Alu Vadi

Alu Vadi

Also known as ‘Patra’ or ‘Pathrode’, a delicious preparation of Colocasia leaves smeared with spiced sweet and tangy gram flour paste. It can be eaten after steaming or can be fried after steaming

Preparation time: 45 mins


  • 2 bunches of Colocasia leaves with 5 leaves each
  • Gram flour
  • 1 tsp white sesame seeds
  • 1 tsp dhaniya powder
  • 1 tsp jeera powder
  • 1/2 tsp ajwain powder (optional)
  • 1/2 tsp turmeric powder
  • 2/3 tsp red chilly powder
  • Jaggery (size of a lemon, as per taste)
  • Tamarind juice taken from size of a
  • Onion (finely chopped) (optional)
  • Oil for frying


  • 1 tbsp oil
  • 2 tsp mustard seeds
  • 1/2 tsp asafoetida
  • Grated coconut for garnishing (optional)


Take 4 green chillies, 1 bowl of corainder leaves, salt, 1/2 katori of water and blend it in a mixer jar. Store the chutney in the refrigerator and use as required


  • Take a bunch of Colocasia (Alu) leaves
  • Cut and wash the leaves and keep aside
  • Make a batter of gram flour, dhaniya powder, jeera powder, sesame seeds, salt, ajwain, jaggery, haldi powder, red chilli powder, juice of a tamarind ball (size of a lemon)
  • Add finely chopped onion (optional)
  • Make a thick lumpy batter
  • Take the largest leaf and flip it on the other side
  • Take a rolling pin and gently roll it over the leaf
  • Repeat the same with all the leaves in the same manner
  • Smear the same side of the biggest leaf with the batter and place another leaf atop it (leaves to be arranged as per sizes big to small)
  • Repeat the smearing action on the other leaves while stacking in the above manner (big to small)
  • Place the stacked leaves from both the side inwards and then fold
  • Repeat the same procedure with 2nd bunch of leaves to form another roll
  • Place the rolls in a steamer or in a pressure cooker without the whistle and steam for 20 mins on medium flame
  • Open the lid and keep aside to cool
  • After cooling, cut the roll into slices
  • Shallow fry in a fry-pan/tawa
  • You can also coat with rava/rice flour before shallow frying
  • If directly fried, temper the Alu Wadi with mustard seeds and garnish with grated coconut and finely chopped onion
  • Serve hot with green chutney or Khajoor tamarind chutney

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