 tbsp tamarind ((seedless) soaked in 1/4 cup hot water for 20 minutes)
- 2.5 cup gram flour ((besan), swap with chickpea flour instead)
- 3 to 4 tablespoon jaggery powder (or as required)
- 1/2 to 1 teaspoons oil (- optional)
- salt (as required)
- water (as required, optional)
- 2 tbsp oil
- 2 to 3 teaspoon sesame seeds
- 1 tsp mustard seeds
- 1/4 tsp asafoetida ((hing))
- 10 to 12 curry leaves
- 1/4 cup coconut (- grated and fresh )
- 2 tbsp coriander leaves (- chopped)
Instructions
- 1
Soak the tamarind in ¼ cup hot water for 20 to 30 mins.
- 2
Rinse the taro leaves well in water a few times and wipe them dry with a clean kitchen towel.
- 3
Prepare them as shown in the photos above - like removing the central vein and stalks etc.
- 4
Now squeeze the tamarind directly into the water and extract the pulp.
- 5
Take all the ingredients for the batter in a mixing bowl.
- 6
Add the tamarind pulp and mix well to make a thick batter.
- 7
Add some water if needed.
- 8
Check the taste and add more salt or powdered jaggery if required.
- 9
The batter has to be really thick.
- 10
For the first roll use 10 leaves and for the second roll use remaining 10 leaves.
- 11
Sort and arrange the leaves according to their size. So use the large leaves first followed by the medium-sized and small leaves.
- 12
Now spread the batter on each leaf and arrange them as shown in the above photos.
- 13
Roll the edges vertically and spread some batter on them.
- 14
Now roll horizontally and tightly.
- 15
Keep on applying the batter on each fold as you roll.
- 16
Place the rolls on a greased steamer pan.
- 17
Steam the rolls for 20 to 25 minutes on medium to medium-high heat.
- 18
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.
- 19
For the tempering, heat oil in a pan. Crackle the mustard seeds first on a low heat.
- 20
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.
- 21
Then add the sliced rolls and sauté till they get golden from both the sides. Turn them as needed while sauteing.
- 22
You can also just pour the tempering mixture on the sliced rolls if you prefer.
- 23
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.