Traditional / Festive Recipes
Alu Vadi - Patra
This is a Maharashtrian style preparation of 'Alu wadi' as we call it in Marathi. Mostly made during festive occasions, especially during Ganpati Festival. Its a typical Maharashtrian and Gujarati snack
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 15 pieces
- Total
- 50 min
Ingredients
- 4 Leaves ( 1 big leaf + 3 small leaves)Alu Leaves ( Colocasia Leaves)
- 1 cupGram Flour (Besan)
- 1/4 cupRice Flour
- 2 tspGinger Garlic paste
- 1 tsp ( grated)Garlic
- 3 tspRed Chilli powder / Malwani Masala
- 1 tspGaram Masala Powder
- 1/2 tspTurmeric powder ( Haldi)
- Big lemon sized ballTamarind
- 3 tspJaggery ( gul / gudh)
- 1 tspCoriander Powder ( Dhania)
- 1/4 tspCumin powder ( jeera)
- for deep fryingOil
- as per tastesalt
Method
- Step 1
Soak tamarind in 1/4 cup of warm water for 10 minutes.
- Step 2
Mash it well and collect the water alone and discard the pulp .
- Step 3
Wash and pat dry the Colocasia ( Alu/ Arvi) leaves.
- Step 4
Cut off the stem and the thick vein. You may also use a rolling pin to flatten it out.
- Step 5
Mix all the ingredients like the besan, salt, rice flour, ginger garlic paste, spices and jaggery and the tamarind water.
- Step 6
Add very little water if required and mix well to make a thick smooth paste.
- Step 7
Now place the big leaf (back facing the top) and apply the besan paste( batter) to it.
- Step 8
Now take another leaf and place it upside down ( again its back facing the top) and again add the batter and spread it evenly on the leaf.
- Step 9
Similarly place the third and fourth leaf applying batter on each of them.
- Step 10
Then fold the sides and roll them up.
- Step 11
Again add some batter on the top.
- Step 12
Heat water in a deep bottomed pan.
- Step 13
Place a strainer with a leaf on it.
- Step 14
Place the roll, cover it and steam for 20-25 minutes. ( alternatively you may also steam them in a pressure cooker without whistle on low to medium heat)
- Step 15
Once the roll cools down completely cut them into thin round slices.
- Step 16
Deep fry them on a low flame until they are golden brown and crisp. Serve them hot.
