Alu wadi or Patrode is a traditional maharashtrian and gujrati dish made from Colocasia leaves. We get two types of leaves. Some are thin and small where as the other types are thick and big. The leaves used for alu wadi should be thick and big and they should not be itchy. Ask the vendour if they are specifically for making wadi. A spicy batter is applied to the leaves, rolled on and steamed. The steamed roll is then sliced. The slices can be shallow fried/ deep fried or just give vaghar of sesame seeds and mustard seeds . The batter is usually made of chickpea flour (besan) and the spices. My mother use to add some crushed green gram (moong) sprouts or sometimes just the peels of moong sprouts to make them crispier. I got this idea of recipe from her to make the alu wadi more nutritious by adding more sprouts and reducing the amount of chickpea flour. It turned out more crispier, tastier and healthier.

Soak the green gram for 7-8 hrs, drain the water and keep them covered till they are
sprouted. Usually I soak them at afternoon around 1 pm, drain them while going to sleep and they are ready in the morning. Grind them coarsely (don’t remove the peels) using ½ cup water. This recipe is for 1 roll, double it if you are doing 2 rolls

Ingredients

• Colocasia Leaves 5 nos
• Coarsely grinded Moong Sprouts along with peels (Green gram sprouts) 1 cup
• Besan (Chickpea flour) 3 tbs
• Rice flour 1 tbs
• Tamarind pulp 1 tbs
• Jaggery 1 tbs
• Coriander seeds coarsely crushed 1 tbs
• Sesame seeds 1 tsp
• Chili powder 1 tsp
• Asafetida ¼ tsp
• Turmeric powder ¼ tsp
• Paste: bunch of coriander leaves, 2 chilies and 1 tsp cumin seeds
• Salt to taste
• Oil

Method

• Mix all the above ingredients except the leaves and oil in a mixing bowl. The batter should be of thick consistency. It should taste sweet, sour and spicy. If the batter is thin add some more flour
• Cut the stem of the leaves, wash gently and dry them on the towel
• Gently roll them one by one by the rolling pin on the stem so that it flattens
• Place the biggest leaf on the platform with the stem side facing upward
• Now apply the batter generously all over the leaf evenly. Approx. 1-2 tbs
• Place another leaf over it and repeat the process
• Repeat the process for 4-5 leaves. Arange the leaves on top of one another in such a way that the pointed part is place on the split part of the leaf which is under it, so that the pointed part of alternate leaves will be facing upward. If they are of uneven sizes, keep smaller leaves on top.
• Now fold the leaves inside approx 2 inches from both sides
• Apply some batter on the folded area also
• Start rolling tightly from below to upward direction making it into roll
• Grease a dhokla dish little oil also rub some oil on the roll
• Steam the roll in Idli/dhokla maker or double boiler for 15 to 20 minutes
• Take the dish out of the boiler and let it cool for ½ hour under the fan
• Keep the roll in fridge ½ -1 hr to make it firm
• Cut in slices and shallow fry in the pan
• Serve with chutney/curd/sauce

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