Alu wadi (Patra) Colocasia leaves roll, steamed and deep fried.

                                           

Alu wadi (Patra

'Alu' is the Marathi name for 'Colocasia' leaves and 'Wadi' essentially means a sweet or savoury snack which is like bite-sized. This dish is known by the name 'Patra' in Gujarati where 'Patra' means leaves. This snack is a favourite amongst the Maharashtrians and Gujaratis alike. It is a great blend of flavours and textures and is usually prepared on special occasions like Poojas or weddings or other traditional and religious occasions. Colocasia leaves are applied a spice paste made of gram flour and arranged over one another. They are  then rolled and steamed. These are then cut into pieces. The 'Health-concious' can eat them steamed and without frying but in my opinion they taste best when fried. Detailed step by step recipe with pictures is given below.

INGREDIENTS :

Colocassia or Alu leaves 6 to 8 nos (More or less same in shape and size)

Gram flour (Besan) 1 Bowl

Rice flour 1 Tbsp (Helps  in making the wadis crispy when fried)
Tamarind pulp 2 to 4 tsp (This reduces the irritation that colocassia leaves can sometimes cause to the throat)

Asafoetida or Hing powder 1/2 tsp

turmeric powder 1/2 tsp

Red chilli powder 2 tsp (I prefer spicy but you can adjust as per taste)

roasted sesame seeds 1 Tbsp (Optional) 

Ajwain seeds or carrom seeds 1/4 tsp (Always use ajwain seeds with gram flour, as they aid in easy digestion of the gram flour)

Water 

Salt to taste 

METHOD :

1. Wash and thoroughly clean the Colocassia leaves. Chop off the stalks, Wipe them dry with a clean cloth and keep aside.

2. Now make the spice paste to be applied to the leaves. Mix together all the ingredients except water. Slowly add water and mix well to form a thick paste. Ensure that no lumps are formed and the paste is very creamy and thick, yet easy to spread.

3. Take each leaf, Roll the leaf slightly with a rolling pin so as to flatten the veins.

4. Spread the paste as shown below on each leaf on the faint (lighter) side of the leaf So that the dark glossy side forms the outside of the roll. 

5. Keep the second leaf on top of this and spread the spice mix again.

6. Follow this for all the leaves.

7. Preferably take leaves of the same size. If not, then start with the biggest leaf and place the smaller leaves one by one so that smallest leaf is inside. 

8. This makes it easier to roll them and for the roll to hold its shape.

9. Carefully Roll all the leaves together in a log like structure. Seal the ends using the leftover spice paste mixture.

                                       

10. In a large thick bottomed vessel put some water to boil. 

11. Apply some oil to a steamer or a Steel plate.

12. Steam the roll for 20 to 25 mins or till cooked. 

13. Switch off the heat. Remove and allow to cool completely.

                             

13. Cut into pieces around 1 cm thick or as desired. 

14. Can be consumed as it is also if you want to avoid the Oil.

15. Deep fry or Shallow fry in Oil over medium heat.

16. Remove on absorbent paper and serve Hot. 

17. Enjoy !!!