Aluwadi is a Maharashtrian delicacy prepared by using colocasia leaves and a mixture of spices and chickpea flour. You can call it colocassia fritters. The recipe of aluwadi and it’s name differs in different states where it is prepared.
Aluwadi is made from special type of colocassia leaves called vadicha alu in Marathi language. These leaves can cause a bit of itchiness and hence you can find the use of tamarind in it’s preparation! For preparing vegetable i.e. Alucha Phatphata, different leaves are used which are called as bhaaji cha alu.
As these leaves are available only during the monsoons, we use them to our heart’s content during these months. These are generally sold in bunches of 5 or 10 leaves, in the market. Each bunch is a mix of one large and few medium to small leaves, where the largest is used first and then the rest as per their decreasing size. The roll is then well steamed before roasting.
For more such delicious dishes, do take a look at the following recipes too…..
Here’s the recipe for Aluwadi…..
- 8 Colocassia Leaves (Vadicha Alu)
- 1 1/4 cup Besan (Chickpea Flour)
- 1 tsp Turmeric Powder
- 2 tsp Bedgi Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder
- 2 tsp Corriander Powder
- 2 tsp Garam Masala
- 1/2 cup Chopped Coriander Leaves
- Salt to taste
To Be Sauteed :
- 2 tsp Oil
- 1 cup Chopped Onion (1 Large Onion)
- 2 tsp Ginger Garlic Paste
To Be Ground To A Paste :
- 1/4 cup Fresh Grated Coconut
- 1 1/2 tsp Cumin Seeds
- 1 1/2 tsp Tamarind
- 2 tsp Jaggery
- To make the Aluwadi, first we need to prepare the mixture to be applied on the colocasia leaves.
- For this, heat a small kadhai and add the oil to it. When it heats up, add the chopped onions and saute till translucent.
- Add the ginger garlic paste and saute further for about two minutes. Switch off the heat and set aside till further use.
- Grind together the grated coconut, cumin seeds, tamarind and jaggery using a little water to get a smooth paste.
- In a mixing bowl, add the besan, turmeric powder, red chilli powders, corriander powder, garam masala powder, chopped corriander leaves and the sauteed and cooled onions.
- Add the coconut paste, salt to taste and mix all ingredients together using water as required to get a medium thick paste of spreadable consistency. Set aside till use.
- To make the colocassia rolls, break away the stems of the colocasia leaves. Wash each leaf thoroughly and wipe it dry with a clean kitchen towel.
- Starting with a single leaf, place it upturned on a clean flat surface. Slice off the protruding part of the mid vein from each leaf.
- Roll a rolling pin over the upturned leaves to flatten out the remaining part of the mid vein and all the other veins too.
- For making the roll, place the biggest leaf upturned on a clean surface such that it’s tip points upwards.
- Apply a sizeable amount of the prepared mixture on it in such a way that the back side of the entire leaf is covered with the paste.
- Place another leaf over it, once again upturned. Place the tip of this leaf pointing downwards. Apply a layer of the prepared paste over this leaf.
- Repeat this process with all the leaves.
- When done, tuck in the sides of the leaf stack by about one to two inches to seal the roll from the sides.
- Start rolling all the edges from the bottom towards the top and make a tight roll.
- Heat a steamer with sufficient water at the bottom. Grease the steamer plate with oil and place the prepared roll on it and cover tightly with the lid.
- Steam the roll on high flame for about 20-25 minutes.
- After the mentioned time, switch off the flame and let cool. After about 10 minutes, open the lid and transfer the roll to a dish to cool down.
- When the roll cools down, cut it into slices of about 1 cm.
- Heat a griddle and add oil to it. When it heats up, add the slices to it and roast well on both sides till crispy.
- Other option is to consume it, just sliced after steaming and without roasting in oil, if the health demands so.
- Serve this delicious crispy Aluwadi with some hot steamed rice, Mugaacha Birda or Safed Vaataanyachi Usal and Nutri Daal Fry.
- Serve a cooling Paalak Raita by the side too!
The Aluwadi can be prepared even without the onions and ginger garlic paste if desired, for religious ceremonies or on days of fasting. They taste equally delicious even then!