Alu Vadi Recipe | Patra Recipe | Pathrode Recipe | How To Make Alu Vadi

 Alu Vadi Recipe | Patra Recipe

Alu vadi or pathrode recipe With step by step photos – alu vadi also known as patra is stuffed rolled colocasia leaves snack that is popular in both Maharashtrian and Gujarati cuisine.


In hindi, these leaves are called as Arbi ke patte. in marathi, colocasia leaves are known as Alu or aloo. whereas in hindi Alu or aloo is the term for potatoes. This recipe has no resemblance to anything potatoes 🙂 This alu vadi recipe is also known as pathrode.

How to make patra recipe

  • To make patra, the taro root leaves are smeared with a sweet, spicy and tangy besan or gram flour paste and stacked upon each other.
  • They are then rolled and steamed. The steamed rolls are then tempered or fried.
  • You can make these rolls a day before and then temper or fry them the next day. I prefer the tempered ones. However you can also deep fry or shallow fry the rolls.
  • When making patra or alu vadi always use fresh leaves which are not itchy. The itchiness is due to the presence of calcium oxalate crystals and can be pretty itchy to the hands and to the throat & tongue too. So before making the patra, just check for the itchiness. You can ask your vegetable vendor before buying them.
  • The same recipe can also be made with large spinach leaves. So you can substitute spinach leaves with taro root leaves.

These stuffed rolls are served plain or with green chutney. They make for a nice tea time snack as well. Since fresh colocasis leaves or taro leaves are easily available in the monsoons, you can try making this snack at home or for Ganesh Chaturthi festival. if you like recipes with colocasia leaves, then you can make two more recipes with them:

  1. Arbi patta pakoda
  2. Colocasia leaves gravy (alu chi patal bhaji).

I have given Extensive step by step pics for this patra recipe. the preparation looks daunting, but not difficult.

How to make alu vadi or patra or pathrode recipe

1. Take all the ingredients for the gram flour batter in a mixing bowl. This includes all the spice powders, ginger-green chili paste, gram flour and salt.


2. Add the powdered jaggery and tamarind pulp.


3. Stir well and make a very thick batter or paste. Keep aside.



Preparing colocasia leaves for patra recipe

4. Rinse and dry the leaves with a kitchen napkin.

5. Slice the stalk from the base of the leaf.

6. Place the leaf with the veins facing you and slice the middle vein right through the center, taking care not to break the leaf. Remove any other thick veins from the sides too. Keep all the leaves ready like this. instead of using knife (as it might tear the leaf if not used properly) you can also use a belan ( i.e a rolling pin) and gently roll it on the leaves. This will flatten the veins and leaf will not get cut. You can adjust the pressure as per the thickness of the vein.

7. Place the leaf with the vein sides facing downwards and the tip facing you. Apply the besan paste. Before beginning to roll, sort the leaves and place the largest one at the bottom and continue to keep the medium and smaller ones as you stack them up.

8. Now place another leaf with the tip in the opposite direction. Placing the leaves in the opposite direction helps them to roll easily.

9. Apply the besan paste on the second leaf.

10. Completely cover the leaf with the gram flour paste.

11. Now place a third leaf with the tip facing you…

12. and apply the paste on this leaf too.

13. Finish off all the 10 leaves this way. Now fold the leaf from one side as shown in the pic below.

14. Apply the besan paste to the folded side and fold from the opposite side also. Apply besan paste to this second folded side too.

15. Begin to tightly roll the leaves and keep on apply the besan paste with each fold on the top.

16. Almost finished rolling the stack of leaves.



Steaming patra

17. I made two rolls from two batches of 20 leaves. Each roll had 10 leaves. Place these rolls in a greased steamer pan. Steam for 20-25 minutes in a steamer or pressure cooker without the vent weight or whistle.

18. The leaves and the besan paste would be completely cooked and the rolls would hold shape and become firm after cooking.

19. When warm or cooled, slice the rolls into 1/2 inch thickness.

Tempering for patra

20. Heat oil in a pan or kadai. Add the tempering ingredients and fry for a few minutes.

21. Add the sliced colocasia rolls and saute in the oil on a low flame for few minutes.

22. Switch off the flame and lastly add some grated coconut and coriander leaves and give a gentle stir.

23. Serve the alu vadi or patra hot or warm. you can also garnish the alu vadi with coconut and coriander instead of mixing them with the rolls.



Location: Maharashtra, India

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