Alu Wadi (आळुची वडी)

Alu wadi is one of the 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.



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

For tempering :

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


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) .
  • 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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