Alu Vadi (Patravadi)
Colocasia leaves layered with a spiced, tangy besan paste, rolled tight, steamed, sliced into spirals and pan-fried with a crackling sesame tempering.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 200 kcal
Equipment
- •Steamer
- •Rolling surface
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 9 g
- carbs
- 24 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 200 kcal
Instructions
- 1
Mix besan (gram flour), rice flour, tamarind, jaggery, turmeric, chilli powder, ginger-garlic paste, salt, and water into a thick paste.
- 2
Place a colocasia leaf vein-side up and spread a thin layer of paste over it. Stack another leaf and repeat for 4-5 layers.
- 3
Fold the sides inward and roll tightly into a log. Repeat with the remaining leaves.
- 4
Steam the rolls for 25-30 minutes until firm. Let them cool completely before slicing.
- 5
Slice the cooled rolls into thick discs.
- 6
Heat oil in a pan and pop the mustard and sesame seeds. Shallow-fry the vadi (pinwheel) slices on both sides until lightly crisp.
- 7
Serve warm as a snack or side dish.
Chef's tips
Cool the steamed rolls completely before slicing so they do not crumble. Spread the paste evenly to get neat spirals.
Ingredient substitutions
- colocasia leaves → collard greens (non-traditional)
Storage
Refrigerate steamed (unfried) rolls for up to 2 days; fry fresh before serving.
Reheating
Shallow-fry refrigerated slices again to refresh crispness.
Common mistakes to avoid
- •Cutting into the rolls while they are still warm, which makes them break apart.
Serving suggestions
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