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Aluwadi (also known as Patra or Pathrode) is a traditional dish that can be served as a Naivaidya during Ganesh Utsav. It is made with Colocasia leaves (also called taro leaves) that are layered with a flavorful gram flour mixture, rolled, and steamed. So, let’s dive into the famous dish “Aluwadi,” made from the nutritious Aluchi Pana or Colocasia leaves!
Here’s the recipe below:-
2-3 tender colocasia leaves (tarla or elephant ear leaves), stems removed
2 tablespoons besan (gram flour)
1/2 tablespoon rice flour
1/2 tablespoon tamarind pulp
1/2 tablespoon jaggery (grated) or sugar (adjust to taste)
1/2 teaspoon ginger-garlic paste
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (adjust to spice preference)
1/4 teaspoon cumin powder
1/4 teaspoon garam masala
Salt to taste
Water as needed
1 tablespoon oil for pan-frying
How To Make Aluwadi Recipe At Home?
- Wash the colocasia leaves thoroughly and pat them dry with a clean towel.
- In a small mixing bowl, combine besan, rice flour, tamarind pulp, grated jaggery or sugar, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, and salt. Mix well to form a smooth, thick paste. Adjust the consistency with water if needed.
- Lay one colocasia leaf flat on a clean surface, with the vein side facing upwards. Spread a thin layer of the prepared besan mixture evenly over the leaf using the back of a spoon.
- Once the leaf is filled and rolled, gently fold the sides of the leaf inward to seal the edges, creating a cylindrical roll.
- Heat oil in a non-stick pan over medium heat. Place the roll in the pan, seam side down, and pan-fry it until it turns golden brown and crispy on all sides. Add more oil if needed during the frying process.
- Once the pan-fried Aluwadi roll is cooked to perfection, remove it from the pan and place it on a plate lined with a paper towel to absorb any excess oil.
- Serve the pan-fried Aluwadi hot as a delightful and nutritious snack or appetizer. Enjoy it with a side of chutney or yogurt dip.
- Pan-fried Aluwadi offers a healthier alternative to deep-fried versions while still retaining the delicious flavors and unique taste of this traditional Maharashtrian delicacy.
How To Consume Alu Leaves/ Colocasia Leaves?
In colocasia leaves, there are calcium oxalate crystals. Due to this, sometimes when you eat colocasia vadi or bhaji, it can cause an itchy sensation in the hands. To avoid this, you should use tamarind, kokam, or lemon juice while preparing them. Aluwadi, made from colocasia leaves, offers several benefits:
- Rich In Nutrients: Aluwadi provides essential vitamins, minerals, and dietary fiber, contributing to overall nutrition and digestive health.
- Antioxidant Properties: Aluwadi exhibits antioxidant properties, helping combat harmful free radicals in the body and supporting a healthy immune system.
- Enhanced Digestion: The dietary fiber in Aluwadi promotes smooth digestion, aiding in the prevention of digestive issues.
- Low In Calories: Enjoy the savory flavors of Aluwadi guilt-free, as it’s low in calories, making it a great option for those watching their weight.
- Traditional Delight: This dish is a delightful part of Indian cuisine, cherished for its unique taste and cultural significance.
To savor the benefits of Aluwadi while avoiding the itchy sensation, remember to include tamarind, kokum, or lemon juice in your preparation