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    Home » Indian

    Swiss Chard Aloo Vadi {Patra, Pathrado}

    Published: Nov 17, 2016 · Modified: May 3, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 26 Comments

    157 shares
    Jump to Recipe

    Swiss Chard Aloo Vadi is recipe is my take on the Maharashtrian Aloo Vadi that is traditionally made with colocasia leaves. These spicy, sweet, and tangy Vadi's are pan-fried with sesame seeds for a tasty snack or appetizer.

    Aloo Wadi on a pan
    Jump to:
    • Colocasia Leaves
    • Swiss Chard for Patra
    • Benefits
    • Process
    • Recipe

    Colocasia Leaves

    Also known as Patra in Gujarati or Pathrado in Konkani, this dish is traditionally made with Colocasia leaves. Colocasia leaves are large green leaves that are often found in Indian grocery stores and can be hard to find in regular US grocery stores.

    Swiss Chard for Patra

    Every time I visit our local farmers' market I see the fresh, colorful bunches of swiss chard leaves. So one summer I decided to try using them in place of colocasia leaves. The idea was to turn the traditional Aloo Vadi into Swiss Chard Vadi. I followed the exact recipe that I use for the traditional aloo Vadi made with colocasia leaves.

    When my husband and mother-in-law tasted the crispy Vadi, they could not guess that I had not used colocasia leaves. I was excited to have found the greens that are easily available year-round. They make a healthy protein-packed side dish or snack that we all love.

    Benefits

    These swiss chard spiral are not only delicious but also packed with nutrition:

    • Packed with fiber, protein, and folic acid these Vadi make a yummy gluten-free snack or appetizer
    • The rolls can be steamed ahead of time and simply pan-fried when ready to be served.
    • The steamed rolls, as well as pan-fried Vadi, can be frozen, so they make for a perfect make-ahead snack.

    Process

    Step by step recipe to make Aloo Vadi, Patra or Swiss Chard Vadi:

    • Get a fresh bunch of chard leaves with vibrant yellow, red and pink stems.
    Mix colored Swiss Chard Leaves
    • Trim the thick stems and wash the leaves a couple of times. Pat dry each leaf with some paper towels. Then fold each leaf into the half with the stem vein running in the middle of the leaf. Carefully cut the thicker vein, while trying to keep the leaf in one piece. Sometimes the leaves do split into two on the top, which is ok. The key is to trim thicker stems which makes rolling the leaves easy.
    Stems removed from Swiss Chard leaves on a cutting board
    • Mix gram flour, red chili powder, turmeric powder, tamarind pulp, jaggery, and salt with some water. Make a smooth paste that is not too thick or thin. Add water a little bit at a time, to get a good consistency that is slightly thinner than peanut butter.
    Swiss Chard leaves, stems on a cutting board with gram flour paste in a  bowl
    • Each roll can use 10-12 leaves. So depending on how many leaves you have, divide up the leaves into different piles, each having leaves that go from smallest to biggest leaf. I had about 24 leaves, of all different sizes so I decided to make 2 rolls.
    Swiss Chard leaves with gram flour paste spread over
    • Start with the biggest leaf and lay it upside down on a large cutting board. Apply about 1 tablespoon of the gram flour paste evenly to the leaf using your fingers. Put another leaf that is slightly smaller or the same size on top of the first leaf.  Apply the paste to the back of the second leaf. Repeat this process for the first 10-12 leaves, starting from the biggest leaf to the smaller ones. Then roll the stack of leaves starting from the narrow end. Roll as tightly as possible, folding any thin edges inward. Keep the roll aside.
    Swiss Chard leaves layered with gram flour paste and rolled for Aloo Wadi
    • Repeat the same process for the remaining leaves and make another tightly folded roll. Arrange the rolls in a lightly greased steamer rack.
    Swiss Chard leaves rolls placed in a steamer basket for Aloo Wadi
    • Add some water to the steamer pot and put on medium-high heat. Put the steamer rack with the rolls in them in the pot. Cook covered for 15 mins. Turn the heat off. Let the rolls cool down completely.               

    Steaming in Instant Pot

    Add 1 cup of water to the stainless steel insert. Place the steamer basket inside and close the lid with a pressure valve to venting. Select a Steam option and cook for 10 minutes with an external timer.  Turn the Instant Pot off and open after 5 minutes as the rolls finish cooking. Open the Instant Pot and take the steamer out.

    Steamed swiss chard rolls in a steamer basket
    • These rolls can be refrigerated upto a week or frozen individually in zip lock bags for later use. Cut each roll into half and then cut each half into 6-7 pieces about ¼ inch thick slices also known as Vadi.
    Steamed Swiss Chard rolls cut into thin discs
    • Heat a skillet on medium high heat and lightly grease with some cooking oil. Arrange the vadi on the skillet. Sprinkle half of the sesame seeds on top. Cook for 4-5 mins, spread remaining oil over them and then carefully flip each vadi. Sprinkle remaining sesame seeds on top. Cook for another 4-5 mins or until the vadi's are golden brown and crispy.
    Aloo Vadi on a frying pan with sesame seeds
    • These Layered swiss chard spirals or Aloo Vadi can be optionally garnished with chopped cilantro and freshly grated coconut. They taste best served hot!

    Love these healthy, make ahead snack and appetizers? Here are some of our favorites:

    • Kothimbir vadi
    • Rava Dhokla
    • Dudhi Muthia

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    swisschardspiralrolls
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    5 from 5 votes

    Layered Swiss Chard spirals {Aloo Vadi}

    Layered Swiss Chard Spirals are spicy, sweet and tangy rolls, pan fried to perfect crispiness and sprinkled with sesame seeds. 
    Prep Time25 mins
    Cook Time15 mins
    Total Time40 mins
    Course: Appetizer, Snack
    Cuisine: Indian
    Servings: 6
    Calories: 166kcal
    Author: Archana Mundhe

    Ingredients

    • 24 large swiss chard leaves
    • ¾ cup gram flour
    • 1 tablespoon Kashmiri red chili powder
    • ¼ teaspoon turmeric powder
    • 2 tablespoons tamarind pulp
    • 3 tablespoons jaggery brown sugar
    • 1 teaspoon kosher salt
    • 2 tablespoon avocado oil
    • 1 tablespoon brown sesame seeds
    • 2 tablespoons cilantro chopped optional
    • 1 tablespoon frozen grated coconut optional

    Instructions

    • Trim the thick stems and wash the swiss chard leaves a couple of times. Pat dry each leaf with paper towels. Fold each leaf into half with the stem vein running in the middle of the leaf. Carefully cut the thicker vein, while trying to keep the leaf still in one piece. Sometimes the leaves do split into two on the top, which is ok. The key is to trim thicker stem which makes rolling the leaves easy.
    • Mix gram flour, red chili powder, turmeric, tamarind pulp, jaggery and salt with some water. Make a smooth paste that is not too thick or thin. Add water slowly to get a good consistency that is slightly thinner than peanut butter.
    • Each roll can use 10-12 leaves. So depending on how many leaves you have, I would divide up the leaves into different piles, each having leaves that go from smallest to biggest leaf. I had about 24 leaves, of all different sizes so I decided to make 2 rolls.
    • Start with the biggest leaf, lay it upside down on a large cutting board. Apply about 2 to 3 teaspoons of the gram flour paste evenly to the leaf. After the first leaf has a thin layer of paste applied all over, take another leaf that is slightly smaller or same size as the first leaf. Put it on top of the first and apply some paste to the back of the second leaf. Repeat this process for the first 10-12 leaves, starting with the biggest leaf to the smaller ones. Then start rolling the stack of leaves starting from the narrow end. Roll as tightly as possible and folding any thin edges inward. Keep the roll aside.
    • Repeat the same process for the remaining leaves and make another tightly folded roll. Arrange the rolls in a lightly greased steamer rack.
    • Add 1 cup of  water to the steamer pot and put on medium-high heat. Put the steamer rack with the rolls in them in the pot. Cook covered for 15 mins. Turn the heat off. Let the rolls cool down completely. Then cut each roll into ¼ inch thick slices. 
    • Heat a skillet on medium high heat and grease with 1 tablespoon oil. Arrange the slices on the skillet. Sprinkle half of the sesame seeds on top. Cook for 4-5 mins on medium heat, spread remaining oil over them and then carefully flip over. Sprinkle remaining sesame seeds on top. Cook for another 4-5 mins or until the Vadi are golden brown and crispy.
    • Layered swiss chard spirals or Aloo Vadi can be optionally garnished with chopped cilantro and fresh grated coconut. Enjoy hot!

    Notes

    Notes:
    To steam in the Instant Pot, add 1 cup of water to the stainless steel insert. Place the steamer basket inside and close the lid with pressure valve to venting. Select the Steam option and cook for 10 minutes with an external timer.  Turn the Instant Pot off and open after 5 minutes as the rolls finish cooking. Open the Instant Pot and take the steamer out. 

    Nutrition

    Calories: 166kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Sodium: 829mg | Potassium: 920mg | Fiber: 5g | Sugar: 13g | Vitamin A: 12145IU | Vitamin C: 57.8mg | Calcium: 128mg | Iron: 4.8mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Indu says

      November 17, 2016 at 4:59 pm

      Excellent idea! I will try this too now !

      Reply
      • Archana says

        November 17, 2016 at 5:01 pm

        Thank you Indu! Let me know how you like them. I found them tasting exactly like the alu wadi.

        Reply
    2. Tasty Eats Ronit Penso says

      November 17, 2016 at 5:38 pm

      Such an interesting way of preparing Swiss chard. I will keep it in mind. 🙂

      Reply
      • Archana says

        November 17, 2016 at 5:40 pm

        Thank you! Please let me know how you like it.

        Reply
    3. Hans D. Susser says

      November 18, 2016 at 4:18 pm

      These look very appetizing, I,ll be preparing these for sure. Thank you 🙂

      Reply
      • Archana says

        November 18, 2016 at 4:36 pm

        Thank you Hans! I would love to know how you like them.

        Reply
    4. Kouzounas Kitchen says

      November 21, 2016 at 10:17 pm

      Great recipe!!

      Reply
      • Archana says

        November 21, 2016 at 10:17 pm

        Thank you!

        Reply
    5. Nandini says

      November 30, 2016 at 11:42 pm

      I love the one they sell in stores I usually eat it for snack 🙂

      Reply
      • Archana says

        November 30, 2016 at 11:56 pm

        I agree Nandini, they make a great snack.

        Reply
    6. msersgettingfit says

      December 05, 2016 at 11:04 am

      Good thinking! I'll have to try this!

      Reply
      • Archana says

        December 05, 2016 at 3:55 pm

        Thank you! I am sure you will love the flavors.

        Reply
    7. Karina Pinella says

      December 13, 2016 at 1:01 am

      Looks great. We had a great chard harvest this summer. Too bad I didn't come across this recipe then.

      Reply
      • Archana says

        December 13, 2016 at 10:18 am

        Oh I know, Def save it for next year. You will love the flavors.

        Reply
    8. cook the beans says

      January 20, 2017 at 5:25 pm

      This looks amazing! Love those flavours ?

      Reply
      • Archana says

        January 20, 2017 at 7:33 pm

        Thank you! These indeed are super flavorful!

        Reply
    9. Kirti says

      May 04, 2019 at 11:07 pm

      Archana dear, I came across your blog & bought the instant pot & it’s accessories.

      You totally motivated me & I love the options . Especially cooking multiple things at once .

      I put away my rice cooker , crock pot & pressure cookers .
      Will have to give this recipie a shot .

      You are awesome .

      Love you.5 stars

      Reply
      • Archana says

        May 09, 2019 at 7:59 pm

        Thank you!! You made my day with your kind feedback.

        Reply
    10. Protima Advani says

      June 19, 2019 at 8:21 pm

      Hi Archana,

      Can I use honey instead of jaggery? How much should I use? I plan to make it this weekend.

      Thanks

      Reply
      • Archana says

        June 19, 2019 at 8:47 pm

        Yes you can use honey and use same way as the jaggery

        Reply
    11. Stuti says

      July 01, 2020 at 12:23 pm

      Any ideas for other leaves we can use for the same? This recipe was great and I could not tell it wasn’t the arbi leaves

      Reply
      • Archana says

        July 02, 2020 at 8:39 pm

        Collard greens also work great!

        Reply
    12. Uma says

      August 08, 2020 at 1:16 pm

      Greetings Archana, I don’t have tamarind pulp. Can tamarind paste be used?
      Love your book, website, blogs. I have great success with everything I try here.
      Uma

      Reply
      • Archana says

        August 08, 2020 at 4:51 pm

        Yes you can add tamarind paste

        Reply
    13. Unaiza says

      October 23, 2020 at 2:46 pm

      Will the instant pot steam time be the same if we used cabbage leaves? Thank you!

      Reply
      • Archana says

        October 23, 2020 at 7:49 pm

        I have not tried this recipe with cabbage leaves. But i believe it will be the same time

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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