Alu Vadi Recipe

Alu vadi is a snack recipe popular in Maharashtra and Gujrat. It’s very tasty and crispy snacks for tea time, party as well. It is also called in Maharashtra- Alu, Gujarat-Patra, uttar Pradesh- Aravi. Alu vadi is also famous in eastern UP and Bihar.

Ingredients

  • 10-12 colocasia leaves
  • 1 cup of gram flour
  • 1 tbsp of roasted sesame seeds
  • 1 tbsp of ginger- garlic paste
  • ¼ tsp of turmeric powder
  • 1 tsp of red chilli powder
  • 1 tsp of coriander-cumin seeds powder
  • 1 tsp of jaggery
  • 1 tbsp of tamarind juice
  • salt to taste
  • oil

Procedure:-

  1. Soak the tamarind in water.
  2. Take gram flour in a big bowl.
  3. Add turmeric powder, red chilli powder, coriander and cumin seeds powder, roasted sesame seeds, salt to taste.
  4. Mix it well together.
  5. Add grated jaggery (you can soak tamarind and jaggery together).
  6. Add ginger garlic paste, tamarind pulp.
  7. Add water little by little and make smooth batter (paste).
  8. The consistency of the batter should neither be too thick nor too thin. It should be easily spread on colocasia leaf.
  9. Keep it aside.
  10. Take a leaf and cut its stalk as close to leaf as possible.
  11. Flip it and spread the batter evenly all over the leaf.
  12. Take another leaf and keep it above the first leaf.
  13. Spread the batter over it.
  14. You can repeat same steps 2-3 times.
  15. You can keep as many leaves as you want.
  16. Make the roll. Do not make too tight.
  17. Heat the water in steamer.
  18. Take a steamer plate and grace the oil on it.
  19. Put the rolls in steamer plate.
  20. Place the steamer plate in steamer.
  21. Cover the lid and steam it on medium flame for 12-15 minutes.
  22. Take it out in a plate.
  23. Let it cool down.
  24. Cut in to ½’’ wide pieces.
  25. Heat a pan and add 2 tbsp of oil.
  26. Add 1 tsp of sesame seeds.
  27. Place the vadi and fry it on both sides on medium flame until it turns golden and crispy.
  28. You can dip fry also.
  29. Take out the vadi in a serving plate.
  30. Serve the alu vadi with ketchup or chutney.

Tip:

  • You can add green chilli and garlic paste also.
  • You can store the steamed vadi in freezer for about 2-3 months.
  • Take it out 1 hour before making, bring it to room temperature, fry it and eat.