Alu Wadi (Colocasia Fritters)

Alu Wadi is popular Maharashtrian snack. It is prepared with Colocasia leaves.These leaves are available in Shrawan month of Hindu Calendar. Alu wadi is combination of spicy, tangy & sweet taste.


There are two types of colocasia leaves.The one used for wadi has long leaves & dark brown stems. A special masala is applied on these leaves & folded into roll & cut into wadi & then shallow fried. It involves quite an effort but the end result is worth it. Here I am sharing CKP recipe of alu wadi.








Ingredients

15 Alu leaves ( Colocasia leaves)


For masala

2 cups grated coconut

2 1/2 cups besan flour 

1 tbsp rice flour

3-4 cloves

4 inch cinnamon stick

5-6 black pepper

1/2 tsp turmeric powder

1 tsp red chilly powder

1 tsp coriander-cumin powder

1/2 cup tamarind pulp

1/4 cup jaggery 1 inch ginger

Salt to taste

Oil to fry

Method


Wash the alu leaves & dry them with cloth.


 Slit the thick stem with knife carefully.


Dry roast pepper, cloves & cinnamon. Grind coconut, ginger, dry roasted whole garam masala & make fine paste. Water can be added in small quantity.


Divide the leaves into 3 lots of 5 leaves each. Each lot should have leaves of big & small sizes. Now place the biggest leaf on the platform upside down. Apply the masala paste generously to this leaf.


Now in this mixture add turmeric powder, red chilly powder, coriander-cumin powder, tamarind pulp, jaggery & salt. Mix besan little by little. Water can be added. The mixture should be thick to be applied on the leaves.

Take the smaller leaf & place it in opposite direction of the first leaf. Apply the paste evenly on it.


In this way apply the paste alternatively to 5 leaves. Now fold from the sides & apply the paste there too.


Make a tight roll & tuck in the sides carefully.


Apply the remaining paste to the ends so than the roll does not open up & this gives a nice finish to the roll.


In the similar manner make the other 2 rolls.Steam in cooker without whistle for 15minutes. Let it cool. Cut into thin slices.


Shallow fry in oil on both sides till golden brown colour. Take care to fry it on slow flame else they get burnt very soon. Alu wadi is ready to be served.


© 2020 Deepti Karkhanis