alu wadi, aluvadi

Difficulty:

EASY

Preparation Time:

15 Minutes

Cooking Time:

45 Minutes

Total Time:

60 Minutes

Servings:

4

Alu Wadi is a traditional Maharashtrian Snack recipe that is made using Colocasia (Alu/Taro/Patra) leaves that are layered and rolled in a tangy, spicy chickpea batter and are steamed. The steamed rolls are then cut in bite sized pieces and deep fried or simply shallow fried as per preference. This recipe is also a popular part of the Gujarati cuisine.

Colocasia or Arbi, is a tropical plant and its leaves are rich in several important micronutrients, fiber and may help control blood sugar. The leaves are good for your gut and heart health. 2 of the most common and lip smacking dishes that are made out of these colocasia leaves are the Alu Wadi and Alu chi Bhaji (gravy style preparation).

However, note that colocasia leaves might cause irritation to your hands and throat if eaten raw or are not procured from a good source. So make sure to check the leaves before you buy.

Ingredients:

For the tempering:

Direction:

  • To start with, remove the stem of colocasia leaves and wash with clean water. Make sure they don’t tear off while washing. Pat them dry or spread it on a kitchen towel to remove excess water.
alu wadi, patra, colocasia leaves
  • Take chickpea flour in a bowl. To it, add white sesame seeds, red chilli powder, turmeric and salt.
chickpea flour
chickpea flour batter
  • Add tamarind+ jaggery pulp and make a smooth paste using water. You can make the pulp using equal quantities of tamarind and jaggery. Simply soak them in hot water for 15-20 mins and then squeeze out the pulp. You can use a store bought tamarind paste too.
  • The batter should be of a coating consistency, neither too thin nor too thick. It should be easily spreadable on the leaves.
besan batter
besan batter
  • Now for making the rolls, take one leaf and remove the excess short stem portion. Place it with the back side of the leaf facing up. (The side with veins should be the upper side).
colocasia leaves, alu wadi
alu wadi, colocasia leaves
  • Apply a slightly thick, even layer of the prepared batter. Place another leaf on top of it, now with the upper side of the leaf facing upwards. Also invert the direction of leaf as shown below.
alu wadi
alu wadi
  • Similarly apply the batter to the upper side. Again place another leaf inverted and apply the batter. Repeat this process 3-4 times (3-4 leaves).
  • Now start rolling the leaves to make a firm cylindrical shaped roll. Remove any excess batter that comes out while rolling.
  • Similarly prepare rolls with all such colocasia leaves.
alu wadi
alu wadi
alu wadi
alu wadi
  • Place them in a steamer or cooker (without the whistle on) on medium heat for 15-20 mins to steam.
  • Turn off the flame and open the lid after 5-10 mins.
alu wadi
  • Now, once the rolls are cooled down completely, slice them into pieces. Adjust the thickness as you prefer.
alu wadi
  • For frying the prepared alu wadi, heat 1 tablespoon oil in a pan. Add mustard seeds, asafoetida and turmeric.
  • Add in the sliced pieces and sauté over low-medium heat for 5 mins.
tempering
alu wadi, patra
  • Add sesame seeds and chopped coriander. Mix well and turn off the flame.
alu wadi, patra
  • Remove and serve with some freshly grated coconut (optional) and chopped coriander.
alu wadi, patra, colocasia leaves roll

Difficulty:

EASY

Preparation Time:

15 Minutes

Cooking Time:

45 Minutes

Total Time:

60 Minutes

Servings:

4