Maharashtrian Style Alu Wadi or Patra …

Make this Crispy, Tangy, and Flavourful Alu Vadi this Monsoon 🌧️☔ Season.

💁Ingredients

10 -15 colocasia leaves 👉Alu che pan or Arbi ke patte👈
2 cup chickpea flour /besan
1/4 cup rice flour
1 tbsp ginger garlic & green chillie paste
4 tbsp tamarind pulp
3 tbsp jaggery
2 tbsp chilli powder
1 tbsp coriander powder
1/2 tbsp turmeric powder
1 tbsp Jeera powder
1/2 tbap garam masala powder
2 tbsp white sesame seeds
Salt to taste
4-5 tbsp oil for Shallow Deep fry these slice
👉 white til for garnishing👈

💁Method

Soak the tamarind in ½ cup water for approximately 30 mins.extract the pulp of the soaked tamarind by tightly squeezing it directly into the water.

In a kadhai or pan, roast the sesame seeds till they turn very mild brown in colour to give them a crispy texture.

Remove from the pan and keep them aside.

Rinse the colocasia leaves in water 💦 and wipe them with a dry cloth.

Cut the 💁stalk and scrape the central 💁vein of the leaves such that the 🌿 leaf is smooth .

In a bowl, take the chickpea flour, rice flour ginger garlic & green paste, the extracted tamarind pulp, jaggery, red chilli powder, coriander powder, turmeric powder, cumin seed powder, garam masala powder, and salt to taste. Add some water and mix it very well.

The batter should be very thick and not liquid-like. Taste the batter after mixing. Add water, salt, or jaggery as ,💁required.

Now, take one leaf on a big plate or the kitchen💁 counter. Place the leaf in such a way that the base of the leaf should be near you. On the light green side of the leaf 👉opposite side👈 apply the prepared chickpea batter and spread it evenly throughout the leaf Now, place another leaf on the first leaf. The leaf should be placed in the opposite direction of the first leaf such that the pointed portion of the second leaf should be near you.Similarly, evenly apply the chickpea batter on the second leaf.👉Although I used 5-6 colocasia leaves in 1 roll, you can use more leaves in1 roll👈 Ensure to keep the chickpea batter thick. It should not be liquid-like or the colocasia leaves won’t stick together.

Now fold the leaf on one side then on the other side, and then from the bottom side. If the folded side comes out, apply some chickpea batter on the fold so that it sticks together.

From the bottom side, go on rolling the stack of leaves together.

Steam these rolls in a steamer for 20 – 25 minutes. Place the rolls on cover The steam coming from the holes will cook the rolls.After the rolls and are cooked, let them cool for some time.

Then, cut the rolls into slices. For crispy alu vadi, cut into thin slices 👇👇👇👇

Heat oil in a kadhai or pan 🍳 Shallow Deep fry these slices till they turn golden brown on both sides.

Remove them on a tissue paper to absorb oil.

Garnish them with the roasted white sesame seeds.