Alu Vadi

Alu Vadi also called patrode is a popular Maharashtrian snack. It is a colocasia leaves roll stuffed with besan (gram flour) and spices. It can be prepared in various ways. I have prepared it with onion and garlic. In addition to besan, bhajni (multi grain - legume flour) is used. One can shallow fry it or deep fry it.

Measurement: 1 Cup = 180 ml

Makes: 16 to 20

Ingredients:

1. Colocasia leaves - 4 (large)
2. Besan -  1 cup
3. Bhajni - 1 cup (optional)
4. Onion (chopped) - 1 medium
5. Green masala
6. Turmeric powder - 1/3 tsp
7. Garam masala - 1 1/2  tsp
8. Coriander powder - 1 1/2 tsp
9. Cumin powder - 1 1/2 tsp
10. Jaggery (grated) - 2 to 3 tsp
11. Tamarind pulp - 1/4 cup
12. Sesame seeds - 1 tsp
13. Baking soda - 1/4 tsp
14. Oil - for shallow / deep frying
15. Salt to taste

For the Green masala:

1. Green chillies - 3
2. Coriander leaves - handful
3. Garlic - 15 to 20 cloves
4. Ginger - 1/4" piece

Procedure:

• Wash colocasia leaves, discard the stem. Pat them dry.
• Prepare green masala by grinding all the ingredients with little water.
• Take a mixing bowl and combine all the ingredients except oil.
• Add water to make a smooth batter (1 1/2 cup approx).
• Place the largest leaf on the plate  upside down. 

• Spread the batter evenly.
• Place another leaf in an opposite direction and spread the batter. 

• Repeat for remaining leaves.
• Fold the edges sideways. 

• Make a roll of it gently.
• Cut the roll into 2 halves, so that it can fit into the steamer. 

• Steam the roll for 20 to 25 min.
• Let it cool.
• Slice the roll and deep fry or shallow fry on low flame till crisp and brown.
• Serve hot with tamarind chutney / tomato ketchup.

Tip:

• If you want to make it without onion garlic, then exclude onion and green masala and use red chilly powder. Slightly increase the quantity of garam masala. Onion can also be ground while making green masala.
• If you avoid bhajni, then use fully besan.