Alu Vadi  (taro, arbi, colocasia leaves vadi) / Pathra/ Pathrode
Alu Vadi  (taro, arbi, colocasia leaves vadi) / Pathra/ Pathrode

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, alu vadi  (taro, arbi, colocasia leaves vadi) / pathra/ pathrode. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Alu Vadi  (taro, arbi, colocasia leaves vadi) / Pathra/ Pathrode is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Alu Vadi  (taro, arbi, colocasia leaves vadi) / Pathra/ Pathrode is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook alu vadi  (taro, arbi, colocasia leaves vadi) / pathra/ pathrode using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Alu Vadi  (taro, arbi, colocasia leaves vadi) / Pathra/ Pathrode:
  1. Prepare 1 . 5 fresh Colocasia leaves
  2. Take 2 . 1tsp Rice Flour
  3. Make ready 3 . 2 cups gram flour
  4. Get 4 . Pinch of Asafetida
  5. Make ready 5 . 1/2 tsp red chili powder
  6. Take 6 . 1/2 tsp turmeric powder
  7. Take 7 . 1/2 tsp cumin powder
  8. Get 8 . 1/4 tsp ajwain
  9. Make ready 9 . ½ tsp ginger garlic paste
  10. Make ready 10 . 1 tsp sesame seeds
  11. Prepare 11 . 1 tbsp jiggery powder
  12. Prepare 12 . 1 tbsp tamrind pulp
  13. Take 13 . 3 tbsp onion finely chopped
  14. Take 14 . salt to taste
  15. Make ready 15 . Oil for deep frying
  16. Make ready 16 . Water as required to make the batter
Instructions to make Alu Vadi  (taro, arbi, colocasia leaves vadi) / Pathra/ Pathrode:
    1. Wash the leaves and wipe them dry.
  2. Make a smooth lumps-free batter using all the ingredients. The batter should be thick like a paste.
  3. Spread a bigger leaf lighter side up and apply a batter. Now place the another leaf in opposite direction and apply some batter. Continue this for five leaves.
  4. Roll the edges horizontally till 1 fold. Apply some batter on that.
  5. Now start rolling the edged vertically tightly. Keep applying the batter on each fold. Apply the batter where end meets.
  6. Place the roll in a steamer or in a pressure cook tin by greasing a tin with oil. Remove the whistle and rubber of cooker lid.
  7. Steam the roll for 20 min.
  8. Remove from steamer and let it cool down for another 20 min.
  9. Cut the roll into thin slices and deep fry them till brown.
  10. Serve with Coriander Chutney or sauce.

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