Alu vadi or pathrode is also known as patra in India and a popular dish specifically in Maharashtra and Gujrat. It is made of Colocasia leaves(Alu/Aloo chi pane in Marathi) and besan.
Colocasia leaves also known as taro leaves or arbi leaves. The roll is stuffed with tangy/sweet/spicy gram flour paste,  leaves are stacked onto each other and formed into a roll. Then steamed and deep fried or tempered with cumin seeds and sesame seeds.
Colocasia leaves can be irritant which causes intense discomfort to the lips, mouth, hands and throat. This acridity is caused in part by microscopic needle-like raphides of calcium oxalate monohydrate. But it can be removed by using Lime/lemon juice or Tamarind. These rolls can be made(steamed) in advance and then fry as needed.

Ingredients:
30-32 Colocasia leaves

Paste:
1 and 3/4th cup Besan/ chickpea flour
2 Tbsp coriander powder
1 1/2 Tsp cumin powder
2 heap Tsp of sesame
1/2 Tbsp and 1 Tsp red chili powder(depending on the spicyness)
3 big garlic cloves crushed
salt as per taste
2-3 Tbsp Lemon juice/tamarind pulp
water to make thick batter around 1 cup and 2-4 Tbsp more if needed

Method:
Wash all the leaves and using knife, remove the base stalk from leaves. Also remove the other excess/hard stalks/veins on the leaves. Now run a rolling pin over the leaves to evenly flatten the veins. Now wash the leaves again and pat dry.


In a bowl take all the ingredient mentioned in the list of paste and make a spreadable thick paste.


Spread the leaves on a plain surface, Stem side facing up, start with the biggest leaf first. Spread the leaf pointed side up and apply a layer of the besan paste. Now place another leaf with the tip in the opposite direction(or you can place it in same direction as I did). Placing the leaves in the opposite direction helps them to roll easily. Apply the besan paste on the second leaf. Cover the leaf completely with the gram flour paste. Follow the method to stack more 2-3 leaves on this. Now begin to roll the leaves tightly, apply little besan paste on top of each fold. follow the same method for remaining leaves(do not stack more than 4-5 leaves, it takes more time to cook and also makes difficult to make a tight roll. ).


Place rolls in a steamer(one can stack on each other) and let it steam cook for 20-28 minutes. Now remove the steamer stand from steamer and let it cool. Once it is completely cooled, slice it to thin or the thickness you prefer (thin pieces are perfect for deep frying and to make it crispy). and deep fry them until golden brown and crispy from both sides. If one doesn’t like deep fried vadi they can also temper the slices with some cumin seeds, mustard seeds and sesame seeds and cook till golden brown from both sides.

one can also bake them to make it more healthy as deep frying means lot’s calories and fat. Simply preheat oven on 450F place slices on the baking tray and bake it for 8-10 min from bothe sides. Make sure the slices is not too thin as it can burn easily(1/2 inch perfect).