Alu Wadi Recipe Kit Recipe

Indian cuisine · 523 calories

Alu Wadi Recipe Kit recipe

About this recipe

Discover the authentic flavors of Maharashtra with our Alu Wadi Recipe Kit! This kit brings you the perfect blend of colocasia leaves, aromatic spices, and a tangy-sweet paste to create this traditional snack. Easy-to-follow steps guide you through washing, layering, rolling, and frying to achieve crispy, golden-brown Alu Wadi. Garnished with sesame seeds, it's a delightful treat for any occasion. Order now on the AnyFeast website or app and bring the taste of Maharashtra to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Besan
  • - Colocasia Leaves
  • 500 g Jaggery
  • 100 g Tamarind Paste
  • 200 g Table Salt
  • 50 g Asafoetida Powder
  • 100 g Red Mustard Seeds
  • 50g Everest Garam Masala
  • - Coriander Powder
  • 100 g Jeera
  • - Garlic Paste
  • 300 g Ginger Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 500 Ml Champion Oil

Instructions

  1. 1. Prepare the leaves: Clean 12-15 colocasia (arbi) leaves thoroughly under running water. Pat them dry with a clean cloth and trim the stems.
  2. 2. Make the besan mixture: In a mixing bowl, add 1 cup besan (gram flour), 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp ginger paste, 1/2 tsp garlic paste, 1 tbsp jaggery, 1 tsp tamarind pulp, 1 tbsp oil, and salt to taste. Mix well.
  3. 3. Add water gradually to the besan mixture while stirring to form a thick, smooth paste. Ensure there are no lumps.
  4. 4. Assemble the rolls: Place a colocasia leaf on a flat surface, vein side up. Spread a thin layer of the besan mixture evenly over the leaf.
  5. 5. Layer another leaf on top and repeat the process of spreading the besan mixture. Repeat until you have 3-4 leaves stacked together.
  6. 6. Roll the stack tightly from one end to form a cylindrical roll. Secure the edges with a toothpick or thread if needed.
  7. 7. Steam the rolls: Place the rolls in a steamer and steam for 15-20 minutes on medium heat. Check if they are cooked by inserting a knife; it should come out clean.
  8. 8. Cool and slice: Remove the rolls from the steamer and let them cool completely. Once cooled, slice them into 1/2-inch thick pieces.
  9. 9. Prepare the tempering: Heat 2 tbsp oil in a pan. Add 1/2 tsp mustard seeds and let them splutter. Then, add 1/2 tsp cumin seeds, 2-3 chopped green chilies, and a pinch of asafoetida (hing). Sauté for a few seconds.
  10. 10. Add 1/4 tsp turmeric powder and the sliced alu wadi pieces to the pan. Mix gently to coat the pieces with the tempering.
  11. 11. Cook for 5-7 minutes on low heat, turning the pieces occasionally, until they are slightly crispy and golden brown.
  12. 12. Garnish with freshly chopped coriander leaves and serve hot as a snack or side dish.