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Author anubond101 Yield No Value
Published Sep 13, 2012 Cooking Time 25 Minutes
Recipe Type Appetizers Preparation Time 10 Minutes
Ingredient Other Standing Time 5 Minutes
Description: Alu Vadi (patra) is a steamed vegetable leaf roll recipe with the aloo or colocasia leaves rolled up one after another after getting smeared with a besan paste. These aloo patras are then cut into small spices and then steamed or deep fried as desired.

Recipe of ALOO VADI

Ingredient Name Quantity Unit
Freshly Ground Coconut Paste 1 Tablespoons
Sesame Seeds Powder, Roasted 1 Tablespoons
Roasted Peanut Powder 2 Tablespoons
Garam Masala Powder 1/2 Teaspoons
Jeera Powder 1/2 Teaspoons
Red Chilli Powder 1/2 Teaspoons
Fennel Seeds 1/2 Teaspoons
Whole Coriander Seeds 1/2 Teaspoons
Cumin Seeds 1/2 Teaspoons
Turmeric Powder 1/4 Teaspoons
Hing (asafoetida) Pinch
Oil 1 Teaspoons
Rice Flour 1 Teaspoons
Besan Atta (chickpea Flour) 1 Cup
Taro Root Leaves, Big Sized 5-6 Leaf
Jaggery, Powdered 1 Tablespoons
Salt To Taste
Tamarind Juice 2 Tablespoons
Water As Needed
Oil For Deep Frying


1. Dry roast 1 cup of besan (chickpea flour) in a pan on slow flame and cook for few minutes till you get a nice flavor from the flour.
 2. Add tsp rice flour and toss well. Switch off the flame and keep aside. To this flour mixture, add little oil, pinch of hing, turmeric, cumin seeds, whole coriander seeds, fennel seeds, chilli powder, jeera powder, garam masala, 2 tbsp dry roasted peanut powder, 1 tbsp roasted sesame seeds powder, freshly ground coconut and powdered jaggery. Mix all these ingredients.
3.  Add salt, little tamarind juice and water and mix and make to a thick paste. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and then place another leaf over it and again coat the leaf with besan mixture. Repeat this with at least about 5 to 6 leaves. If they are very bigger leaves, then 3-4 are sufficient. Fold the half of the leaf on both sides and roll them gently similar to an egg roll. (as shown in the video).
4. Steam cooks the rolls in an Idly stand / Pressure cooker and steam cook for around 15 minutes without putting the whistle on the cooker. After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.

Recipe Tips

After steaming the aloo vadis, put them in the refrigerator. Allow cooling and then cut them into pieces.
Posted Sep 13, 2012

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