Alu Vadi or Patrode: Maharashtrian Snack with Colocasia Leaves
Alu Vadi, also known as Patrode, is a beloved traditional Maharashtrian snack or side dish. It is a flavorful creation made by stuffing colocasia (Alu/Arbi) leaves with a spiced, multigrain batter and then steaming them to perfection. This dish is both healthy and delicious, offering a nutritious snack option that’s easy to prepare. Rather than deep frying, these steamed rolls are shallow-fried to keep them lighter without compromising on flavor.
The traditional recipe involves using chickpea flour (besan) to make the batter, but this variation incorporates multigrain flour for added nutritional benefits. The end result is a delightful combination of spicy, sweet, and tangy flavors from the blend of spices, tamarind, and jaggery. Colocasia leaves, though healthy and packed with nutrients, can sometimes cause itching in the hands or throat, so ensure you handle them carefully and cook them thoroughly to avoid any adverse effects.
This recipe makes for an excellent snack, an accompaniment to a meal, or can even serve as a healthy side dish for larger gatherings. The balance of flavors, textures, and spices makes Alu Vadi or Patrode an unforgettable treat.
Ingredients for Alu Vadi or Patrode Recipe
| Ingredient | Quantity |
|---|---|
| Colocasia Leaves (Arbi) | 6 leaves, de-stemmed |
| Multigrain Flour (or Chickpea Flour) | 1-1/2 cups (adjust as needed) |
| Tamarind Water | 2 tablespoons |
| Garlic (grated) | 2 teaspoons |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Jaggery (grated) | 2-3 teaspoons |
| Salt | To taste |
| Water | As required to make a thick batter |
| For the Tempering: | |
| Oil | 2 teaspoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Fennel Seeds (Saunf) | 2 teaspoons |
| Sesame Seeds (Til Seeds) | 3 teaspoons |
Allergen Information
- This recipe contains chickpea flour (besan), which is a gluten-free option, making it suitable for those with gluten sensitivities.
- It also contains sesame seeds, which may trigger allergies in some individuals. Always ensure the ingredients are safe for those consuming the dish.
- Colocasia leaves, although nutritious, can cause itching in the hands or throat if not properly handled and cooked. Use gloves while handling the leaves, and cook thoroughly to avoid any allergic reactions.
Dietary Preference
- Vegetarian: This recipe is entirely plant-based and does not contain any animal-derived products, making it suitable for vegetarians.
- Gluten-Free: By using chickpea flour or multigrain flour, this dish is naturally gluten-free and can be enjoyed by those with gluten intolerance or celiac disease.
- Vegan: There are no animal products in this recipe, which makes it perfect for vegans.
Preparation Instructions for Alu Vadi or Patrode
Step 1: Prepare the Leaves
Begin by wiping the colocasia leaves gently with a kitchen towel to remove any excess moisture. To make the process easier, use a rolling pin to flatten the thick central vein of the leaves. This step helps make the leaves more pliable, ensuring they roll easily.
Step 2: Prepare the Batter
In a mixing bowl, add the multigrain flour (or chickpea flour), tamarind water, grated garlic, cumin powder, coriander powder, asafoetida, turmeric powder, red chili powder, grated jaggery, and salt. Slowly add water, a little at a time, to create a thick batter with a smooth consistency.
Step 3: Assemble the Vadi Rolls
Place one colocasia leaf on a flat surface. Spread a generous amount of the batter evenly over the entire leaf, leaving a small margin around the edges. Place another leaf on top of the batter and repeat the process, applying more batter on top. Continue layering the leaves and batter until you have used all the leaves and batter.
Step 4: Roll the Leaves
Start rolling the layered leaves tightly from the stem end, ensuring the roll is compact and even. Repeat the process with the remaining set of leaves and batter. You should have two rolls ready to steam.
Step 5: Steam the Rolls
Prepare a steamer or use a steaming basket. Carefully place the rolls in the steamer and steam them for about 12-15 minutes or until the rolls are fully cooked. You can test by inserting a knife into the rolls — if it comes out clean, they are done.
Step 6: Slice the Rolls
Once the rolls have cooled down a little, use a sharp knife to slice them into bite-sized pieces. These slices are now ready to be shallow-fried.
Step 7: Temper the Vadi
In a pan, heat the oil and add the cumin seeds. Once they start to sizzle, add the fennel seeds and sesame seeds. Stir them gently, allowing the seeds to release their aroma. Add the sliced Alu Vadi rolls to the pan and gently stir to coat them in the tempering. Shallow fry until the vadis are lightly crispy and golden.
Serving Suggestions
- Serve the Alu Vadi or Patrode as a snack or side dish. It pairs beautifully with a tangy chutney or yogurt dip.
- You can also serve them alongside your main meals as a hearty, nutritious accompaniment.
- If you have leftovers, refrigerate them and they will stay fresh for a day or two. Reheat them by shallow frying again for the best texture.
Conclusion
Alu Vadi or Patrode is a quintessential Maharashtrian snack that combines the earthy flavor of colocasia leaves with a spiced, multigrain batter. By steaming the rolls and shallow frying them afterward, this dish becomes a healthier alternative to traditional deep-fried snacks. Whether served as a side dish, snack, or light meal, it offers a wonderful combination of flavors and textures. Plus, it’s an excellent way to make use of colocasia leaves, a versatile ingredient in Indian cuisine.
If you’re looking to explore authentic Maharashtrian flavors in your kitchen, this easy-to-make recipe for Alu Vadi or Patrode is a must-try. With its vibrant spices, sweetness from jaggery, and mild heat from red chili powder, it promises to delight your taste buds while offering a nutritious and wholesome snack. Enjoy!
