Indian Patra Rolls (Alu Vadi)
Patra Rolls, also known as Alu Vadi, are a beloved Indian snack featuring nutrient-rich taro leaves generously coated with a tangy, sweet, and spicy chickpea flour paste, then steamed, sliced, and pan-fried to crispy perfection.
For 4 servings
Prepare the Taro Leaves: Wash the taro leaves thoroughly. Carefully trim off the thick, fibrous veins from the back of each leaf using a small knife, being careful not to tear the leaf. This makes them pliable for rolling.
Make the Paste: In a large bowl, combine chickpea flour, tamarind paste, grated jaggery, ginger-garlic paste, chopped green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, asafoetida, and salt. Gradually add water, mixing well to form a thick, smooth, spreadable paste. It should be thick enough to coat the back of a spoon without dripping.
Assemble the Rolls: Lay one large taro leaf, shiny side down, on a clean work surface. Spread a thin, even layer of the chickpea flour paste over the entire surface of the leaf. Place a slightly smaller leaf on top, oriented in the opposite direction (stem end of the second leaf over the tip of the first), and spread another layer of paste. Repeat with 2-3 more leaves, stacking them and spreading paste between each.
Roll and Steam: Fold in the sides of the stacked leaves by about 1-2 inches. Starting from the stem end, tightly roll the stack into a firm log. Repeat with the remaining leaves and paste to form 2-3 logs. Place the rolls in a steamer basket or on a perforated plate, ensuring they don't touch. Steam over boiling water for 20-25 minutes, or until a knife inserted comes out clean and the rolls feel firm.
Cool and Slice: Carefully remove the steamed rolls from the steamer and let them cool completely to room temperature. This is crucial for clean slicing. Once cooled, slice each roll into 0.5-inch thick pinwheels.
Pan-Fry or Temper: Heat vegetable oil in a large non-stick pan over medium heat. Add mustard seeds and let them splutter. Then add sesame seeds and curry leaves, and sauté for a few seconds until fragrant. Gently place the sliced patra rolls in a single layer in the pan.
Crisp and Serve: Pan-fry the patra rolls for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary. Garnish with fresh cilantro and a squeeze of lemon juice before serving hot with chutney or as is.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Leaf Preparation is Key: Thoroughly removing the thick veins from the taro leaves prevents itchiness (due to calcium oxalate crystals) and makes them easier to roll.
- 2Cool Completely: Allowing the steamed rolls to cool fully before slicing is essential for neat, intact pinwheels. Slicing them warm will cause them to crumble.
- 3Adjust Paste Consistency: The chickpea flour paste should be thick enough to spread without dripping but not too stiff. Adjust water gradually.
- 4Tight Rolling: Roll the logs as tightly as possible to ensure they hold their shape during steaming and slicing.
Adapt it for your goals.
Baked Patra
Instead of pan-frying, brush the sliced patra with a little oil and bake at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden and crisp for a healthier option.
Spicy KickSpicy Kick
Add extra green chilies or a pinch of cayenne pepper to the paste for a hotter version, or serve with a fiery green chutney.
Sweet & Sour GlazeSweet & Sour Glaze
After pan-frying, toss the patra in a quick glaze of tamarind pulp, jaggery syrup, and a dash of chili powder for an extra layer of flavor.
Why this is on our healthy list.
Rich in Vitamins & Minerals
Taro leaves are packed with Vitamins A and C, iron, and calcium, contributing to overall health and immunity.
Good Source of Fiber
Chickpea flour and taro leaves provide dietary fiber, aiding digestion and promoting satiety.
Antioxidant Properties
Spices like turmeric, cumin, and coriander are known for their antioxidant and anti-inflammatory benefits.
Frequently asked questions
Taro leaves contain calcium oxalate crystals, which can cause an itchy or irritating sensation. Proper cooking (steaming thoroughly) and the addition of acidic ingredients like tamarind help neutralize these crystals.
