Alu Vadi Recipe By Steph Gigliotti

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Ingredients for Alu Vadi

2 Cup JIVA ORGANIC BESAN(GRAM FLOUR)

1 Cup AEROLANE TAMARIND INDIAN STYLE

1 Cup 24 MANTRA ORGANIC JAGGERY POWDER

1 Tablespoons DEEP RED CHILI POWDER

1 Tablespoons AaCHI TURMERIC POWDER

1 Tablespoons ASLI CUMIN SEEDS

1 Tablespoons AaCHI CORIANDER POWDER

1 Tablespoons Tata Salt

2 Tablespoons AGROTIS GREEK OLIVE OIL BLEND

1 Tablespoons Deep Mustard Seeds

1 Tablespoons DEEP BLACK SESAME SEEDS

12 Count Colocasia leaves

The origin of Alu Vadi is believed to be from the Western Indian state of Maharashtra, where it is a popular dish especially during the monsoon season when colocasia leaves are abundantly available. In Maharashtra, it is often served as a side dish during meals or as a snack during festive occasions. In Gujarat, the dish is known as Patra and it is a staple in many Gujarati households. The Gujarati version of the dish often includes jaggery and tamarind pulp in the gram flour paste, giving the dish a sweet and tangy flavor. It is often served as a part of a traditional Gujarati thali (meal). In the Southern Indian state of Karnataka, the dish is known as Pathrode. The Karnataka version of the dish is slightly different as it includes a paste made from fresh coconut, tamarind, rice, and a variety of spices. The paste is smeared on the colocasia leaves, which are then rolled, steamed, and sliced. The slices are either steamed again or shallow fried before serving. Despite the regional variations, the essence of the dish remains the same - the unique combination of colocasia leaves and gram flour, spiced to perfection. This dish is a testament to the diversity of Indian cuisine, where a single dish can have so many delicious interpretations.

Preparation Method for Alu Vadi Recipe

Step 1:

First, wash the colocasia leaves thoroughly and pat them dry. Remove the thick veins from the leaves using a knife.

Step 2:

In a large bowl, mix together the gram flour, tamarind pulp, jaggery, red chili powder, turmeric powder, cumin seeds, coriander powder, and salt. Add a little water and make a thick paste.

Step 3:

Lay a colocasia leaf on a flat surface with the shiny side down. Spread a layer of the prepared paste over the leaf.

Step 4:

Place another leaf over the first one and again spread a layer of the paste. Repeat this process with all the leaves.

Step 5:

Once all the leaves are stacked, fold the sides and roll them tightly. Make sure the paste is spread evenly.

Step 6:

Steam these rolls in a steamer for about 20-30 minutes. Once done, remove from the steamer and let it cool.

Step 7:

Once cooled, cut the rolls into slices.

Step 8:

Heat oil in a pan, add mustard seeds, sesame seeds, and curry leaves. Once they start to splutter, add the sliced Alu Vadi.

Step 9:

Sauté the Alu Vadi on both sides until they turn golden brown.

Step 10:

Garnish with grated coconut and sesame seeds (if using) and serve hot.

Step 11:

Enjoy your homemade Alu Vadi!

The below nutrition information is approximate based on the specific ingredients used and serving size.

Calories : 403

Potassium : 1052 mg

Fat : 9 g

Carbohydrates : 62 g

Sodium : 349 mg

Protein : 20 g

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