link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: ALOO WADI / PATRA / SPICED COLOCASIA ROLLS revisited

Share Buttons

Tuesday, December 1, 2009


had posted this recipe a few years ago and when I made this again I thought why not refresh our memories with this spicy-sweet indulgence, so here’s a wonderful snack from the west of India revisited again with beautiful clicks(since now I feel my photography is better than what it used to be or so I think…ha ha ha!!!!).

The farsan is usually part of a typical Gujarati or Maharashtrian meal. Aloo wadi is one such farsan which is part of a complete meal, but it can also be served as a snack. The Gujaratis call it Patra. This is made of the Aloo leaves(Colocasia leaves also known as Taro leaves by some).  The spicy sweet indulgence with a gamut of flavors exploding in your mouth is truly a delight to your taste buds.

Aloo leaves (Colocasia leaves) – 8-10
Besan - 2 cups
Turmeric powder - 1/2 tbsp
Red Chilly powder - 2 tbsp
Tamarind paste – 1tbsp
Garam masala – 2 tsps
Asafetida – a pinch
Salt to taste
Jaggery - 1 tbsp
Oil to fry
For Garnishing
Freshly grated coconut – 1tbsp
Sesame seeds – ½ tsp
Coriander seeds – ½ tsp
Finely chopped coriander leaves
Remove fibres and stems from colocasia leaves (arvi leaves) and wash thoroughly. Wipe it dry. Mix the above mentioned ingredients to the besan and make a thick paste of it by adding proper proportion of water. Tamarind, not only gives a tangy taste to the Aloo wadi, but also removes the itchy property that the aloo leaves have. You can avoid jaggery if you don't like the slightly sweet taste it imparts. The gujaratis usually like to add a bit of sweet to their dishes. I personally like this dish with a dash of jaggery in the masala.
Spread on a cutting board / wooden board or any flat surface a colocasia leaf with the back surface up(glossy side down) and stalk end towards you. Spread the mixture on the leaf, now place another leaf over it and apply the mixture over it. After 4-5 leaves are placed one across the other, fold in the edges for about 2" on both sides, smear the folds with some paste and then roll gently but firmly, from the stalk end to the tip, in the shape of a cylinder.
Tie the roll with a thread if you feel it is loose. Cook the rolls in a pressure cooker on steam (Do not place whistle). Steam cook for about 25-30 minutes.
Once cooked, the rolls will be nicely set. Remove the rolls and let it cool. Cut the rolls into vadis of 1” thickness.
There are 2 ways to cook this now. Either ways it tastes just as good.
One is tempering it with spices by shallow frying or alternatively you can deep fry it for a more crispy snack.
For the first method, Heat 1 tbsp oil in a pan. Add, mustard seeds, coriander seeds and when they begin to crackle add cumin seeds and sesame seeds. and about 10 curry leaves. Now add in the rolls and saute once carefully without breaking the rolls and then serve on a platter. Garnish the colocasia rolls with freshly grated coconut & finely chopped fresh coriander leaves. Serve it hot or cold. 
The other way is to deep fry the aloo-wadis and then garnish in a similar fashion.
You can make a lot of Aloo vadis and store it in freezer bags in the deep freezer.
Save the steamed rolls before garnishing and whenever required just heat some vadis in a microwave and add fresh garnish and serve. Isn't that impressive. You can impress your husband or your guests by serving exotic snacks in a jiffy.

Since this recipe has sesame seeds I am sending it to Easy n Tasty recipe's cooking with seeds event – Sesame seeds


  1. i would love to try this one mom used to make it..looks good..

  2. Mouth watering...long time I had ...gr8 to see you back :)..apna plan yaad hai na ;)

  3. This is one of my favorite snacks, yours has turned out perfectly ! Looks yum !

  4. Looks fabulous and comforting... Good one!!!

  5. I love this, we call it Patra in gujarati..yummy!

  6. Hi. Shankar, a Madrasi writing this. Post retirement, I tried this item. Plain cooked it and just ate them without any oil. Wonderful.

  7. Hi,
    Can you tell me where you got colocasia leaves in Singapore? Thanks!

  8. I love reading your blog because it is such a different way of eating and cooking than I have ever done! These look good though.Click here for more information : - Catering Indian Food

  9. many times i ahve made alu wadi..n everyone likes it very much but today i made it and its very itchy...what can i do now? pls dont tell all my hard work is gone :(

  10. I make aluwadi and it tastes very good and everyone likes it a lot but this time i made it in d same way using tamarind and all...but it is giving itchiness today...what should i do with it now ? pls dnt say its all gone waste :(


Thank you for visiting Sukanya's Musings. Your Feedback/Suggestions/Comments are extremely valuable and important to me as they help me to improve and keep me updated with the latest developments. Hope that you keep visiting my blog and encourage me further.


Related Posts with Thumbnails
LinkWithin Related Stories Widget for Blogs