Make your snack time tastier & nutritious with Alu vadi | Aloo vadi | Gujarati Patra | Gharwalaswad

Alu vadi | Aloo vadi | Gujarati Patra is a traditional Maharashtrian snack made by stuffing colocasia leaves with a smooth paste of gram flour along with spicy, sweet-sour flavours. It is then rolled, steamed, and fried. Alu vadi is enjoyed with evening tea or as a side dish.

Colocasia leaves have high nutritional value so should be included in our diet once in a while.

Let's get started.

Ingredients

1. 4-5 colocasia leaves rinsed and air-dried ( alu leaves )
2. 3 tbsp gram flour (besan)
3. 3 tbsp tamarind syrup, prepared by boiling 1 tbsp jaggery and some tamarind pulp.
4. 2 tbsp sesame seeds
5. 1 tsp red chili powder
6. 1 tbsp coriander powder
7. 1 tbsp ginger-garlic paste
8. 1 tbsp cumin
9. 2 tbsp rice flour
10. 1 tsp carom seeds
11. 1 tsp poppy seeds
12. 1/2 bowl freshly chopped coriander
13. A pinch of asafoetida (hing)
14. A pinch of turmeric
15. Salt as per your taste
16. Oil for frying

Servings: 7-8 alu vadis

Cuisine: Maharashtrian | Gujarati | Indian

Total time: 30 mins

Method

You can check out the video recipe here -

1. Cut the central thick veins of the leaves and flatten with a rolling pin. Check out the video to see it in action.
2. In a bowl, mix all the ingredients. The mixture should not be too thin. It should have the right consistency to apply on the leaves.
3. Keep it aside for 5 mins.
4. Place one leaf on a flat surface.
5. Apply the mixture to the leaf.
6. Place another leaf over it in an inverted manner and apply the mixture on it.
7. Repeat the last 2 steps for 2-3 leaves.
8. Make a set of 4-5 leaves for one roll. Check out the video for the procedure.
9. Fold the vertical edges and apply the mixture.
10. Roll the set from one end to the other end.
11. Apply the mixture on both ends.
12. Similarly prepare other rolls if you have more leaves.
13. Place the rolls in a steamer and steam for 10-15 minutes.
14. Check if the rolls are steamed properly by pricking a fork or a toothpick. If the fork/toothpick comes out to be clean the rolls are perfectly steamed.
15. Remove the rolls from the steamer and let them cool for 10 mins.
16. Cut each roll into 1/2 inch thickness.
17. Shallow or deep fry the vadis as per your choice. You can enjoy the steamed vadis as well for the more healthier option.
18. Garnish the vadis with fresh coriander leaves or grated coconut and serve with chutney of your choice.

Note: To store the rolls for 1-2 days, refrigerate the steamed rolls after bringing them to room temperature.