Are you ready to dive into the delightful world of Gujarati snacks? Alu Vadi, also known as Pathrode in some regions, is a traditional Gujarati dish that is perfect for those who love a flavorful, crunchy, and mildly spicy treat. Made from colocasia leaves (arbi ke patte) and a unique blend of spices, Alu Vadi is both a savory snack and a testament to the rich culinary heritage of Gujarat. Let's explore how to make this mouthwatering dish right in your kitchen.
Ingredients for Alu Vadi
- 5 large colocasia leaves
- 1 cup gram flour (besan)
- 1⁄2 cup rice flour
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp coriander powder
- 1⁄2 tsp asafoetida (hing)
- 1⁄2 tsp cumin seeds
- 1⁄2 tsp fennel seeds
- 1 tbsp tamarind paste or lemon juice
- 2 tbsp jaggery, grated
- 1 tsp garam masala
- Salt to taste
- Oil for frying
Step-by-Step Guide to Making Alu Vadi
Preparation of the Leaves:
- Wash the colocasia leaves thoroughly, ensuring there’s no dirt or dust.
- Remove the thick stem from the back of each leaf to make rolling easier.
- If the leaves are particularly large, you might want to trim them a bit.
Preparing the Spicy Batter:
- In a large mixing bowl, combine gram flour, rice flour, turmeric, red chili powder, coriander powder, asafoetida, cumin seeds, fennel seeds, tamarind paste or lemon juice, jaggery, garam masala, and salt.
- Gradually add water to make a thick, spreadable batter. The consistency should be such that it can coat the leaves well but isn't too runny.
Rolling the Alu Vadi
Here's where the magic happens:
- Take the largest leaf with the lighter underside facing up.
- Apply a thin layer of batter over the leaf, ensuring to reach the edges.
- Place another leaf on top, alternating the direction of the veins for an even roll, and coat it with batter again.
- Repeat this process until all leaves are used, creating a stack.
- Start rolling from the tip of the leaf stack towards the base, keeping it tight.
- Once rolled, seal the edges by pressing them down or using a bit of batter to glue them.
Steaming the Rolls
- Cut the roll into 1 to 1.5 inch thick slices.
- In a steamer, place these slices on a greased plate or directly on the steamer tray. Steam for 20-25 minutes or until a toothpick inserted comes out clean.
🍀 Note: Steam on medium heat to ensure the rolls cook evenly without breaking apart.
Frying to Perfection
- Once steamed, let the slices cool for a bit.
- Heat oil in a deep frying pan. When the oil is hot, gently drop the slices into the oil.
- Fry until they turn golden brown on all sides. This should take about 2-3 minutes per batch.
Serving Alu Vadi
Alu Vadi is best enjoyed hot, straight out of the fryer:
- Serve with tamarind or green chutney for a zesty kick.
- You can also sprinkle chaat masala or crushed sev for added flavor.
To summarize, Alu Vadi is a delightful combination of nutritious ingredients with a balance of sweet, sour, and spicy flavors. The process involves careful handling of the colocasia leaves, preparing a flavorful batter, and the essential steps of steaming and frying which bring out the unique taste and texture of this snack. Whether for a family gathering, a festive occasion, or simply as an afternoon treat, Alu Vadi offers a taste of Gujarat's culinary finesse in every bite.
Can I bake Alu Vadi instead of frying?
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Yes, you can bake Alu Vadi. Preheat your oven to 180°C (350°F), lightly brush the steamed slices with oil, and bake them until they turn golden and crisp. This will take about 15-20 minutes.
Is Alu Vadi healthy?
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Alu Vadi can be part of a healthy diet when not deep-fried. Baking or air frying reduces oil intake, and colocasia leaves are rich in fiber and vitamins. However, the spices and gram flour add to its nutritional value with proteins and minerals.
Can I store Alu Vadi?
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Yes, store cooled Alu Vadi in an airtight container in the refrigerator. They should last for 2-3 days. Reheat in an oven or microwave before serving for the best texture and flavor.
