Alu Wadi | Alu chi wadi | Ready to cook
WHAT IS ALU WADI?
Alu wadi, also recognized as Patra or Pathrode, is a very popular recipe in Maharashtrian and Gujarati households. It is spicy and has a slight hint of sweetness at the end. Colocasia leaves, locally known as Alu or Arbi ke patte, are the main ingredient of this. It is spiced up using a batter that includes gram flour and various condiments. Layers of leaves and batter are formed and then rolled before steaming.
They are sliced, shallow fried and then garnished with grated coconut and sesame seeds. They are made on special religious occasions.
HOW TO MAKE ALU WADI (TRADITIONALLY)
Colocasia leaves can be easily obtained from the market. Use fresh leaves only. These leaves might cause itching due to the presence of calcium oxalate crystals; thus, make sure to oil your hands before touching them. Wash them properly and do away with the stalk as we do not need them in this recipe. The veins of the leaves are also needed to be removed, do not cut the leaves while doing so.
Batter adds not only taste but also life to this dish, making it both tasty and healthy. A thick batter is made using it. Garam masala, red chili powder, salt, ginger, and green chili paste are incorporated with flour in a bowl. To reduce the itching of the leaves, tamarind is added to the batter. The sourness of the tamarind is balanced using jaggery, which gives a sweet after-taste to the alu Wadi.
Making Alu Wadi
Before making the Wadi segregate the leaves according to their sizes; always keep the big leaf down. Place a cleaned and dried leaf on a flat surface, keep the veins facing downwards and tip facing you. Make a thick layer of batter. Add another leaf on top of this wadi preparation. The tip was facing the other side. Add another layer of thick batter. Keep adding layers on top of one another. Then start rolling all the layers together, make sure that the roll is tight.
Steaming and frying Alu Wadi
For steaming alu wadi, you can either use a cooker or a pan along with a sieve. Grease the pan or sieve before keeping alu Wadi on them. Remove the whistle of the cooker before switching on the flame. Let it steam for about 20 to 25 minutes. For steaming using a pan, firstly add water in a pan, keep a sieve on it and keep alu Wadi in the sieve and later cover it with another plate. After steaming, temper the alu wadi and slice it into flat circles. Shallow fry it and add sesame seeds and grated coconut.
It is very beneficial for improving digestive function and keeps away problems like constipation, stomach ulcers, diarrhea, etc. It has a high content of dietary fiber, which aids in weight loss, and it contains good carbs, which help manage blood sugar levels. Free radicals that might cause serious ailments are taken care of by consuming this delicious and healthy recipe.