Alu Vadi (Chamkura Vadi / Patra) Recipe
Alu Vadi, also known as Patra or Chamkura Vadi in Marathi and Gujarati, is a beloved Maharashtrian snack. Layers of colocasia (arbi) leaves are coated with a spicy and tangy besan (gram flour) batter, rolled tightly, steamed, sliced, and pan-fried or shallow-fried to crispy perfection. The result: spiral slices packed with flavor and a satisfying crunch
Ingredients
- For the Batter & Roll:
- 18 –20 fresh colocasia arbi leaves, stems & veins trimmed
- 1½ cups chickpea flour besan
- 2 –3 tbsp tamarind pulp or tamarind water
- 2 –3 tbsp jaggery or brown sugar
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp ginger paste or crushed garlic
- ½ tsp asafoetida hing
- 2 tbsp sesame seeds plus more for tempering
- 1 tsp fennel seeds optional
- Salt to taste
- Oil & baking soda pinch
- Water as required to make a spreadable batter
- For Tempering & Frying:
- 2 –3 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp sesame seeds
- A few curry leaves and dried red chilies optional
- Shredded coconut and fresh coriander for garnish
Instructions
- Serve Alu Vadi hot as a tea-time snack, appetizer, or side dish.
- Pair it with green chutney, sweet tamarind-date chutney, or as a crunchy accompaniment to a main meal.
- They stay crisp if kept in an airtight container and can be served over 1–2 days
- Be Leaf-Safe: To avoid itching from colocasia leaves, ensure thorough cooking and use tamarind or lemon in the marinade.
- Archana's Kitchen
- Batter Balance: Adjust jaggery/tamarind levels for desired sweet-sour spice balance.
- Healthier Option: Steam slices and skip frying for a lighter version. Alternatively, bake them at 200 °C for 10–12 minutes per side.
- Spice Milieu: Enhance flavor with ginger, garam masala, or diced green chili in the batter.
- Storage: Cooked rolls and sliced vadis can be refrigerated (2–3 days) or frozen for up to a month.
Video
Notes
Prepare the Leaves & Batter
Clean leaves, remove thick veins/stems and gently flatten using a rolling pin to help rolling easily. In a bowl, mix besan, tamarind pulp, jaggery, spices, seeds, oil, and asafoetida. Add water gradually to form a smooth, spreadable paste; add baking soda at the end and stir well. Roll the Patra
Stack 5–6 leaves one over another, alternating direction. Spread a thin layer of batter across each leaf. Tighten and roll from bottom to top, applying batter on folds to seal. Repeat for all leaves. Steam the Rolls
Place rolls seam-side-down in a steamer. Steam for 20–30 minutes until firm and cooked through. Allow to cool before slicing about ¼ inch thick. Temper & Pan-Fry
Heat oil in a skillet, add mustard and cumin seeds. When they crackle, toss in the sliced vadis and sesame seeds, cooking for 5–6 minutes per side until golden and crisp. Garnish with coconut and coriander.
Clean leaves, remove thick veins/stems and gently flatten using a rolling pin to help rolling easily. In a bowl, mix besan, tamarind pulp, jaggery, spices, seeds, oil, and asafoetida. Add water gradually to form a smooth, spreadable paste; add baking soda at the end and stir well. Roll the Patra
Stack 5–6 leaves one over another, alternating direction. Spread a thin layer of batter across each leaf. Tighten and roll from bottom to top, applying batter on folds to seal. Repeat for all leaves. Steam the Rolls
Place rolls seam-side-down in a steamer. Steam for 20–30 minutes until firm and cooked through. Allow to cool before slicing about ¼ inch thick. Temper & Pan-Fry
Heat oil in a skillet, add mustard and cumin seeds. When they crackle, toss in the sliced vadis and sesame seeds, cooking for 5–6 minutes per side until golden and crisp. Garnish with coconut and coriander.