Alu Vadi or Patrode Recipe: A Traditional Maharashtrian Snack with Colocasia Leaves
Alu Vadi, also known as Patrode, is a popular Maharashtrian snack that combines the earthy taste of colocasia leaves (arbi leaves) with a flavorful mix of spices and gram flour. The dish is typically steamed, sliced into bite-sized rolls, and then pan-fried for a deliciously crisp texture. Perfect as a tea-time snack or as a side dish, Alu Vadi is a delightful fusion of flavors and textures that will leave you craving more.
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 Chilli Powder | 1 teaspoon |
| Jaggery (Grated) | 2-3 teaspoons |
| Salt | To taste |
| Water | As required to make a thick batter |
| Sunflower Oil | 2 teaspoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Fennel Seeds (Saunf) | 2 teaspoons |
| Sesame Seeds (Til) | 3 teaspoons |
Nutritional Information (Approximate values per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25 g |
| Protein | 4 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 200 mg |
| Cholesterol | 0 mg |
(Note: Nutritional values may vary depending on specific ingredients and serving sizes.)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Instructions for Alu Vadi or Patrode Recipe
-
Prepare the Colocasia Leaves:
Begin by wiping the colocasia leaves with a clean kitchen towel to remove any excess moisture. This will make it easier to handle the leaves during rolling. Using a rolling pin, gently flatten the thick vein of each leaf to make it more pliable and easier to roll without breaking. -
Prepare the Batter:
In a large mixing bowl, combine the multigrain flour (or chickpea flour), tamarind water, grated garlic, and all the dry spices (cumin powder, coriander powder, turmeric powder, red chili powder, and asafoetida). Add jaggery and salt to taste. Gradually add water to this mixture and stir well to form a thick batter. The consistency should be thick enough to spread but not runny. -
Layering the Leaves:
On a flat working surface, place the first colocasia leaf. Spread a thin layer of the prepared batter over the leaf, leaving a small margin around the edges. Place another leaf on top of the first one and spread more batter over it. Repeat the process, layering and spreading batter until all the leaves are stacked. Make sure each leaf is well-coated with the batter. -
Rolling the Leaves:
Once all the leaves are layered and the batter is spread, start rolling the leaves from the stem side. Tightly roll the stack into a log shape, ensuring the edges are well sealed. Repeat the process with the remaining leaves and batter. -
Steaming the Rolls:
Prepare a steamer and place both rolls in it. Steam the rolls for about 12-15 minutes or until they are fully cooked. You can check doneness by inserting a knife into the roll—if it comes out clean, the rolls are ready. -
Cool the Rolls:
Once the rolls are steamed, remove them from the steamer and let them cool on a plate for a few minutes. Cooling the rolls before slicing ensures that they hold their shape better. -
Slicing the Rolls:
Using a sharp knife, carefully slice the rolls into 1-inch thick pieces. The slices should be tender on the inside, with a slight crispiness from the tempering process. -
Tempering and Serving:
Heat 2 teaspoons of sunflower oil in a pan. Add cumin seeds and allow them to sizzle for a few seconds. Then add fennel seeds and sesame seeds, if using. Once the seeds start popping, gently add the sliced vadi (rolls) to the pan. Toss the vadi gently to coat them with the tempering and seeds. Fry for 2-3 minutes until the slices are golden and crispy on the edges. -
Serve:
Serve the delicious Alu Vadi (Patrode) as a snack, side dish, or appetizer. You can enjoy these tasty rolls with a side of chutney or yogurt. If you’re not consuming them immediately, refrigerate the leftovers for up to a day. To reheat, simply pan-fry or steam them again.
Tips for the Best Alu Vadi
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Choosing Colocasia Leaves:
Select tender and fresh colocasia leaves without any tears or bruises. Older or larger leaves can be tougher to roll and may require more effort to soften. -
Customizing the Batter:
Adjust the thickness of the batter by adding more or less water, depending on the consistency you prefer. The batter should be thick enough to spread easily but not too watery. -
Tempering Variations:
The tempering process adds a lot of flavor to the vadi. Feel free to experiment by adding mustard seeds, curry leaves, or a dash of hing (asafoetida) to the oil for an additional layer of taste. -
Steaming Tips:
If you don’t have a steamer, you can also use a pressure cooker without the pressure. Just add some water to the bottom of the cooker, place a steaming rack or any heat-resistant plate, and steam the rolls for the same time. -
Storage:
Alu Vadi is best enjoyed fresh, but if you need to store it, keep the slices in an airtight container in the fridge. Reheat by lightly pan-frying or steaming.
Conclusion
Alu Vadi or Patrode is a quintessential Maharashtrian snack that brings together a delicious blend of spices, jaggery, and the rich, slightly earthy flavor of colocasia leaves. Whether enjoyed as a snack with tea or as part of a festive meal, this dish is sure to impress anyone who tastes it. By following these easy steps, you can recreate this traditional recipe in your kitchen and indulge in the delightful flavors of Maharashtra.
