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) .

- 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.

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