- Yield: 15 pieces
- Prep Time: 15 minutes
- Cook Time: 35 minutes
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
- Alu Leaves ( Colocasia Leaves) - 4 Leaves ( 1 big leaf + 3 small leaves)
- Gram Flour (Besan) - 1 cup
- Rice Flour - 1/4 cup
- Ginger Garlic paste - 2 tsp
- Garlic - 1 tsp ( grated)
- Red Chilli powder / Malwani Masala - 3 tsp
- Garam Masala Powder - 1 tsp
- Turmeric powder ( Haldi) - 1/2 tsp
- Tamarind - Big lemon sized ball
- Jaggery ( gul / gudh) - 3 tsp
- Coriander Powder ( Dhania) - 1 tsp
- Cumin powder ( jeera) - 1/4 tsp
- Oil - for deep frying
- salt - as per taste
- Soak tamarind in 1/4 cup of warm water for 10 minutes.
- Mash it well and collect the water alone and discard the pulp .
- Wash and pat dry the Colocasia ( Alu/ Arvi) leaves.
- Cut off the stem and the thick vein. You may also use a rolling pin to flatten it out.
- Mix all the ingredients like the besan, salt, rice flour, ginger garlic paste, spices and jaggery and the tamarind water.
- Add very little water if required and mix well to make a thick smooth paste.
- Now place the big leaf (back facing the top) and apply the besan paste( batter) to it.
- 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.
- Similarly place the third and fourth leaf applying batter on each of them.
- Then fold the sides and roll them up.
- Again add some batter on the top.
- Heat water in a deep bottomed pan.
- Place a strainer with a leaf on it.
- 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)
- Once the roll cools down completely cut them into thin round slices.
- Deep fry them on a low flame until they are golden brown and crisp. Serve them hot.