Tag Archives: fritters

Alu Vadi

It is the awesome weather days here in the UAE,  perfect wintry mornings to start the day sipping  piping hot masala chai . As I water my balcony plants and enjoy the reflection of the sun rays  from the glass pane of a multi-storey building across the street falling on our balcony plants and was admiring this calm moment being in midst of nature, these Colocasia leaves spread out in all directions catches the eye.

Colocasia leaves
Colocasia leaves

This potted plant was brought home from our friend’s garden, they live in a big power-plant township and have a beautiful house with gardening patch on all sides of the house. The front garden has all the fragrant flower plants, the sides have Papaya trees and Colocasia plants, and in the backyard is the vegetable patch where she plants all the seasonal veggies. I get some supply of home-grown vegetables from them whenever anyone of us is visiting each other. The leaves, as seen in the picture, were growing big and so I made use of them to make this famous Maharashtrian recipe. ”Thank you” Naina (if you happen to read this) for giving us the plant and the joy of enjoying the fresh garden leaves Alu Vadis :).

This is also a popular recipe of Gujarat state of India, where it is known by the name Patra/Paatra.

ashus-Alu Vadi/Paatra
ashus-Alu Vadi/Paatra


Alu leaves/Colocasia leaves: 10-15 nu.

chickpeas Flour/Besan: 200 gm

Tamarind : 20 gm

Sesame seeds: 1 Tbsp

Ajwain/Carom Seeds: 1 Tsp

Red Chili Powder: 2 Tsp

Turmeric Powder: 1 Tsp

Garam Masala Powder: 1/2 Tsp

Salt : To Taste

Water: 200 ml (As needed to make a medium thick batter).

Cooking Oil: 200 ml ( for deep-frying)

Note: I have used medium-to-small leaves.

Alu Vadi ingredients
Alu Vadi ingredients


Wash and clean the leaves, and dry using the kitchen towel/tissue. Soak the tamarind in 50 ml water/half katori water. Use this tamarind pulp, but sieve it before use.

Take the besan in a bowl, add all the spices, 1 Tbsp oil, Sesame and Carom seeds, tamarind pulp and mix. Add only as much water as required to make a medium thick batter.

Apply this chickpeas flour batter to the underside of each leaf, then place another leaf on top and apply the batter, and then again place the next leaf on top and continue the layers.

Alu leaves and besan batter
Colocasia leaves and chickpeas flour batter
Apply the prepared batter to the leaf

After a few leaves, fold the tops parts of the leaves and bring to the center, then fold the lower part and form a bundle-shape. Apply another coat of batter on the top of the bundle. Start applying batter to the remaining leaves and form another bundle if any leaves were remaining.

Grease the cooker basket/plate to place in the cooker to steam these Colocasia bundles.

Colocasia leaves coated with chickpeas flour batter

Steam the leaves for 15-20 min in the steamer or pressure cooker (without whistle).

Steamed Colocasia pinwheels

When cool then cut the steamed roll into thin slices, and deep fry until crisp in hot oil. One can also shallow fry them using little oil, if one does not like deep-fried foods.

Fried Alu Vadi/ Paatra
Fried Alu Vadi/ Paatra


  1. Serve the crispy fried pinwheels with tomato ketchup or mint yogurt dip. It is served as part of a Maharashtrian thali meal too. It is usually cooked on occasion of festival and served as fried item of the special menu.
  2. The steamed pinwheels are also used to add to a spicy gravy or can be cut and made into a dry sabji as my mother used to make, it was one of my favorites. I will have to wait for the next batch of leaves to make the dry sabji post :).

This is also a favorite snack in Gujarat. During my stay in the state, I would see it as a snack item sold in Farsan shops, a fasting selling item that would get sold out within an hour or so in the shop near my residence. In Gujarat they do add a little |sugar to the ingredients list, but I have never used sugar. The tamarind is used to avoid itchy discomfort in the throat that it causes, an irritant in the leaves causes it, to some people after eating. Lemon juice can also be used, but I feel the tamarind pulp gives the batter the perfect taste.

I enjoyed sharing another of my Maharashtrian recipe with you all, looking forward to hear your thoughts.

Have a great weekend, Happy Sunday. For us, in this part of the world, it is the start of another week tomorrow.  Enjoy 🙂 .


Oats and Bottle Gourd Fritters, my healthy breakfast recipe.


We all are aware of starting the day with a good breakfast. To make it a healthy breakfast we need to make a dish that is balanced, having all the nutrient components. The dish in this post is one such that provides us with the carbohydrates, proteins, fats, Vitamins & minerals, and also has dietary fibre. Dietary fibre is essential to the daily diet as it adds bulk, providing the necessary roughage needed for our normal bowel movement and emptying.

The recipe is simple, uses cooking oats and grated bottle gourd as the main ingredients.


Bottle Gourd- 1/2 small (1 bowl grated)

Oats- 1/2 Bowl (8-10 tsp)

Carom seeds- 1/2 tsp

Sesame seeds- 1 tsp

Green chilli- 1Small, finely chopped

Green coriander & garlic paste- 1tsp (can also use chopped coriander and crushed garlic clove)

Olive oil- 1 ml (used just to grease the pan)

Salt- To taste.


Wash the bottle gourd and grate it. Add carom seeds and sesame seeds, finely chopped green chilli and 1 tsp of the green herb paste.

IMG_9506Add the oats and salt and mix all the ingredients together. The juice of the grated bottle gourd is sufficient to mix the oats and make a dough-like mixture.


Divide this mixture into 4 portions. Heat a frying pan on medium flame of the gas stove and add 1/2 tsp Olive oil or whichever cooking oil you use.


Flatten out each portion of the mixture into the pan and cook, turning over and using the left over oil. Cook till it is golden in colour and crispy.


Once done, remove the fritters on the serving dish that is kept ready. They can be served with yogurt and mint dip/chutney. These should be eaten hot to enjoy the delicious taste and crispiness.


This is one of the many healthy dishes that I cook for breakfast. It is essential to use less quantity of fat in our diet. Any change in our diet pattern does not happen overnight. But if one wishes, then it is never too late to start eating healthy food, cooking it with all the necessary ingredients and taking care that it is appealing to the sight and tasty for the taste buds.  A little effort of eating healthy on a daily basis is beneficial in the long run.

Happy cooking this dish. Looking forward to your interaction in the form of comments.


ashu 🙂