Alu Vadi
Alu Vadi also called patrode is a popular Maharashtrian snack. It is a colocasia leaves roll stuffed with besan and spices. It can be prepared in various ways. I have prepared it with onion and garlic. In addition to besan, bhajni (multi grain – legume flour) is used.
Measurement: 1 Cup = 180 ml
Makes: 16
Ingredients:
- Colocasia leaves – 4 (large)
- Besan – 1 cup
- Bhajni – 1 cup (optional)
- Onion (chopped) – 1 medium
- Green masala
- Turmeric powder – 1/3 tsp
- Garam masala – 1 heaped tsp
- Corriander powder – 1 heaped tsp
- Cumin powder – 1 heaped tsp
- Jaggery (grated) – 1 tsp
- Tamarind pulp – 1/4 cup
- Sesame seeds – 1 tsp
- Baking soda – 1/4 tsp
- Oil – for shallow / deep frying
- Salt to taste
For the Green masala:
- Green chillies – 3
- Corriander leaves – handful
- Garlic – 15 cloves
- Ginger – 1/4″ piece
Procedure:
- Wash colocasia leaves, discard the stem. Pat them dry.
- Prepare green masala by grinding all the ingredients with little water.
- Take a mixing bowl and combine all the ingredients except oil.
- Add water to make a smooth batter (1 1/2 cup approx).
- Place the largest leaf on the plate upside down.
- Spread the batter evenly.
- Place another leaf in an opposite direction and spread the batter.
- Repeat for remaining leaves.
- Fold the edges sideways.
- Make a roll of it gently.
- Cut the roll into 2 halves, so that it can fit into the steamer.
- Steam the roll for 20 to 25 min.
- Let it cool.
- Slice the roll and deep fry or shallow fry on low flame till crisp and brown.
- Serve hot with tamarind chutney / tomato ketchup.
Tip:
- If you want to make it without onion garlic, then exclude onion and green masala and use red chilly powder. Slightly increase the quantity of garam masala.
- If you avoid bhajni, then use fully besan.
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