Step-by-Step Guide to Prepare Quick Alu Vadi/ Patra Recipe

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, alu vadi/ patra recipe. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 in hindi. Alu Vadi Recipe is a vegetarian dish in Malvani cuisine, Maharashtrian cuisine and Gujarati cuisine. Alu Vadi is also very popular in eastern UP and It is also called Gujrati Patra, Pathrodo, Pathrode, Pathrado, Timpa and Vadya.

Alu Vadi/ Patra Recipe is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Alu Vadi/ Patra Recipe is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook alu vadi/ patra recipe using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Alu Vadi/ Patra Recipe:

1. Take 6-8 Colocasian leaves (alu patra)
2. Get 1 1/2 cup besan or gram flour
3. Get 1 tsp rice flour
4. Take 1 tsp ginger garlic paste
5. Prepare 1 onion finely chopped
6. Take 1 tsp roasted cumin powder
7. Take 1/2 tsp turmeric powder
8. Get 1 tsp red chilli powder
9. Get 2 tsp tamarind paste
10. Make ready 2 tsp jaggery powder
11. Get salt
12. Take oil
13. Make ready 1 tsp coriander leaves finely chopped
14. Make ready 1/2 tsp sesame seeds

If you like this recipe, you can also try. Alu Vadi is a sweet and spicy savoury snack made from colocasia leaves. The texture of the steamed alu vadis is semi soft and the tempering. For tempering heat oil add mustard seeds once it crackle add sesame seeds, curry leaves and asafoetida and finally the sliced alu vadi rolls.

Instructions to make Alu Vadi/ Patra Recipe:

1. In a mixing bowl add all the above listed ingredients like gram flour, rice flour, tamarind, jaggery, turmeric, red chilli powder, chopped onions except Colocasian leaves and oil. Prepare a batter adding water.
2. Wash Colocasian leaves and clean dry and remove stems.Apply the paste on the leaf and keep another leaf on that
3. Now fold from Bothe sides and make a roll. Take a plate grease the plate with oil.keep roll on it. Steam it for 10 mins.
4. Let it cool and now cut into round rings.
5. Heat oil in frying pan and shallow fry the Colocasian rings until crispy brown from both the sides.
6. Remove from the pan and transfer to serving dish. Garnish with chopped coriander leaves or roasted sesame seeds.

The texture of the steamed alu vadis is semi soft and the tempering. For tempering heat oil add mustard seeds once it crackle add sesame seeds, curry leaves and asafoetida and finally the sliced alu vadi rolls. Due to the seasonal availability of fresh alu ( taro, arbi, colocasia) leaves during monsoons, the snack finds a prominent position in every Maharashtrian household. Made on special occasion like Ganesh Festivals. It is rich source of dietary fiber, vitamin C, calcium and B. furthermore, i would like to add some more tips, suggestions and variations to cabbage alu vadi recipe. firstly, you need to choose a tender and fresh cabbage for this recipe. you should be able to easily peel the leaves without damaging it. if it is not fresh, it may turn brittle and crack while handling it. secondly.

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