ALU WADI / PATRA /PATRODE

The internet throws up a rainbow of colocasia recipes from all over India. In Kerla, Colocasia is chopped up with coconut, tamarind and shallots and turned into a curry. Konkanis go one step further, by using the leaf and the stem of the colocasia leaf [ which is often tossed aside for being too fibrous] together with coconut, to make a tasty curry during the monsoon. Colocasia curry with peanuts is a popular Maharashtrian Dish. Bengal have their own colocasia preparations. The Bengalis mash the colocasia leaf and cook it with prawns or fish head to make Kochu Saager Ghonto. I am sure there are plenty more preparations I am not quite aware of.  

Snacks add to the magical experience of rains and every state of India has varied delicacies to offer. So, once you are done with serving pakodas and bhajiyas this monsoon, try these popular regional snacks which are best had with a cup of piping hot adrakwali chai.This tasty dish is made with Alu[ colocassia leaves] with Maharashtrians calling it Alu Vadi and Gujaratis calling it Patrode and also known as Patra. It is prepared in two different ways. The simpler one is when it is just steamed, while some shallow fry or deep fry the steamed alu wadi, with the mild tempering of sesame seeds and mustard seeds, which is crunchy to bite. This dish is a perfect tea time snack, light on the stomach and extremely delectable.

The best time to eat colocasia leaves is during the monsoon, although it is available freely throughout the year at some places.  

INGREDIENTS:

10 Colocasia leaves

For Batter:

1 Cup Besan Flour

1 tablespoon Rice Flour

½  teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder

Salt as per Taste

1 -2 taespoon Dry Coriander Powder

1 -2 teaspoon Jeera Powder

1 teaspoon Garam Masala Powder 

 1 teaspoon Aamchur Powder

2 ½ tablespoon Tamrind Pulp

 2 tablespoon Grated Jaggery

For Tempering:

2 tablespoon Oil

A pinch of Asafoetida

1 teaspoon Mustard Seeds

1 teaspoon Sesame Seeds

1 tablespoon Chopped Fresh Coriander

1 tablespoon Grated Fresh Coconut

METHOD:

STEP 1 - Wash and pat dry the Colocasia leaves with clean kitchen towel.

STEP 2 – Remove and cut the stem/ stalk from each leaf.

STEP 3 – Mix all the ingredients for batter.

STEP 4 – Make a batter adding water in it time to time. 

Form a thick batter more like paste.

 STEP 5 – Now take the first leaf and keep it on the kitchen platform facing the pointed side to your side.

STEP 6 – Spread the ready batter over it with the help of spoon / finger.

Place the next leaf over it. This time keep the pointed side opposite to the first leaf as shown in the picture below. Spread the batter mix over the second leaf.

Continue this with five leaves and then start rolling the layers from one side, tuck in the edges along the length when you start rolling as shown in the picture above.

STEP 7 – Make a log with the leaves, roll tightly.

STEP 8 – Make two such logs/ rolls using five leaves in each roll.

STEP 9 – Place the ready rolls in the steamer and let it steam cook for 20-25 minutes.

STEP 10 – Remove from steamer and let it cool.

Once the roll cools cut it into the thin slices.

STEP 11 – Make a tempering with the ingredients under tempering.

STEP 12 – Shallow fry the steamed Alu wadies in it till they turn crisp golden brown on both sides. 

STEP 13 – While serving  add fresh chopped coriander and grated coconut on the wadies and serve them.

Serve hot as a snack with hot cup of tea.

NOTES: *There may be times when the rolls does not hold. In that case, use a white cotton thread to tie around the roll to hold it in each roll.

             *For health conscious people, they can enjoy the steamed Alu Wadi as it is without shallow frying.

             *For a more festive dish, deep fry the Alu Wadies.