Traditional Maharashtrian Aluchi Vadi

Traditional Maharashtrian Aluchi Vadi

Today’s recipe is traditional Maharashtrian aluchi vadi. It is fondly known as Patra or Arbi ke Patte ki Vadi, is not just a dish but a taste of childhood memories and traditional Maharashtrian kitchens. The layered leaves are then rolled tightly into a log, steamed to perfection, and finally sliced into delightful discs.” It can be enjoyed in various ways: served steamed, shallow-fried to a golden crisp, or lightly tempered with aromatic spices for an extra burst of flavor .More over you can store the steam vadi in freezer and fry whenever you want.

Whether served during festivals, special family gatherings, or as a tea-time snack with hot chai, this is a dish that connects generations. Each bite brings back nostalgia of monsoons, childhood afternoons, and the warmth of homemade food shared with family. Whether served during festivals, special family gatherings, or as a tea-time snack with hot chai, Aluchi Vadi is a dish that connects generations. Each bite brings back nostalgia of monsoons, childhood afternoons, and the warmth of homemade food shared with family.

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Some Interesting facts about Easy Traditional Maharashtrian Aluchi Vadi :-

This is an age old traditional maharashtrian recipe. Made with fresh colocasia (arbi) leaves coated with a tangy, sweet, and spicy besan (gram flour) paste, these leaves are rolled, steamed, sliced, and then shallow fried till golden and crispy. It holds a special place in Maharashtrian cuisine, often prepared during festivals and special occasions, including the auspicious Ganesh Chaturthi. Its availability often coincides with the monsoon season, making it a quintessential seasonal delicacy.

Traditional Maharashtrian Aluchi Vadi

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 2 cup / 300 gm Besan
• 1/4 cup / 75 gm Rice flour
• 1 tsp Red chili powder
• 1/4 tsp Ajwain / Carom seeds
• 1/2 tsp Turmeric powder
• Finely chopped Green chili (Optional)
• Salt to taste
• 1/2 cup / 60 ml Water
• 10 Aluchi Paan / Colocasia leaves
• Tamarind-Jaggery pulp
• White Sesame seeds
• Oil for frying

Instructions

Step 1: Mix besan, rice fkour, red chili powder, ajwain, turmeric powder, green chili and salt well together in a bowl and add a little water at a time to make thick batter.

Step 2: Take the biggest leaf and cut off as much vein as possible. Place the leaf upside down and roll it once with rolling board.

Step 3: Spread tamarind-jaggery pulp on the leaf first and spread a thin layer of batter. The batter should reach every corner of the leaf. Sprinkle sesame seeds.

Step 4: Place another leaf in exactly opposite position and spread tamarind-jaggery pulp on it. Again spread batter and sprinkle sesame seeds.

Step 5: Stack 5-6 leaves like this.

Step 6: Now fold both the edges first and press well. spread some batter on it.

Step 7: Start rolling the stacked leaves horizontally and press the vein on the go.

Step 8: Grease a steamer plate well with oil and place the roll on it. Keep some distance between 2 rolls.

Step 9: Heat up water in steamer and bring it to boil.

Step 10: Transfer the dish inti the steamer and close the lid.

Step 11: Steam the rolls on medium heat for 20 minutes.

Step 12: Turn the gas off let the rolls be in the steamer for another 5 minutes.

Step 13: Take the rolls out and check with toothpick. If it comes out clean, it means that the vadi is steamed well.

Step 14: Let the roll cool down completely and then cut the roll into pieces.

Step 15: Heat up oil on medium heat and drop vadi into it.

Step 16: Fry vadi on medium to high heat until it gets nice browning from both sides.

Step 17: When one side is fried well, flip the vadi over and fry well form other side too.

Step 18: When the vadi is fried well from both sides, take it out, drain excess oil and transfer it into a dish. Aluchi vadi is ready.

Notes

• Make sure not to roll too tightly. The layers should be loose.
• You can decide the thickness of each vadi.
• You can store the steamed vadi in zip lock bag in deep freezer for about 3 months and in freeze for about a week.

Recipe Video

Servings

This is one of the most loved traditional Marathi recipes that looks nice and tastes super delicious. You can serve it as side dish with your Maharashtrian meal or as an appetizer. You also can enjoy it with a cup of hot tea as evening snack.