Alu vadi (Aloo Vadi) is a traditional and popular Maharashtrian snack. It has beautiful texture and taste. ‘Alu’ is a Marathi word for ‘Colocasia leaves‘. This snack is prepared with different ingredients in different states or regions. Its other version is known as ‘Patra’ or ‘Pathrado’ in South India. The ingredients used in both differ a lot. Pathrado has batter made with coconut and it’s more on the spicy side. It does not have sweet/tangy taste like Alu Vadi.

For Alu Vadi, a special paste like batter is prepared and applied all over the leaves. The leaves are then rolled in a special manner. The roll is steamed and cut into pieces, which are then shallow fried or deep fried. As you see, it’s a 4 step process but let me tell you, it’s absolutely worth it at the end!

Above all, if you are looking for an authentic Maharashtrian version of Alu Vadi, you are at the right place. You can check other Maharashtrian snack recipes below –

Let’s see a step by step recipe of this wonderful snack.

Step by Step Recipe of Alu Vadi:

  • We need below ingredients to make vadi. You will find exact measurements in the Recipe Card below.
  • Wash the leaves and wipe with clean cloth.
  • Remove the stem. Using rolling pin or any other item, flatten the veins on the leaves. Keep aside.
  • Take tamarind and jaggery in a bowl. Add water and microwave for 30-40 sec. keep aside for 10-15 mins.
  • Take gram flour in a bowl. Add rice flour to it.
  • Then add salt, turmeric, red chili powder and coriander cumin powder.
  • Now mix the tamarind and jaggery by hand and extract the pulp. Strain it.
  • Add tamarind jaggery pulp to the dry mix.
  • Add little water at a time. Sprinkle white sesame seeds and whisk it to create a smooth batter. The consistency should be paste like.
  • Now take the biggest leaf and keep the light green side up. Start applying batter. Cover entire leaf.
  • Now in the decreasing order of size, put another leaf on top. Repeat the same process.
  • Cover all the leaves in same way.
  • Fold the bottom part inside and apply batter to it.
  • Fold side wise as shown in the picture.
  • Make a slightly firm roll applying batter in between.
  • Heat water in a steamer. Steam the roll for 20-25 mins.
  • After 20-25 mins, check if it’s cooked by inserting knife. Let it cool down.
  • Once cooled a little bit, cut 1/2 inch discs. Steamed Alu Vadi are ready.
  • Heat little oil in a pan. Shallow fry the steamed vadis until brown.
  • Flip and shallow fry from other side until brown and crispy.
  • Serve hot.
Print
Alu Vadi
Prep Time
45 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
 

A crispy and tasty Maharashtrian snack made with colocasia leaves.

Course: Appetizer, Snack
Cuisine: Maharashtrian
Keyword: aloo, alu
Servings: 15
Ingredients
  • 4 Colocasia Leaves
  • 1½ cup Gram Flour (Besan)
  • ¼ cup Rice Flour
  • 1-2 tsp Red Chili Powder
  • ¼ tsp Turmeric
  • 1 tsp Coriander Cumin Powder
  • 1 cup Water
  • 5-6 tbsp Tamrind Jaggery Pulp
  • ¼ cup Oil
  • ½ tbsp White Sesame Seeds
  • Salt per taste
Tamarind Jaggery Pulp
  • 1 tbsp Tamarind
  • ¼ cup Jaggery
  • 1 cup Water
How-To
Ho to make Tamarind Jaggery Pulp

  1. In a bowl, mix tamarind and jaggery. Keep aside for 20 mins.

  2. After jaggery is dissolved, strain the mixture.

Preparing Vadis

  1. Wash Colocasia leaves well and wipe with clean cloth.

  2. Remove stems and with rolling pin flatten all the veins.

  3. In another bowl, add gram flour, rice flour, salt, red chili powder, turmeric and coriander cumin powder. Mix well.

  4. Add 5-6 tbsp tamarind jaggery pulp and little water. Mix well using whisk to form a smooth paste like mixture. Sprinkle white sesame seeds and mix again.

  5. Lay the biggest leaf with lighter green side up. Apply the paste all over the leaf.

  6. Add another leaf with little bit smaller size on top. Apply the paste again.

  7. Repeat with all other leaves.

  8. Now fold the leaves as shown in the images and make a roll.

  9. Steam the roll for 20-25 mins.

  10. Cut 1/2 inch discs of the roll. Steamed vadis are ready.

  11. Heat oil in a pan. Shallow fry the discs until crispy and brown from both sides.

  12. Garnish with shredded coconut, coriander and serve.

Recipe Notes
  • You can serve steamed alu vadi as is if you don’t want to shallow fry.
  • The shallow fried vadis can be refrigerated for upto a week.

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