Alu Vadi | Maharashtrian Alu Vadi | Gujarati Patra Recipe | Arbi Ke Patte Ke Pakode

Alu Vadi | Maharashtrian Alu Vadi | Gujarati Patra Recipe | Arbi Ke Patte Ke Pakode
Alu Vadi/ Gujarati Patra

Luscious green arbi leaves smeared with a sweet-sour masala, steamed to perfection, cut into coils and fried till crisp – and you have this ravishing traditional Maharashtrian/Gujarati delicacy, alu vadi or patra!

This delicious steamed and fried snack from the culinary delights of western India is as rewarding as it is elaborate to prepare. Each time we prepare this snack, our kitchen is usually an assorted mess of leaves, stems, condiments and utensils! But trust me when I say that it’s absolutely worth it when we take the first bite into these bite-sized fritters. You just need to try this out to know what we mean.

  • Patra or Alu Vadi is a sweet-sour pakoda either deep-fried or shallow fried, made from Colocasia leaves, chickpea flour, and spices. Studies suggest that the rather unsung colocasia plant has many health benefits, including promoting eye health and boosting the overall immunity.
  • So, while making these patras requires some skill, it can be easily learned and is worth learning as these pakodas or alu vadis (as they are variously called) are nutritious as well as flavorful.
  • Follow our recipe and make perfect alu vadi easily at home.

Ingredients:

  • 400 grams/ 2 cups besan
  • Colacassia Leaves/ Arbi ke patthe / Aluchi paan
  • Tamarind juice thick 1 cup
  • Jaggery 
  • Red chilli powder 1/2tbsp
  • Turmeric powder 1/4 tsp
  • Cumin seeds 1 tbsp
  • Coriander seeds/ sabut dhaniya 1 tbsp
  • Fennel seeds / saunf 1 tbsp
  • Roasted sesame seeds 1 tbsp
  • Powder of roasted sesame seeds 1/4 cup
  • Dry ginger powdewr 2 tbsp
  • Sesame seed powder from roasted sesame seeds 
  • Garam masala 1 tbsp
  • Coriander seeds, 
  • Peanut powder 4 tbsp/ 1/4 cup
  • Grated coconut paste 1/4 cup
  • Jaggery/ Gud 1/4 cup
  • 2 tsp rice flour
  • asafoetida 1tsp
  • Salt
  • Oil 2 tbsp

Procedure:

  • Wash and dry the leaves.
  • Dry roast the besan/chickpeas flour if you are going to shallow fry the alu vadi at the end. However, do not brown the besan. Switch off flamer when a nice aroma emanates from it. If deep-frying, you can skip this step of roasting besan.
  • Roast the peanuts and after they cool down grind to a powder.
  • In the same pan, roast sesame seeds and grind to a powder after cooling them.
  • Mix the besan and rice flour in a mixing bowl.
  • Add turmeric powder, salt, roasted sesame seeds, red chilli powder, peanut powder, sesame seeds, sesame seeds powder, dry ginger powder, grated coconut, asafoetida/ hing, garam masala, cumin seeds/jeera, saunf/fennel seeds, coriander seeds/sabut dhaniya, jaggery/gudh, tamarind juice and oil.
  • Combine all the ingredients together.
  • Add water little by little 
  • Make a thick paste which can be spread on the leaves. 
  • Place a leaf on a cutting pad. Place the inner part facing you.
  • Apply the prepared paste on its surface.
  • You will require about 1 cup paste for 1 big leaf.
  • If using small leaves. you may need to use 4. If they are big, 3 leaves should suffice.
  • Place another leaf over this in the opposite direction. Now apply the paste all over this leaf.
  • Now place the third leaf on the opposite direction to the second. Apply paste all over it. 
  • If using a 4th leaf, apply the paste on it too.
  • Begin by folding a little on both the sides.
  • Apply the paste on the surface of the folded side vertically.
  • Now fold it upward from the bottom.
     
  • Apply the paste all over it.
  • Now roll the leaves together from down to up, applying the paste as you do.
  • After you prepare a stiff roll, apply the paste to the sides.
     
  • Apply oil to the roll so that it does not stick to the colander or perforated vessel.
  • Heat water in a steamer or pan. Place the vadi rolls on the steamer and close it.
  • Cook the rolls on a medium flame for 13 minutes. Remove the lid, and you may see that the colour of the vadi has changed and turned light-green.
  • Switch off the flame at this stage.
  • Let it cool on a plate. You can refrigerate if you wish to. We refrigerated it.
  • After it cools down completely, cut it into about half-inch slices. If you want very crisp vadis, then you can slice it into thin pieces.
  • You can store these rolls in the refrigerator for a week and in the freezer for a month. 
  • Before serving, you may deep-fry or shallow-fry the vadis on both the sides until they turn slightly copper in colour.

Serve these delicious, tangy and flavourful alu vadis with date & imli chutney, sauce, curds or any other chutney of your choice!



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