AALU VADI

AALU  VADI

Aalu vadi is an authentic Maharashtrian snacks that is popular on both Maharashtrian and Gujratian ciusine. This is a Rakhi Special Recipe. Aalu means Arbi in Maharashtra and in Gujarat it is also known as Gujarathi patra.

Method is little tricky but once you prepare it you will learn to prepare it again and again

Ingredients :

• Arbi patta (Colocasia leaves)-10pcs.
• Gram flour -1cup (150gm )
• Turmaric powder 1/3 tsp
• Red chill powder 2/4 tsp
• Cumin powder 1'2 tsp
• Coriander powder 1/2 tsp
• Blackpaper powder 1/4 tsp
• Salt to taste 

• preparation to make alu vadi

  • Soak the tamarind in 1/4 cup water for 30 mins.
  • Rinse the taro leaves well and wipe them dry

    

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  • Prepare them as shown in the pics below like removing the central vein and stalks etc.
    

    

  making alu vadi batter

  • Now squeeze the tamarind directly into the water and extract the pulp.
  • Take all the ingriedients for the batter in a mixing bowl.

    

    
    

    
  • Add the tamarind pulp and mix well to make a thick batter.

    
  • Add some water if required.
  • Check the taste and add more salt or powdered jaggery if required.
  • The batter has to be really thick.

  making alu vadi

  • For the first roll use 10 leaves and for the second roll use remaining 10 leaves.

    

    
    

    
  • Now spread the batter on each leaf and arrange them as shown in the above pics.

    

    
    

    
  • Roll the edges vertically and spread some batter on them.

    

    
    
  • Now roll horizontally and tightly.
  • Keep on applying the batter on each fold as you roll.

    

  steaming alu vadi

  • Place the rolls on a greased steamer pan.
  • Steam the rolls for 20-25 minutes.

    

    
    

    
  • When warm or cool, slice them and temper them. or you can deep fry them and serve with green chutney.

  making tempering alu vadi

  • For tempering heat oil in a pan. pop the mustard seeds first.
    

    

    
    
  • Then add the sesame seeds, curry leaves and asafoetida. saute for a few seconds.
  • Then add the sliced rolls and saute till they get browned.

    
  • You can also just pour the tempering mixture on the sliced rolls.
  • Sprinkle grated coconut and coriander leaves on the alu vadi or patra and serve hot or warm