Alu Vadi, popular Maharashtrian snack, is a colocasion leaf stuffed and rolled with besan (gram flour) and spices.
In this preparation, a mixture of besan, multigrain flour, onion, and garlic are used as stuffing. This can be shallow fried or deep-fried.
Alu VadiCourse: Snacks, BreakfastCuisine: IndianDifficulty: Medium
Colocasia leaves – 4 (large)
Besan – 1 cupient 2
Bhajni – 1 cup (optional)
Onion (chopped) – 1 medium
Turmeric powder – 1/3 tsp
Garam masala – 1 1/2 tsp
Coriander powder – 1 1/2 tsp
Cumin powder – 1 1/2 tsp
Jaggery (grated) – 2 to 3 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 chilies – 3
Coriander leaves – handful
Garlic – 15 to 20 cloves
Ginger – 1/4″ piece
- 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).
- 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.