Alu Wadi (आळुची वडी)

Alu wadi is one of the most popular maharashtrian and gujrati dish.Generally prepared from alu leaves /taro root leaves /colocasis leaves.

Like Alu Vadi, Kothimbir Vadi is also one of the classic dish prepared in maharashtra.

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ALUCHI VADI | ALUCHYA VADYA

course : snacks,full meal plate
cuisine : maharashtrian,gujrati
prep : 10 minutes
cook : 30 minutes
total : 40 minutes
servings : 3-4
author : suchita satpute

INGREDIENTS :

Main Ingredients :

10-15 – Alu leaves (Choose fresh Alu-leaves which are not itchy.It can cause itchiness to tongue, throat and hands too.)
Oil( You can deep fry or shallow fry it’s up to your choice.)

For batter :

2 cups of besan
7 – 8 green chillies
8 – 9 garlic cloves
1 tspoon jeera (cumin seeds)
1/2 tspoon ajjwain (carom seeds)
Tamarind as per taste
Jaggery as per taste
1/2 tspoon turmeric powder
Salt to taste
Water as required

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For tempering :

1 tbspoon oil
2 tspoon til (sesame seeds)
1teaspoon mohri (mustard seeds)
Curry leaves
Coriander leaves

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METHOD :

Soak the tamarind.And prepare a fine pulp from it.
Rinse the leaves well and wipe them dry.
Remove the central veins and stalks of the leaves.
Prepare the paste of green chilly,garlic, jeera,carom seeds and turmeric.
For batter,to besan flour add tamarind pulp,jaggery and the above prepared paste.
To make roll,Use 3-4 leaves (if the leaves are small) and 2-3 leaves (if the leaves are large) .

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Place the edges of the leaves vertically and then spread the batter on it.
Roll the leaves tightly .
Place the rolls on a plate in steamer.
Steam the rolls for 15-20 minutes.
On cooling make the even slices of 1/4 inch or 1/2 inch thickness.
You can now shallow fry or deep fry the slices.
Now temper them with mustard seeds(mohri) ,sesame seeds (til).
Garnish it with grated coconut and coriander leaves.
Your Alu wadi is ready to serve and eat.

STEP BY STEP METHOD OF PREPARING ALUCHI VADI | ALUCHYA VADYA :

Soak the tamarind.And prepare a fine pulp from it.
Rinse the leaves well and wipe them dry.
Remove the central veins and stalks of the leaves.
Prepare the paste of green chillies,garlic, jeera,carom seeds and turmeric.

For making batter,to besan flour add tamarind pulp,jaggery and the above prepared paste.
To make roll,Use 3-4 leaves (if the leaves are small) and 2-3 leaves (if the leaves are large) .