Crispy Vegan Alu Wadi | Patra Recipe

1 Mins read
vegan Alu Wadi Recipe

Indulge in the delightful flavors of traditional Indian cuisine with a vegan twist. Our Crispy Vegan Alu Wadi, also known as Patra, is a savory snack that brings together the earthy goodness of Colocasia leaves and a blend of aromatic spices. This plant-based version of a classic dish retains all the crispiness and flavor while eliminating animal products

This Recipe is free from :

  • Wheat
  • Peanuts
  • tree nuts
  • dairy
  • casein
  • soy
  • egg
  • sesame
  • fish
  • shellfish

Ingredients For Alu Wadi

  1. Bunches of Alu / Colocasia leaves – 4 to 5 .
  2. Besan – ½ th cup
  3. Rice flour – 2 TBSP
  4. Turmeric powder – 1 TSP
  5. Red Chilli powder – 1 TSP
  6. Coriander cumin powder – 1 TSP
  7. Jaggery – 1 TBSP
  8. Tamarind juice – 1 TBSP
  9. Salt to taste.
  10. Water – ½ cup

 How To Make Vegan Alu Wadi

  1. In a bowl add besan, rice flour and all the other masala. Mix well. To that add jaggery and tamarind juice. Add little water at a time and mix well. Make it into a thick flowing batter like pancake batter.
  2. Take a leaf and cut its stalk as close to the leaf as possible. Flip it over and roll with a rolling pin. This reduces the shallowness of the leaf and helps in making the leaves a little flat.
  3. Take the biggest as the base leaf. Take batter and spread it evenly all over the leaf. Take a smaller leaf and put it above the first leaf. Spread the batter again over it. You can use as many leaves as you want.
  4. Fold the base part of the leaves first and spread batter on it again. Fold the sides and spread the batter again. Start making rolls. Spread batter over each fold. Do not make too tight a roll.
  5. In a steamer boil water. Grease the insert plate with oil. Place the roll on the plate. Insert the plate in a steamer , close the lid and steam the roll for 15 minutes on medium flame.
  6. Let the roll cool down completely. Cut into ½ inch pieces. Thinner the pieces , more crispier the wadi.
  7. Heat oil in a kadai on medium flame. Once the oil is hot , deep fry the wadi’s on medium to low flame until they are golden brown in color.
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