Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, alu vadi / patra. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Alu vadi / patra is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Alu vadi / patra is something which I’ve loved my entire life.
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. Alu vadi is an authentic maharashtrian snack recipe that is popular in Maharashtra and Gujarati cuisine. Colocasia or Alu leaves are stuffed and rolled. patra recipe is also called Gujarati patra or Maharashtrian alu vadi.
To get started with this recipe, we must prepare a few components. You can have alu vadi / patra using 12 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Alu vadi / patra:
- Get 8-10 tbs chickpea flour (besan)
- Take 2 tbs rice flour
- Make ready 4-5 alu leaves
- Get 1 tsp coriander seed powder
- Take 1/2 tsp cumin seed powder
- Get 1/4 tsp turmeric powder
- Get 1 tsp red chilli powder
- Prepare 1 tbs sesame seeds
- Get Pinch asafoetida
- Take 5 tbs tamarind jaggery pulp
- Prepare 1 tsp salt(as required)
- Take as needed Oil for frying
Swiss Chard Aloo Vadi is recipe is my take on the Maharashtrian Aloo vadi that is traditionally made with colocasia leaves. Alu Vadi is also very popular in eastern UP and bihar with the name girwachh. It is also called Gujrati Patra, Pathrodo, Pathrode, Pathrado, Timpa and Vadya. This Alu Vadi Recipe by KabitasKitchen is.
Instructions to make Alu vadi / patra:
- Take besan to the mixing bowl. Add rice flour, turmeric, red chilli powder, coriander seed powder, cumin seed powder, asafoetida, sesame seeds and salt. Mix well all dry ingredients.
- Add tamarind jaggery pulp. Mix well.
- Soaked small lemon size tamarind and 4 tbs jaggery powder in 1/4 cup water and boil. Let it cool down completely. Smashed into pulp.
- Add little water and make a paste. It should be neither too thick nor too thin. It should spread easily.
- Beat the batter until it becomes light.
- Wash and dry the alu leaves. Cut the leaf as close to the stalk as possible.
- Flip it over and roll it with rolling pin. Take the biggest leaf as a base.
- Take a batter and spread evenly over the leaf with hand or spoon.
- Now place the smaller leaves over it. Spread the batter again over it.
- Repeat the same with at least 4 to 5 leaves or as many as you want.
- Fold the side and spread the batter again. Start making roll and spread the batter on each fold. Not to make the roll too tight.
- Steam the roll in pressure cooker or idly cooker for 15 minutes without putting whistle.
- After 15 minutes remove from cooker and let it cool down.
- Then cut it into thin slices and keep aside.
- Heat the oil in a pan. When oil gets hot deep fry the steamed alu vadi until it becomes crisp and brown on both sides.
- Drain the excess oil and transfer to the serving plate. Alu vadi is ready to eat.
Aloo Vadi (patra) is a steamed or fried vegetable leaf roll recipe with taro root/ colocasia leaves rolled firmly one on another after smearing a sp. Patra or Patrode or Alu Vadi or Patarveliya recipe in Hindi - પાતરા રેસિપિ - पातरा बनाने की विधि. Cooking Indian Vegetarian food, Village food. Patra- one of the best Indian vegetarian snacks. Arbi leaves coated with a delicious batter, stacked up, rolled, steamed, and cooked till perfect.
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