Traditional Aloo Vadi Recipe A Flavorful Maharashtrian Delight

Aloo Vadi, also known as Patra in some regions, is a delicious and spicy Maharashtrian snack made using colocasia (arbi or taro) leaves and a gram flour-based stuffing. But in some households, there's a special twist where instead of using only colocasia leaves, mashed potatoes (aloo) are added to the stuffing, making it heartier and more flavorful. This fusion version, popularly known as Aloo Vadi, blends the earthiness of leaves with the comfort of potatoes. Here’s how to prepare it step by step.

Ingredients
For the Vadi:

● 8-10 colocasia (arbi) leaves – medium-sized, fresh and clean

● 2 medium-sized boiled potatoes – mashed

● 1 cup besan (gram flour)

● 2 tbsp rice flour (optional, for extra crispness)

● 1 tbsp tamarind pulp

● 1 tbsp jaggery – grated

● 1 tsp red chilli powder

● ½ tsp turmeric powder

● 1 tsp coriander powder

● 1 tsp cumin powder

● Salt to taste

● Water – as needed

● Oil – for shallow frying or tempering

For tempering:
● 1 tbsp oil

● 1 tsp mustard seeds

● A pinch of asafoetida (hing)

● A few sesame seeds (optional)

● Fresh grated coconut and chopped coriander – for garnish


Preparation Method
Step 1: Prepare the Leaves
● Wash the colocasia leaves thoroughly.

● Trim the thick veins using a knife without tearing the leaf.

● Pat them dry using a kitchen towel.

Step 2: Make the Stuffing
● In a large bowl, mix mashed boiled potatoes, besan, rice flour, tamarind pulp, jaggery, red chilli powder, turmeric, coriander powder, cumin powder, and salt.

● Add water slowly to make a thick, spreadable paste. The mixture should not be runny.

Step 3: Assemble the Aloo Vadi
● Take one leaf (smooth side down) and spread the stuffing mixture evenly.

● Place another leaf on top and repeat the process (stack 3–4 leaves).

● Once all the layers are stacked and coated, gently roll the leaves into a tight roll (like a Swiss roll).

● Secure the roll with string if needed.

Step 4: Steam the Roll
● Place the roll in a steamer and steam for about 20–25 minutes until it becomes firm.

● Allow it to cool completely.

● Once cooled, cut the roll into ½-inch thick slices.

Step 5: Fry or Temper
● You can shallow fry the slices in a little oil until golden brown on both sides for a crispy snack.

● Alternatively, temper some mustard seeds, hing, and sesame seeds in oil, and toss the steamed vadis for a lighter version.


Serving Suggestions
Serve hot Aloo Vadi garnished with fresh grated coconut and chopped coriander. It pairs beautifully with green chutney or even as a side with dal-rice. This snack is not only flavorful but also packed with nutrients from the colocasia leaves and protein from gram flour.

Final Thoughts
Aloo Vadi is a beautiful example of how regional ingredients and simple techniques can create something truly comforting and festive. Whether served during a traditional Maharashtrian meal or as a tea-time snack, it never fails to win hearts.