To begin with let me tell you that Alu Wadi has no potato in it. It is a popular Maharashtrian snack using Colacasia (Arbi) leaves. In Marathi Colacasia leaves are called Alu (अळू ), ‘La’ pronounced as in ‘play’ .
Course Snack
Cuisine Gujrat, Maharashtrian
Keyword Arbi leaves, Colacasia leaves, alu vadi, sweet and sour chatni
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 12Vadi
Author Rama G
Ingredients
4 to 5 Colacasia (Arbi) leaves
1 cup gram flour / besan
2 tsp coriander seeds powder
2 tsp red chilli powder
1 lemon sized tamarind
½ cup jaggery grated
1 tsp sesame seeds
1 tsp garam masala (optional)
salt to taste
Instructions
Mix jaggery and tamarind in ½ cup water and leave it for 15-20 minutes. Squeeze the juice to get a sweet and sour pulp.
Wash the leaves, cut the stalk as close to the leaves as possible and wipe the leaves with a clean and dry cloth.
In a bowl take gram flour, add all dry masalas, salt and the tamarind- jaggery mixture.
Keep adding little water from time to time to form a thick batter. The batter should neither be very thick nor thin. It should be a spreadable consistency.
Check for the spice level at this stage. Once it is cooked, it cannot be altered.
Take the biggest leaf first.
Keep the leaf pointed side up and apply a layer of the besan mix to cover the entire leaf.
Place the next leaf on top of it with pointed side down and apply another layer of gram flour on the entire leaf.
Alternating this way make rolling easier.
Continue this with all leaves.
Fold both sides 1’’ towards inside and apply the paste.
Start rolling from down till you get a fairly tight roll. Apply more paste as you roll and also where the ends meet so that they hold together.
Place the roll on a steamer. You may cut the roll into 2 as I did, if it does not fit into the steamer.
Cover and steam cook for 20 to 25 minutes.
Remove from steamer and allow it to cool.
Once the roll cools cut it into thin slices.
Roast them on a tawa / heavy bottomed skillet till both sides turn crisp.
Garnish with roasted sesame seeds and freshly grated coconut.