Wednesday, 24 June 2009

Patra ~ Alu Wadi ~ Taro Leaves Pinwheels

alu wadi
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One can see few similarities in Gujarati and Maharashtrian cuisine, due to the geographical similarities in these two states. Infact they were one state before India got Independence. On 1st May 1960, these two states of Maharashtra and Gujarat were formed on linguistic lines.
Few dishes are prepared in Maharashtrian as well as Gujarati Cuisine but have different names, like Puran Poli is a Maharashtrian sweet dish, which is known as Gali Rotli in Gujarti Cuisine. Famous Gujarati Khandvi is known as Suralichi Vadi. One such dish which is prepared in both the cuisines is Patra ~ Alu Wadi.

Patra ~ Alu Wadi is a popular Gujarati and Maharashtrian snack. Taro or Colocasia leaves are rolled and filled with besan tangy and spicy paste. It resembles a green and gold pinwheel when sliced. Patra is also known as "pathrode," and the leaves are also called "alu" or even "elephant ears." The art of rolling the patra is important so that it binds the paste with the leaves while they are being steamed.

8 - 10 Patra Leaves /Alu Leaves/ Taro Leaves Half Bowl of Besan (Bengal Gram Flour) 2 Tablespoon Garlic Paste
2 Teaspoon Red Chilli Powder
1 Tablespoon Tamarind Pulp
1/2 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
11/2 Tablespoon of Jaggery
Salt as per taste

1 Teaspoon Mustard seeds
1 Teaspoon Fenugreek seeds
2 Teaspoon Sesame seeds
Grated Coconut and Coriander leaves for Garnishing


1. Wash all the Taro leaves carefully and then wipe it with clean cloth.

2. In a small bowl dissolve Jaggery and Tamarind pulp and leave it for 30 minutes.
3. Now make thick besan paste in a bowl, by placing besan, garlic paste, red chilly powder, coriander powder, turmeric powder, Salt to taste, tamarind and jaggery pulp. Add oil to this paste and if required very less water to make a thick paste.
4. On a clean surface, place a big taro leaf and with the help of your fingers spread the besan paste on the front side of the leaf.
5. Now a place another smaller leaf on the bigger leaf and apply the besan paste on it.
6. Now fold both the sides of layered leaves and keep applying the besan paste on every fold. Now roll the leaves tightly and keep on applying the paste on every fold and make a log.

7. In a similar way apply the paste to the rest of the Taro leaves.
8. Steam the Taro leaves log for 20 - 30 minutes.
9. Once they are steamed, allow them to cool and then cut the logs vertically. Once they are cut the will give a pin wheel look filled with spicy and tangy besan paste.

10. Few people prefer eating steamed Patra / Alu Wadi by dipping it in oil. And few deep fry them. But I prefer it by tempering them.
11. For tempering, heat oil in a deep vessel. Once the oil is hot add Mustard seeds and fenugreek seeds. Once they start spluttering add Sesame seeds.
12. Place the steamed Patra / Alu Wadi in this tempering and mix it well. Allow it to cook in this tempering for 1 Minute.
13. Garnish the Patras / Alu Wadi with grated Coconut and chopped Coriander leaves and serve it with either hot tea or serve it as a side dish in your main course

This is my entry for Priyanka's Shaadi Ki Thali Event, as Patras are prepared as one of the savoury snack during Gujarati weddings


Finla 24 June 2009 at 12:57  

I have seen this in few blogs and each time i think you need real talent to make this, it looks so difficult.
I would love to eat them though as it looks really yumm.

Shama Nagarajan 24 June 2009 at 13:22  

looks yummy dear....nice recipe

Vikis Kitchen 24 June 2009 at 13:32  

Love the way u described the procedure to do the taro leaf. I have seen the patra - alu wadi dish in the freezer of Indian stores. I will buy a pack this week:) Tempting post.

Gita Jaishankar 24 June 2009 at 13:46  

Delicious pinwheels...they look very appetizing. I can try your dish for a get-together next time :)

lubnakarim06 24 June 2009 at 14:03  

Simply awesome recipe....very new to me....looks yummy....

suvi 24 June 2009 at 14:18  

i can give anything to have this right now!!

Parita 24 June 2009 at 14:26  

I love patras, oh my i havent had them in a very long time..i wish i cud have them here!

Bindiya 24 June 2009 at 14:55  

My ma-in-law is from Gujarat and she makes these, they r absolutely delicious!thanks for the step-by-step recipe!

Khaugiri 24 June 2009 at 15:06  

I love Alu wadi....... Nice discription Purva....

Unknown 24 June 2009 at 16:15  

Lovely and very detailed step by step procedure. thanks for sharing. 24 June 2009 at 16:42  

Is this a traditional recipe. It sounds good.

Unknown 24 June 2009 at 16:51  

Hmm.......looks tempting..Will try once...Nice Purva......

chakhlere 24 June 2009 at 19:56  

woww Purava !!
I love those Alu Wadi!!
seeing them after very long time.. reminds me of my mom's Alu wadis!!

BTW first time here!!
Nice blog and nice recipes!!!

Manju 24 June 2009 at 21:48  

ive just had this once in my life and i love it!!

Varsha Vipins 25 June 2009 at 03:19  

My grandmom use to make dishes with these leaves..looks awesome purva..:)

Preeti Singh 25 June 2009 at 05:01  

I love thisssssssssss....1st time here and you have made me drool....and now really I'm feeling like eating...but I'll not get taro leaves here.. :(

chef and her kitchen 25 June 2009 at 05:54  

They came out perfect Purva..yummy..

Unknown 25 June 2009 at 06:42  

Purva I was thinking of making these for my children. My mother used to make it for us. Saw these leaves in the nearby supermarket. Will try them soon.

Savi-Ruchi 25 June 2009 at 07:31  

In Karnataka this is called pathrode. The difference is, instead of besan we use rice + toor dal. Visit my space for my version of pathrode. I love them & can have 3 times a day. Will try your version for sure. Thanks a lot :)

Priya Suresh 25 June 2009 at 08:31  

Looks yummy purva, i have seen this dish in many blogs, but never tried yet!

Bhawna 25 June 2009 at 13:30  

I eat frozen patra that comes in Indian grossery store. Thanks for the recipe its time to eat fresh.

Ashwini 25 June 2009 at 16:46  

Love Patras.. Will try to find those leaves bext time.. Looks yummm

Deepthi Shankar 25 June 2009 at 18:40  

I absolutely love this .. awesome

Trupti 26 June 2009 at 13:38  

hey purva what a coincident..I also posted alu vadi y'day..urs looks delicious

Bergamot 26 June 2009 at 14:06  

looks really tasty... i love alu wadi.

Red Chillies 27 June 2009 at 22:09  

We temper our Alu Wadi too or eat it as is. Looks delicous. My mom used to make of besan flour, but my MIL makes it using coconut and Taro leaves.

Jaishree Iyer 28 June 2009 at 15:48  

Alu wadi looks awesome purva..:)I like it very much....nice recipe

Jyoti 29 June 2009 at 07:50  

My neighbor back in India always gave me these whenever she made it...these looks perfect. Love these!

Unknown 29 June 2009 at 08:56  

hummm interesting purva never tasted this looks yum yum.

notyet100 29 June 2009 at 20:02  

looks traditional,..if this is prepared during gujarati wedding u can send this for my event,,,i will be glad to hve gujarati platter from ur side if u can send,..;-)

Sia 30 June 2009 at 15:05  

We make similar dish in Mangalore and it's called Patrode, one of my most fav dish!

Gopi Shah 30 June 2009 at 16:11  

Patra looks yummy and perfect! I wish I could get them here. I am wondering that how do you find these leaves outside india?

Nithya 1 July 2009 at 05:40  

Looks yummy.. this dish is absolutely new to me. Good one.. will try it soon.

First time to your blog and I find it really interesting. Nice collection of recipes and nice pics too.. Keep it going. will be here often.

Do take a look at my blogs when you find time.

Sonal 1 July 2009 at 05:46  

looks yummy purva! i never had them before, but as mom is from maharastra..she keep telling me stories but these food. she is familiar with both maharastrian and gujurati cuisine cos of her friends :). will try them soon

Yasmeen 1 July 2009 at 22:40  

We get patras frozen here,I like them:)

Unknown 2 July 2009 at 17:31  

This is one of my faves, looks delicious !

VJ & Shillu 6 July 2009 at 17:13  

Purva - how have u been? Love the new look (yeah, I know its been long since I came here) - Shillu (Aabharan, thru our lens)

Anupama 6 July 2009 at 23:09  

Hi Purva,

Aluchi Wadi is a firm favourite in my house. Thanks for a great recipe. I also particularly liked the Rava Open Sandwich. I think it will be a great after school snack for my son.

vidhas 7 July 2009 at 07:33  

This is new to me and sounds great. Nice step by step explantion. Perfect for the event.

Indian Khana 11 July 2009 at 04:40  

Looks so gud...Im thinking for long to make is too...did you read my mail gal?

Recipeswap 11 July 2009 at 16:14  

I've eaten patra just once and this looks absolutely delicious.

Unknown 17 July 2009 at 21:35  

That is an interesting recipe. Looks healthy and delicious.

Jennifer 18 July 2009 at 07:21  

Your recipes looks yummy and loved the way you share with us.Good work

sangeeta 1 August 2009 at 12:27  

thanks for dropping by...i could come to your's this way....
i love patra n used to grow taro leaves's not available here in delhi easily...
you have a nice blog..

Anu 1 August 2009 at 19:19  

First time to your blog. You have a very nice space here. Looks yummy dear...
Never tried this but looks delicious.....
Thanks for visiting my blog and for your lovely comment.....

Vidya 2 August 2009 at 20:03  

Thanks for dropping by Purva. You have a lovely space, I'd love to visit often. Patra is delicious. My mom makes it, we don't get the leaves here. You've explained it in detail.

kitchen queen 12 August 2009 at 10:56  

this dish is so creative and full of effort.It looks appetising and good good recipe. you can visit my blog view my recipes and give your comments

Mythreyi Dilip 14 August 2009 at 18:06  

Hi Purva, you have a colourful and lovely blog dear, ur recipes are so unique and different, i loved the appetizer recipes and i am going to give try on them. Keep in touch, going to be a frequent visitor. 16 August 2009 at 08:39  

Hi Purva you have a lovely blog.
with yummy dishes to try on ur blog .
pls stop by at my blog if u get a chance dear


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