Alu Vadi – Maharasthra
History :
Alu vadi is also known as Patra or Pathrode, this delicious dish is made of colocasia / taro root leaves, or the leaves of the vegetable we know as Arbi. It’s a delicate preparation brimming with tang and taste, that’s actually made in various other parts of India as well, such as UP, Bihar & Gujarat. The leaves contain phenols, sterols, tannins, flavonoids, and glycosides which help in reducing chronic inflammation such as rheumatoid arthritis. The leaves have significant amounts of vitamin C and beta carotene. It’s best served as a scrummy snack, alongside a mug of tea.
Ingredients :
| Servings of 3 to 4 | |
| 10 colocasia leaves ( Aluchi pane) | 2 green chillies |
| 1/2 tsp red chilli powder | Ginger paste |
| 1 tsp cumin seeds powder | 1/2 tsp turmeric powder |
| 1 tbsp Tamarind pulp | 1/2 tsp Sesame Seeds |
| 2 tbsp jaggery | 2 cup Besan |
| Salt as per taste | 1 tsp rice flour (Optional) |
| Water as require | |
| Tempering | |
| Oil | 2 tsp sesame seeds |
| 1 tsp mustard seeds | Grated fresh cocunut |
| 4-5 curry leaves | Pinch of asafoetida |
| Chopped coriander leaves |
Method :
1 Wash colocasia leaves and wipe them dry and wipe the leaves with the dry cloth.
2 In a mixing bowl take besan, cumin seeds, red chili powder, tamarind pulp, jaggery, rice flour, crushed green chilli, ginger paste, salt, sesame seeds and little water mix well to make thick batter. The batter should be thick.
3 Spread the leaves on plain surface with the darker side down.
4 Now spread the batter on each leaf now place the next leaf on top of it and apply another layer of besan.
5 Continue this process with five leaves.
6 Roll the edges vertically and spread little batter on them. Roll them tightly.
7 Keep on applying batter on each fold.
8 Place the rolls on a steamer and steam cook for 20 minutes. Remove from steamer and let it cool.
9 Cut into thin slices.
10 You can deep fry and serve hot or you can temper them.
11 For tempering heat oil add mustard seeds once it crackle add sesame seeds, curry leaves and asafoetida and finally the sliced alu vadi rolls.
12 Sauté till they turn to browned.
13 Garnish with chopped coriander leaves and grated fresh coconut and serve.
Nutrition :
| Energy 604 cal |
| Protein 24.5 g |
| Carbohydrates 93.2 g |
| Fibre 20,8 g |
| Fat 14.8 g |
| Cholesterol 0 mg |
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