Crispy Maharashtrian Alu Vadi Recipe (Easy & Authentic)
Learn how to make authentic Maharashtrian Alu Vadi at home! This crispy, savoury, and tangy colocasia leaves recipe is the perfect Indian tea-time snack.
Ingredients
- 3-4 medium-sized Colocasia leaves Alu / Taro leaves
- 1 cup Thalipeeth Bhajani multigrain roasted flour OR plain Gram flour (Besan)
- 1/2 Lemon juiced OR 1 tbsp Tamarind pulp
- 2 tbsp Sesame seeds Til
- 1 tsp Carom seeds Ajwain
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- A pinch of Asafoetida Hing
- Fresh coriander leaves finely chopped
- Salt to taste
- Water as needed for the batter
- Oil for greasing and shallow frying
- For the spicy green paste: 1/2 inch Ginger 6-7 Garlic cloves, 2-3 Green chillies, 1/2 tsp Cumin seeds, and a few Coriander stems.
Instructions
- Prepare the Spiced Paste: Grind the ginger, garlic, green chillies, cumin seeds, and fresh coriander stems into a coarse paste
- Make the Batter: In a mixing bowl, add the Thalipeeth Bhajani flour. Mix in your prepared green chilli paste, chopped coriander leaves, sesame seeds, crushed carom seeds, turmeric, coriander powder, hing, and salt.
- Add the Tanginess: Squeeze half a lemon into the mixture. You can also use tamarind pulp. This is essential for the taste!
- Mix with Water: Gradually add water and a few drops of oil, mixing well to form a smooth, spreadable batter. It shouldn't be too runny or too thick.
- Prep the Leaves: Wash the Colocasia leaves gently and wipe them dry. Cut off the thick stems at the base. Gently roll over the thick veins on the back of the leaf with a rolling pin to flatten them out.
- Apply the Batter: Place the largest leaf upside down on a flat surface. Spread a thin, even layer of the batter all over it. Place another leaf on top and repeat until you have a stack of 2 to 3 leaves.
- Roll Tightly: Fold the outer edges inwards, and tightly roll the stacked leaves into a firm cylindrical log.
- Steam the Rolls: Grease a steamer plate with a little oil. Place the rolls on the plate and steam them covered on a medium flame for 15 minutes.
- Cool and Slice: Once steamed, take them out and let them cool down completely. Once cool, use an oiled knife to cut the log into slices (vadis).
- Shallow Fry: Heat oil in a pan on medium heat. Shallow fry the slices until they turn beautifully golden brown and super crispy on both sides. Serve hot!