Alu Vadi

Alu vadi has a very important place in traditional Maharastrian cuisine. It is popular snack prepared during traditional functions. It is also made for a good  evening snacks.

Ingredients 3 big Colocasia Leaves (Aluchi Paney) 250gms Chana Dal 1 tsp Jeera 1/2tsp Jeera powder 1 tsp Coriander powder 10-12 Garlic Pods ½ inch Garlic 2 lemon juice 1 tsp grated Jaggery 1/2 tsp Turmeric powder 4 Green chillies ½ cup coriander leaves Salt as per Taste 1 small size  chopped onion oil for frying. water.

Method :

To make Paste:

Grind chana dal, jeera, ginger , garlic, green chillies, jaggery, coriander leaves to make thick batter. Later add jeera powder , coriander powder , salt as per taste, lemon juice and chopped onion to batter.

 To make Alu vadi:

Wash  and Pat dry the colocasia leaves. Remove the base stalk from the leaves. Also remove the other excess stalks from the leaves. Now run a rolling pin over the leaves to evenly flatten the leaves.

Now take the largest leaf at the base. Ensure that the dark side of leaf is kept at the bottom. Place the leaf over a flat surface. Apply thin layer of the paste over the leaf . Now fold the leaves from all the side (as per picture) and keep applying the paste before making the next fold. Make sure to make roll tight.

Now steam it in a steamer for 20-30 mins.

After Steaming , allow it to cool. Then cut it into ½ inch pieces. Later deep fry it. Garnish it with chopped fresh coriander leaves and scrapped coconut.

Notes:

1.       In traditional Maharashtrian cuisine , the Alu-vadi is deep fried. However  , it can be shallow fried  to avoid excess oil.

2.       Either one can use big single leaf or 2-3 small leaves to make one roll.

Stepwise Pictures