Alu Vadi

It is a snack recipe popular in Maharashtra and Gujarat. Alu Leaves means Colocasia leaves in English. 

 

    These leaves are layered and rolled with mixed flavored(spicy, sweet, and tangy) coarsely grind mixture. This snack is prepared by two cooking methods. 1st it is steamed then it is generally shallow fry(with some tempering). 



    Alu Vadi is made through different methods and a variety of ingredients, which vary from place to place. Here I am sharing the recipe of my mother used to make for us.



Alu Vadi

 

Ingredients:-

Alu Leaves - 12-15 nos.

For Stuffing Mixture -

Besan - 1 Cup

Grated Coconut - 1 Cup

Rice Flour - 1 Tbsp

Cumin Seeds - 1 tsp

Ajwain - 1/2 tsp

Hing - 1/4 tsp

Garam Masala Powder - 1/2 tsp

Jaggery - 1 &1/2 Tbsp

Turmeric - 1 tsp

Ginger - 1/2 inch

Garlic - 3-4 cloves

Green Chili - 2-3 nos.

Tamarind Pulp or Lemon Juice - 1 Tbsp

Salt - to taste

Water - as required

For Tempering - 

Oil - 1 Tbsp

Mustard Seeds - 1 tsp

Garnish - 

Fresh grated Coconut

 

Method:-

1. Mix all ingredients of stuffing mixture into a blender jar and with the help of water make a coarsely paste of it. 

2. Wash the Alu leaves. Drain out the water. 

3. Place one Alu leaf at the bottom(rough side on top). Place some prepared mixture over it and spread it.

4. Now place another leaf on top of the mixture. Follow the same way by spreading mixture. Repeat the same process by using a 4-5 leaf layer.

5. Roll this layered leaves. To remain it intact can use thread.

6. Make another roll by the same method.

7. In a steamer pot. Place the rolls and steam it for 15-20 minutes.

8. Once Steaming done. Take out the roll from pot allow it to cool down a bit, they can place it in the fridge for 4-5 hours resting(can do it without fridge also)

9. Slice the roll. In a hot pan with tempering of mustard seeds, shallow fry it on both sides.

10. Serve hot with a garnish of grated fresh coconut.

 

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