Maharashtrian Alu Vadi with Colocasia Leaves

Name: Maharashtrian Alu Vadi with Colocasia Leaves
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 Colocasia Leaves (Arbi) de-stemmed; 1-1/2 cups Multigrain flour or chickpea flour (adjust); 2 tablespoon Tamarind Water; 2 teaspoons Garlic grated; 1 teaspoon Cumin powder (Jeera); 1 teaspoon Coriander Powder (Dhania); 1/2 teaspoon Asafoetida (hing); 1/2 teaspoon Turmeric powder (Haldi); 1 teaspoon Red Chilli powder; 2-3 teaspoons Jaggery grated; Salt to taste; Water as required to make a thick batter; 2 teaspoon Oil; 2 teaspoons Cumin seeds (Jeera); 2 teaspoons Fennel seeds (Saunf); 3 teaspoons Sesame seeds (Til seeds)

open_in_newFrom another website: Archanas Kitchen

Alu vadi, also called patrode, is made by spreading a spiced flour mixture over colocasia leaves, rolling and steaming them, and then slicing and tempering the rolls. Serve it as a snack or side dish.

schedulePrep

15 min

local_fire_departmentCook

25 min

groupServes

Ingredients

As listed on Archanas Kitchen

6 Colocasia Leaves (Arbi) de-stemmed
1-1/2 cups Multigrain flour or chickpea flour (adjust)
2 tablespoon Tamarind Water
2 teaspoons Garlic grated
1 teaspoon Cumin powder (Jeera)
1 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Asafoetida (hing)
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Red Chilli powder
2-3 teaspoons Jaggery grated
Salt to taste
Water as required to make a thick batter
2 teaspoon Oil
2 teaspoons Cumin seeds (Jeera)
2 teaspoons Fennel seeds (Saunf)
3 teaspoons Sesame seeds (Til seeds)

Source

Recipe by Madhuli Ajay on Archanas Kitchen. The full method is on the original page.

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