About Alu Vadi

Alu Wadi is traditional Maharashtrian snack or appetizer recipe made with colocasia (taro) leaves which is called as Alu in Marathi andis also known as ‘arbi ke patte’ in Hindi language. These leaves are layered with a spicy, tangy and sweet chickpea flour paste and then rolled into a log which is then steamed and sliced into thin Vadis (circles), hence the name Alu Wadi or Alu chi Vadi (in Marathi). It can be served steamed or shallow fried (crispy golden brown) with chutney or just on its own. This is one of those dishes from Indian cuisine which is gluten free, low-fat and a healthy choice in snacks.

Basically, what happens in a traditional Alu Vadi is that fresh, tender colocasia leaves are smeared with a sweet, sour and spiced gram flour (besan) paste or batter and stacked on top of each other.

Once a set is ready, it is rolled carefully and steamed till the leaves and the batter is cooked. This is followed by slicing the steamed rolls into thick spirals or pieces, which are then tempered with some basic spices and curry leaves.

The spirals can also be deep-fried or pan fried. Once done, the stuffed spirals are finished with a generous sprinkle of fresh grated coconut and chopped coriander leaves.

Hence, the Alu Vadi becomes a super tasty snack, full of flavors and texture. It is also really nutritious, if not deep-fried.