A rainy evening with Patra(Alu Vadi) #MyFriendAlexa

After a long wait, earth was blessed with heavenly showers. Sitting in the balcony, watching the rain falling on ground is a wonderful sight. And, this experience is enhanced by having a cup of tea and yummy snacks!

Having lived in Mumbai for few years, I enjoyed eating Patra(Alu Vadi) a lot. And, I had been craving for it since long time. With no one ready to serve it, I took it upon myself to make yummy Patra and relish it.

Patra or Alu vadi is made fromΒ colocasia leaves. Alu in Hindi means potato but in Marathi Alu meansΒ colocasia, hence it is named so. First step in making it was calling up my friend in Mumbai to ask for her mother’s authentic recipe. πŸ˜€

  • Colocasia leaves – 8 or 10
  • Gram flour(Besan) – 2 cups
  • Ginger crushed
  • Green chilies crushed – 2 to 3
  • Garam masala – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Red chili powder – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Salt – as per taste
  • Tamarind paste/ Dry Mango powder(Aamchoor) – 2 tablespoon
  • Jaggery paste – Β½ Β small cup
  • Sesame seeds – for frying
  • Mustard seeds – for frying
  • Coriander leaves – for garnishing
Preparation steps –Β 
  1. Wash the leaves by rinsing them thoroughly & drying them with a cloth.
  2. After drying leaves, cut out the extra stem & thicker veins of the leaves to smoothen them.
  3. Next step is to prepare a thick paste by mixing all ingredients in a bowl including –
  • Besan
  • Crushed ginger & green chili
  • Garam masala, cumin powder, coriander powder, red chili powder, salt,turmeric
  • Tamarind & jaggery paste

    Ingredients for paste
    Ingredients for paste
  1. Start applying the paste on leaves with the front of leaf facing upwards.
  2. Continue adding leaves to the bundle with tips of alternate leaves opposite to each other.
  3. Roll the stack of leaves firmly and continue adding paste to the roll with each turn.
  4. Tie thread to the roll to keep it in place. Steam this roll in a pressure cooker/closed pan for 15 minutes. Remember to remove the whistle from cooker.
  5. After 15 minutes of steaming, let the roll cool down for few minutes. This will help in hardening of the steamed leaves & paste.
  6. Cut smaller slices of this bundle for shallow frying or deep frying. Some people might also like the steamed version of Patra.
  7. For frying, heat some oil in pan; add sesame seeds & mustard seeds. Add the cut slices into the pan & fry till it turns golden brown.
  8. Garnish it with fresh cut coriander leaves.
  9. Patra is ready to be served. Relish the sweet-tangy crunchy Patra with chili sauce or tea.

    Alu Vadi/Patra
    Alu Vadi/Patra
My workarounds in the recipe-
  1. I did not have tamarind at home, so used Mango powder (aamchoor) as a replacement.
  2. For jaggery paste I had boiled jaggery pieces in hot water for 5 minutes.
  3. I had used a rolling pin to smoothen out thicker veins of the leaves & few leaves were broken in the process. Need more practice for this!
  4. If you do not like the sesame seeds, then they can be avoided while frying.

As I was preparing it for the first time, I took more than the estimated time of 30 minutes. Hope you like the recipe as much as I liked preparing & eating it.

Do share your thoughts about it – have you ever eaten it before or like it? Have I missed any steps in the preparation? What other evening snacks are your favorites? Looking forward to your response! If you liked this post, do shower us some love by commenting, liking & sharing the post.

(I am taking my Alexa Rank to the next level with #MyFriendAlexa at Blogchatter.)

105 thoughts on “A rainy evening with Patra(Alu Vadi) #MyFriendAlexa”

  1. This reminds me years ago when I tasted Alu vadi at my neighbor’s house and how Aunty helped me in making it first time. Being in Mumbai Patra is easily available on all stall nooks but making it at home is a lovely affair. Thanks for sharing the recipe of keeps.

  2. I have stayed in Mumbai and Pune for 4 years but never had this. The wrapping of the leaves gives it a diff texture altogether. Will look forward to more recipes like this.

  3. Hi Dishki, I love chattpate snacks with tea. And if rain accompanies then nothing like it. I have like your simple style of telling this recipe. I will try it soon.

  4. I love Patra.. also known as pattarveli at my moms home. I’ve always eaten this outside, post marriage after moving into my home. But reading this recipe reminded me of my grandma preparing it … gonna try this very soon

  5. I’m a big Patra fan myself. We call it β€˜pothi ke patte’ and our recipe is slightly different from yours. Any which way, it is yum! πŸ™‚

  6. Have eaten this in Mumbai but did not know the leaf is called Alu. Tempting recipe for a breezy rainy day. Will see if the leaves are available in Delhi. Do you suggest a replacement if not alu is not available ?

  7. Yummy… I simply love alu vadi. Here I do not get Patra leaves that easily so I found an alternative for that. I use Collard Green leaves and luckily they came out very close to Patra.

  8. I haven’t eaten it this way but back in Mangalore they have a different way. It comes pretty close to the steamed version you mentioned and it is served with a curry.
    Thanks for sharing this recipe. Will try it the next time I find these leaves.

  9. It was just 2 days back my mom made these…we call it chaama aaku bajji in Telangana. Munching those steaming hot bajji’s while watching the rain and feeling that cool breeze is a heavenly feeling i must say!

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