Alu Vadi - Gujarati Patra (Colocasia leaves) With Tips and Tricks - Delicious Food

Alu Vadi 

Duration: 

25/30 minutes

For how many persons:

3/4

Ingredients: 

9/10 Alu leaves. (Colocasia leaves)

10 tbsp gram flour. (Besan)

1/2 tbsp of rice flour.

Half tbsp coriander-cumin powder.

1 tsp cumin seeds.

Half a tbsp of turmeric powder.

2 tbsp red chili powder.

1/2 tbsp sesame seeds.

Half a bowl of tamarind-jaggery water (4/5 teaspoon of tamarind pulp and 2/3 tbsp of jaggery should be used for this water.)

Salt to taste.

1/2 glass of water.

Half a cup of oil.

Action:

First of all, the veins of the Colocasia leaves should be removed with the help of a knife.

If the Colocasia leaves are thick and the veins are removed, even the fine veins that are left should be rolled slowly with the help of a rolling pin on the veined side. Due to this, the veins of the Colocasia leaves are suppressed and will become soft.

In a bowl, mix 10 tbsp of gram flour and 2 tbsp of rice flour, half a tbsp of coriander-cumin powder, 1 tbsp of cumin seeds, half a tbsp of turmeric powder, 2 tbsp of red chili powder, 1/2 tbsp of sesame seeds, half a bowl of tamarind-jaggery water, salt to taste. Take the ingredients and mix well.

Add 1/2 glass of water to a steamer and Heat the water. 

Spread the prepared gram flour (besan) mixture on the back side of the Colocasia.

Place the Colocasia leaves in the center of the Colocasia leaves on which this mixture is applied, and spread the mixture on this second Colocasia leaves.

5 Colocasia leaves rolls can be made at a time.

Make a roll of this leaf. (The roll of remaining 5 leaves should be prepared in a similar manner.)

After boiling the water in the steamer, apply half a teaspoon of oil to the mold of the steamer, and apply oil to the Colocasia leaves roll from all sides.

Put the Colocasia leaves roll in the mold and cover it and steam the Colocasia leaves roll on a medium flame for 15/20 minutes.

After 15/20 minutes off the gas, flame Cool the roll.

After the rolls cool down, cut the Colocasia leaves roll into medium size.  

Heat 3/4 tbsp oil in a pan.

Roast the cut Vadis in hot oil on both sides. And serve.

Note:

By slowly rolling the rolling pin on the veins side of the Colocasia leaves, the fine veins are compressed and the Colocasia leaves are uniformly flattened.

A mixture of tamarind and jaggery water is enough to soak the besan mixture, no additional water is required. If the mixture is too thick, add 4/5 tbsp of water and prepare the mixture.

Besan mixture should not be too thick or too thin, make a medium mixture.

Apply this mixture on the veined sides of the leaf.

The mixture should not be applied too thickly on the Colocasia leaves, Vadi will not become crispy.

A 5/6 Colocasia leaves are sufficient for one roll of Colocasia leaves. Taking more Colocasia leaves makes the roll bigger and it will not cook well.

By applying a little oil on all sides of the roll, there will be no water on the roll while cooking, if the roll is not oiled, the steam water will stick on the roll while cooking the roll. The roll will not be cut properly. The oil will prevent the roll from sticking to the mold.

You can cut the roll as thick or thin as you like.

The vadi will be tasty when they are lightly roasted.

You can fry this vadi in oil as per your preference.