In this episode of Mother’s Recipe, let’s learn how to make Alu Vadi at home.
How To Make Alu Vadi | Aluchya Panache Vadi Recipe | Alu Vadi Chi Bhaji | Aluchi Vadi | Fritters Using Colocasia Leaves | Arbi Ke Patte ke Pakode | Alu Vadi recipe in English | Taro Leaf Rolls | Steamed Colocasia | Gujarati Patra Recipe | Steamed Leafy Vegetable Leaf Roll | Recipes For Beginners | Pakodas For Lunch | Tea Time Recipes | Ganesh Chaturthi Recipe | Arbi Ke Patte | Rajshri Food
Alu Vadi Ingredients:
3 tbsp Tamarind Paste
3 tbsp Jaggery Powder
1½ tbsp of Ginger-Chili Paste
3 cups Besan or Gram Flour
2 tbsp of Rice Flour
3 tbsp of Red Chili Powder
½ tsp of Turmeric Powder
1 tbsp Cumin Powder
1 tbsp Coriander Powder
2 ½ tsp Salt
1 tbsp White Sesame Seeds
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About Alu Vadi
Patrode/Patrodo/Patra/Patrodu originally a vegetarian dish from India. It is also adapted in the Himachal Pradesh region, UP & Bihar as “Rikvach” and some other names in other parts of India. It is known as ,”Patrodé” in ‘Tulunadu’ region, Patra in Gujarat, Chembila Appam in Kerala , Patrodo in Maharashtra (especially in Malvan) & Goa, Patrode in Tulu Nadu & Patrodu in Himachal Pradesh. Patra in Sanskrit & its derivative languages means leaf & vade/vado means dumpling. It is also known as Rikvach in UP and Bihar and Saina in Fiji. It is made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) stuffed with gram or rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar).
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