Aluvadi

A Delicious and Crunchy Maharashtrian snack 😍

Aluvadi, also known as “Patra” in Gujarat, is a popular snack made from colocasia leaves, gram flour (besan), and a blend of spices.

Here’s a detailed recipe to help you prepare this scrumptious snack:

Ingredients:

For the Filling:

  • Colocasia leaves – 6-7 large leaves
  • Gram flour (besan) – 1 cup
  • Rice flour – 2 tablespoons
  • Tamarind paste – 1 tablespoon
  • Ginger-green chili paste – 1 tablespoon
  • Turmeric powder – Β½ teaspoon
  • Red chili powder – 1 teaspoon (adjust to taste)
  • Cumin powder – Β½ teaspoon
  • Coriander powder – 1 teaspoon
  • Asafoetida (hing) – a pinch
  • Caraway seeds (ajwain) – Β½ teaspoon
  • Sugar – 1 teaspoon
  • Salt – to taste
  • Water – as needed
  • Oil – for greasing and for frying

For Steaming:

  • Water – enough to fill a steamer
  • Ginger – a few slices (optional)

Instructions:

Step 1: Prepare the Colocasia Leaves

  1. Wash and thoroughly clean the colocasia leaves to remove any dirt or dust.
  2. Trim the stems, cutting the thick veins from the center of each leaf using a sharp knife.
  3. Set the leaves aside and pat them dry with a kitchen towel.

Step 2: Prepare the Spicy Gram Flour Mixture

  1. In a mixing bowl, add the gram flour, rice flour, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
  2. Mix well and add water gradually to form a smooth, thick batter. You can adjust the consistency by adding a little water at a time. The batter should not be too runny but should coat the leaves well.
  3. Add tamarind paste, ginger-green chili paste, sugar, and a pinch of hing. Mix all the ingredients thoroughly.

Step 3: Assemble the Aluvadi Rolls

  1. Take one colocasia leaf and place it shiny side down on a flat surface.
  2. Spread a thin, even layer of the gram flour mixture over the entire surface of the leaf.
  3. Place another leaf on top and repeat the process of spreading the filling. Continue stacking the leaves, spreading the filling between each layer.
  4. Once all the leaves are stacked and filled, roll the stack tightly into a cylindrical shape, making sure to roll from one end to the other.
  5. Secure the roll by pressing lightly and folding the ends, making sure the mixture doesn’t spill out.

Step 4: Steam the Aluvadi Rolls

  1. Grease a steaming dish or a steamer basket with a little oil to prevent sticking.
  2. Place the rolled leaves into the steamer, and steam for 20-25 minutes or until the rolls are cooked through. You can check by inserting a toothpick, which should come out clean.
  3. Let the rolls cool slightly before slicing them into 1-inch thick pieces.

Step 5: Fry the Aluvadi

  1. Heat oil in a pan or deep fryer over medium heat.
  2. Once the oil is hot, gently fry the sliced aluvadi pieces until golden and crispy on all sides.
  3. Remove the fried pieces from the oil and place them on a paper towel to absorb excess oil.

Step 6: Serve

Serve the crispy aluvadi hot with a side of green chutney or tamarind chutney. They make a perfect snack or appetizer for any occasion!

Tips:

  • Ensure the colocasia leaves are tender and fresh. Older leaves may be tougher and not roll as easily.
  • The thickness of the gram flour mixture should be thick enough to coat the leaves but not too runny to make the rolls soggy.
  • You can add a pinch of garam masala or chat masala to enhance the flavor.
  • For an extra crispy texture, fry the aluvadi slices in hot oil and keep the heat consistent.