Alu Vadi / Patra

Alu Vadi is traditional Indian snack or appetizer recipe made with colocasia / taro / patra leaves.  It is a Maharashtrian, Karnataka, Gujarati specialty.  Of course made with some variations in all these different Indian states.

In Karnataka they use rice, urad dal with a few spices, in Maharashtra cuisine besan is used.  These small nuances are important when making this recipe, before you call it an authentic version of the land.   Here, I have made the Maharashtrian version because I belong to Mumbai, so why not ?  Either ways the transformation of arbi ke patte (like they call it in Hindi) is amazing.  Nutritionally they are high in Vitamin A & C also enriched with iron and calcium.

A first timer will find the method a bit cumbersome but it’s worth the effort.  After all, good things take time and effort don’t they ? 

The leaves are quite big and almost the shape of heart.  Layered with a spicy, tangy and sweet chickpea flour paste and then rolled into a log which is then steamed and sliced into thin Vadis (circles), hence the name Alu Vadi or Alu chi Vadi (in Marathi). These vadis  can be served steamed or shallow fried (crispy golden brown) or tempered with mustard seeds and hing (asofoetida).

They are great to eat on their own, but can be served with chutney.  Best had along with a cup of tea.

Alu Vadi / Patra

10 medium sized colocasia leaves or taro root leaves or arbi ke patte

For Alu Vadi Batter

• 2 cups besan (gram flour or chickpea flour)
• ½ cup rice flour
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1.5 tbsp seedless tamarind (imli) soaked in ¼ cup water
• 3 to 4 tbsp powdered jaggery (optional)
• salt as required
• water as required

For Tempering Alu Vadi

• 2 to 3 tsp sesame seeds
• 1 tsp mustard seeds
• ¼ tsp asafoetida powder (hing)
• 1 sprig curry leaves
• ¼ cup grated fresh coconut
• 2 tablespoon chopped coriander leaves

Method :

• Soak the tamarind in 1/4 cup water for 30 mins.
• Rinse the taro leaves well and wipe them dry.
• Cut the stalks and remove the central vein with help of a knife.
• Take all the ingriedients for the batter in a mixing bowl.
• Add the tamarind pulp and mix well to make a thick batter.
• Add some water if required.
• The batter has to be really thick.
• Now spread the batter on each leaf and arrange them one above the other.
• Roll the edges vertically and spread some batter on them.
• Now roll horizontally and tightly.
• Keep on applying the batter on each fold as you roll.
• Place the rolls on a greased steamer pan.
• Steam the rolls for 20-25 minutes.
• For tempering heat oil in a pan.
• Add mustard seeds let them crackle.
• Then add the sesame seeds, curry leaves and asafoetida. saute for a few seconds.
• Then add the sliced aloo vadi rolls and saute till they get browned.
• Sprinkle grated coconut and coriander leaves on the alu vadi or patra and serve hot or warm

Points to note : 
1. While selecting the taro leaves check for brown stalks which are ideal for making vadis.
2. The leaves should be fresh, green and the edges of the leaf should not be torn. Avoid leaves with yellow spots.
3. The taro leaves contain calcium oxalate crystals so addition of lemon or tamarind is a MUST.  It helps  dissolves the crystals while cooking and does not leave you with an after-effect of irritation in the throat.