Alu vadi / Pathrode with coconut stuffing recipe

               STUFFED ALU VADI / PATHRODE / STUFFED ROLLED COLOCASIA LEAVES SNACK / PATRA

Ingredients

• 4 – 5 medium arbi ke patte/ colocasia leaves/ taro leaves
• 1 tsp ginger garlic paste.
• 1 tsp coriander powder.
• ½ tsp red chilli powder.
• ½  tsp turmeric powder.
• 1 tsp cumin powder.
• ½ tsp chaat masala.
• ¼ tsp garam masala pwdr {optional}
• 1 inch tamarind piece.
• ½ cup freshly grated coconut.
• 2 and ½ cups besan or gram flour.
• 3 tsp powdered jaggery.
• salt as required
• water as required  

Ingredients for tempering:

• 2 to 3 tsp white sesame seeds
• 1 tsp mustard seeds
• ¼ tsp asafoetida powder
• 2 tbsp chopped coriander leaves 

PREPARATION

1. Grind and make a coarse paste of coconut with ginger-garlic paste, coriander pwdr, chilli pwdr, turmeric, cumin, chaat masala, garam masala, tamarind and jaggery.
2. Mix this with the gram flour and make a thick batter by adding water adjust salt.

METHOD

Wash ,clean and wipe the leaves.

Cut the stalk from the base of the leaf.

Slice the middle vein right through the center with a knife as shown in the pic. Slice any other thick veins from the sides.

Use a belan (rolling pin) and gently roll it on the leaves this will flatten the veins.

Take the bigger leaf and apply the besan paste

Now place another leaf with the tip in the opposite direction.

Again apply the paste till it completely covers the leaf.

Repeat this process with all the leaves.

Tightly roll the leaves u can pin it with a tooth prick or tie it with a thread so that it doesn’t open.

Heat water in a steamer .

Steam it for 15-20 minutes in a steamer or steam it till it becomes firm.

***After 10 mins turn the roll ,so that it gets evenly steamed and steam again.

Once it cools down, slice the rolls into 1/2 inch thickness.

Heat oil in a pan or kadai .

Add the tempering ingredients and fry for a few seconds .

Add the sliced rolls and saute on a low flame for few minutes.

Off the gas . Sprinkle finely chopped coriander leaves .

NOTE

1. There are two types of Alu leaves.They can be recognised by the stems. The green stem ones are used in making subji and the black-purplish stem ones are the ones we use for making alu wadi.
2. After slicing the rolls u can store it in the fridge and use it as and when required.
3. You can also use powdered peanut / amchur pwdr/coriander leaves in the paste.
4. For a change you can roll the sliced wadi in khuskhus and fry till crisp.
5. You can either deep fry or shallow fry it.
6. Arbi leaves have itchy property because of its oxalic acid content hence we should cook / steam them really well.
7. If you eat raw or undercooked arbi leaves,it will result in an itchy throat.
8. Arbi leaves are identical to another non-edible plant called ‘elephant ear plant’ . These elephant-ears plant leaves are not to be eaten and if you do, you’ll feel like cactus needles pricking in your tongue and throat.

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