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.

Main Ingredients

  • ▢ 20 medium sized colocasia leaves or taro root leaves or arbi ke patte

For Alu Vadi Batter

  • ▢½ inch ginger + 1-2 green chilies – made into a paste in mortar-pestle
  • ▢1 teaspoon coriander powder
  • ▢½ teaspoon red chilli powder
  • ▢½ teaspoon turmeric powder
  • ▢1 teaspoon cumin powder
  • ▢1.5 tablespoon seedless tamarind (imli) soaked in ¼ cup water
  • ▢2.5 cups besan (gram flour or chickpea flour)
  • ▢3 to 4 tablespoon powdered jaggery or as required
  • ▢½ to 1 teaspoon oil (optional)
  • ▢salt as required
  • ▢water as required

For Tempering Alu Vadi

  • ▢2 to 3 teaspoon sesame seeds
  • ▢1 teaspoon mustard seeds
  • ▢¼ teaspoon asafoetida powder (hing)
  • ▢1 sprig curry leaves
  • ▢¼ cup grated fresh coconut
  • ▢2 tablespoon chopped coriander leaves


Preparation To Make Alu Vadi

  • Soak the tamarind in 1/4 cup water for 30 mins.
  • Rinse the taro leaves well and wipe them dry.
  • Prepare them as shown in the pics below like removing the central vein and stalks etc.

Making Alu Vadi Batter

  • Now squeeze the tamarind directly into the water and extract the pulp.
  • Take all the ingriedients for the batter in a mixing bowl.
  • Add the tamarind pulp and mix well to make a thick batter.
  • Add some water if required.
  • Check the taste and add more salt or powdered jaggery if required.
  • The batter has to be really thick.

Making Alu Vadi

  • For the first roll use 10 leaves and for the second roll use remaining 10 leaves.
  • Now spread the batter on each leaf and arrange them as shown in the above pics.
  • Roll the edges vertically and spread some batter on them.
  • Now roll horizontally and tightly.
  • Keep on applying the batter on each fold as you roll.

Steaming Alu Vadi

  • Place the rolls on a greased steamer pan.
  • Steam the rolls for 20-25 minutes.
  • When warm or cool, slice them and temper them. or you can deep fry them and serve with green chutney.

Making Tempering Alu Vadi

  • For tempering heat oil in a pan. pop the mustard seeds first.
  • Then add the sesame seeds, curry leaves and asafoetida. saute for a few seconds.
  • Then add the sliced rolls and saute till they get browned.
  • You can also just pour the tempering mixture on the sliced rolls.
  • Sprinkle grated coconut and coriander leaves on the alu vadi or patra and serve hot or warm
Patra Recipe | Alu Vadi - Cooking Carnival