Alu Wadi is a traditional Maharashtrian snacks made with colocasia (taro) leaves which is called as Alu in Marathi or Patra in Hindi . These leaves are layered with a spicy, tangy and sweet chickpea flour paste and then rolled into a log which is then steamed and sliced into thin Vadis (circles), hence the name Alu Wadi or Alu chi Vadi (in Marathi).
These can be served as snacks or a perfect side dish with your meal.
1 & 1/2 cup Besan.
1/4 cup Rice Flour.
2 tbsp Sesame Seeds.
10 Alu chi Paan(Colacasia leaves)
Oil for shallow frying.
Salt to taste.
1 small Onion.
2 tbsp Coriander seeds.
1 tbsp Red Chilli Powder.
1/2 tsp Turmeric Powder.
1 tsp Peppercorns.
1/2 tbsp Tamarind Pulp.
1 tbsp Grated Jaggery.
1 tbsp Oil.
Wash and dry the alu leaves.
Take a leaf and cut its stalk as close to leaf as possible.
Add all the ingredients for masala in a mixie jar and grind well to form a smooth paste.
Remove in a big bowl.
Add besan and rice flour.Mix well.
Add a little water at a time,if required to make a thick paste.
The consistency of the batter should neither too thick nor too thin. It should be easy to spread.
Beat the batter really good until it becomes light. Batter is already.Add sesame seeds and salt,mix well.
Take the biggest leaf as the base leaf.keep it upside down.
Take batter and spread it evenly all over the leaf.
Spread the batter with hands. You can use spoon too.
Take a smaller leaf and put it above the first leaf.
Spread the batter again over it.
Repeat this process with all the leaves.I have used 5 leaves,You can use as many leaves as you want to make one roll.
Fold the base part of the leaves first and spread batter on it again.
Fold the sides and spread the batter again.
Start making roll. Make a tight roll.
Cut in center to make 2 parts of the roll.
Finish all the leaves in a similar way.
Fill steamer with 3/4 water and heat till water starts boiling.
Grease the upper vessel of steamer with oil and place it on the pot.
Put the rolls with sealed side facing down in the vessel.
Close the lid and steam on medium heat for 15 minutes.
Remove and Let it cool down.
cut into about 1/2” wide pieces.
The thinner is the vadi, the crispier it will be.
Heat up oil. Drop the vadi in oil and fry until it turns nice reddish from both sides.
Take alu vadi out of oil, drain excess oil and transfer them into a serving plate.
Tip:These can be made and stored in zip lock bags in freezer for about 2-3 months.Can be stored in freeze for about a week.