- Main Course
- Sweet Treats
- Culinary Tips
Aluvadi / Patra
Approx. 20 pieces.
- 5-6 colocassia leaves/Taro leaves(Alu chi pane in Marathi),
- 1/2 cup gram flour,
- 1/4 cup rice flour (for crispness),
- ginger-garlic paste (optional),
- 2 teaspoon black maharashtrian masala or garam masala,
- 1 teaspoon tamarind paste,
- 2 teaspoon jaggery or sugar,
- 1 teaspoon white sesame seeds,
- 1 teaspoon turmeric powder,
- chili powder (as per your liking),
- 1/4 teaspoon asafoetida,
- salt to taste,
- Oil for frying,
- Remove stems and wash colocassia leaves. With the help of a knife. scrap the veins and the midrib of each leaf.
- Dissolve 1 tsp tamarind in water and soak the leaves in tamarind water for half an hour to get rid of their itchy taste. Remove and wipe dry.
- Combine gram flour, rice flour, sesame seeds, black masala, tamarind paste. jaggery, chili powder, ginger-garlic paste, turmeric powder, asafoetida, salt and water to make a thick paste.
- Place one leaf on a flat surface with the darker side up and also make sure that the narrow end of the leaf is towards you. Spread some paste on top so that it covers the surface fully, press another leaf on top of it with it darker side down this time and broad end (heart shaped end) towards you. Again spread enough paste to cover its top surface. Arrange all the leaves one over the other in a similar manner with the layer of paste in between them.
- Cover the topmost leaf with the remaning paste. Fold in the edges along the length slightly and with gentle hands wrap the leaves tightly to make a roll. Tie it with a thread if desired..
- Steam the rolls for about 25 minutes.
- Remove and insert a toothpick or knife into the roll to check the doneness. If the toothpick comes out clean, the roll is well done. Let cool and slice.
- Heat oil in a deep frying pan or a wok. Fry the pieces in hot oil until crisp. Alternatively you may shallow fry them. Remove when golden brown and crisp. Serve hot.
Tips and Variations:
1) You may cut down on the calories by skipping the frying process and simply tempering the vadis. In that case, heat oil, add mustard seeds, asafoetida and curry leaves and use it as a tempering.
2) Garnish with grated fresh coconut and cilantro/coriander leaves.