#aluvadi
#pathrode
#chembilappam
#chembilavada
#konganispecial
#maharashtrincuisine
Alu vadi or pathrode recipe also known as patra is stuffed rolled chembila snack that is popular in both Maharashtrian and Gujarati cuisine.
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.
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.
ingredients:
greenchilly 3
ginger 2 pics and garlic
small jeera 1tsp
turmeric powder 1tsp
tamarind pulp ( small lemon size)
jaggery water 4tsp
rice powder 250g
garm flour 1 1/2 cup
salt.
