Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, alu vadi (taro, arbi, colocasia leaves vadi) / pathra/ pathrode. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Alu vadi or pathrode recipe With step by step photos - alu vadi also known as patra is stuffed rolled colocasia leaves snack that is popular in both Maharashtrian and Gujarati cuisine. In hindi, these leaves are called as Arbi ke patte. in marathi, colocasia leaves are known as Alu or aloo. whereas. Alu Vadi is a snacky dish is made form colocasia leaves has a tangy, spicy taste with awesome flavours.
Alu Vadi (taro, arbi, colocasia leaves vadi) / Pathra/ Pathrode is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Alu Vadi (taro, arbi, colocasia leaves vadi) / Pathra/ Pathrode is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have alu vadi (taro, arbi, colocasia leaves vadi) / pathra/ pathrode using 16 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Alu Vadi (taro, arbi, colocasia leaves vadi) / Pathra/ Pathrode:
- Prepare 1 . 5 fresh Colocasia leaves
- Prepare 2 . 1tsp Rice Flour
- Take 3 . 2 cups gram flour
- Take 4 . Pinch of Asafetida
- Make ready 5 . 1/2 tsp red chili powder
- Make ready 6 . 1/2 tsp turmeric powder
- Make ready 7 . 1/2 tsp cumin powder
- Get 8 . 1/4 tsp ajwain
- Make ready 9 . ½ tsp ginger garlic paste
- Prepare 10 . 1 tsp sesame seeds
- Prepare 11 . 1 tbsp jiggery powder
- Take 12 . 1 tbsp tamrind pulp
- Prepare 13 . 3 tbsp onion finely chopped
- Prepare 14 . salt to taste
- Get 15 . Oil for deep frying
- Get 16 . Water as required to make the batter
Patra is also known by the following names: alu wadi, aaluchi vadi, pathrode, arbi vada, patraveliya. 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. A staple snack of Gujarati cuisine, alu vadi (also know as Patrode) is served during traditional functions.
Instructions to make Alu Vadi (taro, arbi, colocasia leaves vadi) / Pathra/ Pathrode:
-
- Wash the leaves and wipe them dry.
- Make a smooth lumps-free batter using all the ingredients. The batter should be thick like a paste.
- Spread a bigger leaf lighter side up and apply a batter. Now place the another leaf in opposite direction and apply some batter. Continue this for five leaves.
- Roll the edges horizontally till 1 fold. Apply some batter on that.
- Now start rolling the edged vertically tightly. Keep applying the batter on each fold. Apply the batter where end meets.
- Place the roll in a steamer or in a pressure cook tin by greasing a tin with oil. Remove the whistle and rubber of cooker lid.
- Steam the roll for 20 min.
- Remove from steamer and let it cool down for another 20 min.
- Cut the roll into thin slices and deep fry them till brown.
- Serve with Coriander Chutney or sauce.
It is made from the leaves of colocasia, which is only abundant during the monsoon season of India. This traditional food is popular amongst the largely vegetarian population of northwestern India. Alu Vadi is a typical Maharashtrian dish made using colocasia leaves (aka taro leaves). It's a bit hard to describe, but it's a layered and stuffed roll It's also super delicious and worth the extra effort. It's perfect as an appetizer, side dish or snack. - Alu Vadi (Colocasia Rolls) - Indian Food at BellaOnline.
So that is going to wrap it up with this special food alu vadi (taro, arbi, colocasia leaves vadi) / pathra/ pathrode recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
