This Pathare Prabhu Patwad Fulfills Our Pursuit for Better Snacks

In the pursuit of better snacks.

Ketaki Rajan Jayakar

Deep fried or tossed in oil with a tempering of spices, this snack is unique to western India. Colocasia leaves are layered with gram flour, seasoned with spices, rolled, steamed, cut into roundels and fried. 

Although the recipe remains same, more or less, across different states in this region, its name changes depending on the language - Alu Wadi in Marathi, Paatra in Gujarati, Patrel in Parsi and the Pathare Prabhu community calls it Patwad. 

Pathare Prabhus of Maharashtra are affluent and they absolutely love seafood and non-vegetarian delicacies. So much so that they stuff shrimps or mutton kheema in their Patwad. 

Patwad holds an important place in their festive menus and we have a recipe of the vegetarian version.   This recipe will yield 20-25 patwads, depending on the size of the leaves. It takes about one hour and thirty minutes to make.


250 gms chickpeas 

Medium sized colocasia leaves, a bunch 

1 tsp whole jeera

1 tsp ginger garlic paste

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala or parbhi sambar which is a special masala of the Pathare Prabhus

2 tbsp freshly chopped corriander leaves

Juice of half a lemon

Salt to taste.  


1. Soak the chickpeas overnight and drain it the next morning.  

2. Add jeera, salt,  ginger garlic paste, lemon juice and then grind it to a fine dry mixture.

3. Add red chilli powder, garam masala and turmeric powder  and chopped coriander leaves  to the mixture.

4. Wash the colocasia leaves, trim them and flatten their stems. Dab some water on the leaf and spread the chickpea and spice mixture on the leaf loosely. 

5. Then roll the leaf tightly and make them into cylindrical parcels which you can steam conveniently in a pressure cooker or a steamer.

6. Steam it in a cooker till four whistles, or for about 25- 30 minutes. After it is steamed, let it cool.

7. Cut 1/2inch slices and deep fry the pieces on medium fire till they turn light brown and crisp.

8. Serve them with green chutney or tomato ketchup. 


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