Pathra - Alu Wadi (Maharashtrian style)

Recipe by
Total Time:
4-8 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • 5 - medium-sized taro leaves/colocasia leaves
  • 400 g (2 cups) - gram flour/besan
  • 2 tbsp - jaggery
  • 2 tbsp - curd
  • 1.5-1.75 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 1 tsp - coriander powder
  • 1.25 tsp - salt
  • 1 tsp - ginger, chopped (optional)
  • 6 cloves - garlic, chopped (optional )
  • 1 tsp - khus khus (poppy seeds) paste (optional)
  • 200 ml (1 cup) - water for making batter
  • For seasoning: 2 tsp - oil
  • 1 tsp - mustard seeds
  • 2 tsp - chopped coriander leaves
  • 2 tsp - grated coconut

How to Make Pathra - Alu Wadi (Maharashtrian style)

  • Soak the khus khus for 4 hours and make a smooth paste with ginger and garlic.
  • In a bowl, make a smooth batter of besan, red chilli powder, turmeric powder, coriander powder, jaggery, curd, salt, khus khus paste with 200 ml of water.
  • Spread a plastic sheet or banana leaves (face down) on the kitchen platform.
  • Apply a thin layer of the batter on the back side of the colocasia leaf. Place another leaf over it and apply batter.
  • Repeat with the 3rd, 4th and 5th. Fold the sides and roll to form a cylindrical roll.
  • Tie this roll with cotton thread or vazha naaru.
  • Place the rolls in a pressure cooker (without weight) or a steamer and steam for 30 minutes. The colour of the leaves will slightly change.
  • Check the rolls by piercing with a pointed knife in the roll. The gram flour batter should not stick to the knife.
  • Take out the rolls and allow them to cool for 10 minutes.
  • Cut the rolls into equal sized pieces.
  • Heat 2 tsp of oil in a kadhai/frying pan. Add 1 tsp of mustard seeds.
  • When the seeds begin to crackle, add the pathra pieces and slowly stir with a flat spatula for 5 minutes (both the sides).
  • Garnish with chopped coriander leaves and grated coconut.
  • Recipe Courtesy: Niya's World