Alu Vadi Recipe

Pathrode or Alu Vadi Recipe It is also known as patra is stuffed rolled colocasia leaves snack that is
popular in both Maharashtrian and Gujarathi cuisine.

Main Ingredients:

20 medium sized colocasia leaves

For The Besan/Gram Flour Batter:

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inch ginger + 1-2 green chilies - made into a paste in mortar-pestle

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

For Tempering:

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2 to 3 tsp sesame seeds

1 tsp mustard seeds
tsp asafoetida powder
1 sprig curry leaves
cup grated fresh coconut
2 tbsp chopped coriander leaves

Instructions:
1. absorb the tamarind container water for 30 mins.
2. wash the taro leaves well and wipe them dry.
3. set them up as demonstrated in the pics above like uprooting the focal vein and stalks and so
forth.
4. presently press the tamarind straightforwardly into the water and concentrate the mash.
5. take all the ingriedients for the hitter in a blending dish.
6. include the tamarind mash and blend well to make a thick hitter.
7. include some water if needed.
8. check the taste and include more salt or powdered jaggery if needed.
9. the player must be truly thick.
10. for the first move utilize 10 leaves and for the second move utilization remaining 10 clears
out.
11. presently spread the player on every leaf and mastermind them as indicated in the above pics.
12. move the edges vertically and spread some hitter on them.
13. presently roll evenly and firmly.
14. continue applying the hitter on every fold as you roll.
15. place the moves on a lubed steamer skillet.
16. steam the moves for 20-25 minutes.
17. at the point when warm or cool, cut them or temper them.
18. alternately you can profound broil them and present with green chutney.
19. for treating warmth oil in a dish.
20. pop the mustard seeds first.
21. at that point include the sesame seeds, curry leaves and asafoetida.
22. saute for a few moments.
23. at that point include the cut moves and saute till they get cooked.
24. you can likewise simply pour the treating blend on the cut rolls.
25. sprinkle ground coconut and coriander leaves on the alu vadi or patra and serve hot or war

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