Alu Vadi Or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves
A vegetarian Maharashtrian Recipes recipe with colocasia leaves (arbi) - de-stemmed, -/2 multigrain flour - or chickpea flour (adjust), tamarind water. Ready in 40 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
21 steps- 1
To begin making Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves, first wipe the colocasia leaves with a kitchen towel to remove excess moisture
colocasia leaves (arbi) - de-stemmed(6) - 2
Use a rolling pin to flatten the thick part of the vein so that it becomes easy to roll the leaves
colocasia leaves (arbi) - de-stemmed(6)water - as required to make a thick batter - 3
In a mixing bowl add the flour, tamarind, spices, jaggery, salt, and garlic
-/2 multigrain flour - or chickpea flour (adjust)(1 cups)tamarind water(2 tablespoon)teaspoons garlic - grated(2)-3 teaspoons jaggery - grated(2)salt - to taste - 4
Add enough water to make a thick paste/batter
tamarind water(2 tablespoon)water - as required to make a thick batter - 5
Place one leaf on a flat working surface
- 6
Spread some paste all over the leaf, leaving some space around the edge
- 7
Place another leaf over the batter
water - as required to make a thick batter - 8
Spread some more batter over this leaf
water - as required to make a thick batter - 9
Place another leaf over it and spread more paste
- 10
Starting from the stem side tightly roll the stacked leaves
colocasia leaves (arbi) - de-stemmed(6) - 11
Repeat this with the remaining set of leaves and batter
colocasia leaves (arbi) - de-stemmed(6)water - as required to make a thick batter - 12
Prepare a steamer and place both the rolls in it
- 13
Steam for about 12-15 minutes or till the rolls are cooked through
- 14
You can insert a knife and check if it comes out clean
- 15
Cool the rolls on a plate
- 16
With a sharp knife slice the rolls
- 17
Heat oil in a pan
- 18
Add the cumin seeds and once they sizzle add the fennel seeds nd sesame seeds if using
cumin powder (jeera)(1 teaspoon)teaspoons cumin seeds (jeera)(2)teaspoons fennel seeds (saunf)(2)teaspoons sesame seeds (til seeds)(3) - 19
Add the sliced vadi and gently stir to coat them with the seeds and tempering
teaspoons cumin seeds (jeera)(2)teaspoons fennel seeds (saunf)(2)teaspoons sesame seeds (til seeds)(3) - 20
Serve Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves as required, as a side dish or snack
colocasia leaves (arbi) - de-stemmed(6)water - as required to make a thick batter - 21
Refrigerate if you need to store them for more than a day
Rate this recipe
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Alu Vadi Or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves
A vegetarian Maharashtrian Recipes recipe with colocasia leaves (arbi) - de-stemmed, -/2 multigrain flour - or chickpea flour (adjust), tamarind water. Ready in 40 min, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
21 steps- 1
To begin making Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves, first wipe the colocasia leaves with a kitchen towel to remove excess moisture
colocasia leaves (arbi) - de-stemmed(6) - 2
Use a rolling pin to flatten the thick part of the vein so that it becomes easy to roll the leaves
colocasia leaves (arbi) - de-stemmed(6)water - as required to make a thick batter - 3
In a mixing bowl add the flour, tamarind, spices, jaggery, salt, and garlic
-/2 multigrain flour - or chickpea flour (adjust)(1 cups)tamarind water(2 tablespoon)teaspoons garlic - grated(2)-3 teaspoons jaggery - grated(2)salt - to taste - 4
Add enough water to make a thick paste/batter
tamarind water(2 tablespoon)water - as required to make a thick batter - 5
Place one leaf on a flat working surface
- 6
Spread some paste all over the leaf, leaving some space around the edge
- 7
Place another leaf over the batter
water - as required to make a thick batter - 8
Spread some more batter over this leaf
water - as required to make a thick batter - 9
Place another leaf over it and spread more paste
- 10
Starting from the stem side tightly roll the stacked leaves
colocasia leaves (arbi) - de-stemmed(6) - 11
Repeat this with the remaining set of leaves and batter
colocasia leaves (arbi) - de-stemmed(6)water - as required to make a thick batter - 12
Prepare a steamer and place both the rolls in it
- 13
Steam for about 12-15 minutes or till the rolls are cooked through
- 14
You can insert a knife and check if it comes out clean
- 15
Cool the rolls on a plate
- 16
With a sharp knife slice the rolls
- 17
Heat oil in a pan
- 18
Add the cumin seeds and once they sizzle add the fennel seeds nd sesame seeds if using
cumin powder (jeera)(1 teaspoon)teaspoons cumin seeds (jeera)(2)teaspoons fennel seeds (saunf)(2)teaspoons sesame seeds (til seeds)(3) - 19
Add the sliced vadi and gently stir to coat them with the seeds and tempering
teaspoons cumin seeds (jeera)(2)teaspoons fennel seeds (saunf)(2)teaspoons sesame seeds (til seeds)(3) - 20
Serve Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves as required, as a side dish or snack
colocasia leaves (arbi) - de-stemmed(6)water - as required to make a thick batter - 21
Refrigerate if you need to store them for more than a day
Rate this recipe
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