Alu Vadi Recipe- Crispy Colocasia Rolls with Thalipeeth & Goda Masala

Last Updated on 4 months by Neha Deshmukh

Alu Vadi Recipe: Crispy Colocasia Rolls with Thalipeeth & Goda Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Alu Vadi. These crispy colocasia rolls are a Maharashtrian specialty, and honestly, once you try them, you’ll be hooked. I remember the first time my aaji (grandmother) made these for me; the aroma filled the entire house, and the taste… well, it was pure magic! It’s a bit of work, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

Alu Vadi isn’t just delicious; it’s a flavour explosion! The earthy colocasia leaves pair beautifully with the subtly sweet and spicy filling. The frying gives it a satisfying crunch, and the garnish adds a lovely freshness. Plus, it’s a fantastic way to experience authentic Maharashtrian cuisine.

Ingredients

Here’s what you’ll need to make these delightful rolls:

• 12 medium Alu Leaves (Colocasia) leaves
• 1 cup Thalipeeth Bhajani
• 2 tablespoons Gram Flour (Besan)
• 1 tablespoon Rice Flour
• 0.25 cup Tamarind Pulp
• 2 tablespoons Crushed Jaggery
• 0.25 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Goda Masala
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Alu Leaves: Make sure you get fresh, tender leaves. We’ll talk more about selecting and prepping them later.
• Thalipeeth Bhajani: This is the star! It’s a pre-mixed flour blend, and it gives Alu Vadi its unique flavour.
• Jaggery: I prefer using crushed jaggery for its lovely texture and flavour. You can use powdered jaggery too, but adjust the quantity slightly.
• Goda Masala: This is a Maharashtrian spice blend that adds a wonderful depth of flavour. Don’t skip it if you can help it!

Thalipeeth Bhajani: Exploring this unique Maharashtrian blend

Thalipeeth Bhajani is a multi-grain flour blend traditionally used to make Thalipeeth, a savoury pancake. It usually contains a mix of flours like wheat, jowar, bajra, rice, and lentils, along with spices. It’s readily available in Indian grocery stores, or you can find recipes online to make your own!

Goda Masala: The secret to authentic flavour

Goda Masala is a fragrant, complex spice blend that’s essential in Maharashtrian cooking. It typically includes ingredients like coriander seeds, cumin seeds, sesame seeds, dried red chilies, and other aromatic spices. It adds a unique, warm flavour to the Alu Vadi.

Colocasia Leaves (Alu): Selection and preparation tips

Choosing the right leaves is key. Look for leaves that are vibrant green, tender, and free from blemishes. Wash them thoroughly under running water – this is important to remove any grit. Gently trim the stems and veins, as they can be a bit tough.

Jaggery: Regional variations and substitutes

Jaggery is unrefined sugar, and it comes in different forms depending on the region. You can use dark or light jaggery, or even palm sugar as a substitute. If you can’t find jaggery, brown sugar will work in a pinch, but it won’t have the same depth of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the filling. In a bowl, mix the Thalipeeth Bhajani, gram flour, rice flour, tamarind pulp, jaggery, turmeric powder, red chili powder, Goda Masala, and salt.
2. Add water gradually, mixing until you form a thick, smooth batter. It shouldn’t be too runny!
3. Now, for the leaves. Clean and trim your colocasia leaves. Arrange three leaves per roll, layering them by size – largest at the bottom.
4. Spread the batter evenly over each layer of leaves. Don’t overdo it, just a nice, even coating.
5. Fold the edges of the leaves inward to seal the filling. This prevents it from spilling out during steaming.
6. Roll the leaves tightly from the stem end to the tip, like you’re rolling a cigar!
7. Steam the rolls for 20-25 minutes, or until they’re cooked through.
8. Let them cool completely before slicing into approximately 1.5-2 cm thick pieces.
9. Finally, heat oil in a pan and shallow fry or deep fry the slices until they’re golden brown and crispy.
10. Garnish with coconut, sesame seeds, and coriander. Serve hot and enjoy!

Expert Tips

• Don’t skip the steaming step! It ensures the Alu Vadi are cooked through and have a soft texture inside.
• Make sure the oil is hot enough before frying. This will give you that perfect crispy exterior.
• If you’re having trouble rolling the leaves, don’t worry! It takes a little practice. Just be gentle and patient.

Variations

• Spicier Alu Vadi: My friend, Priya, loves to add a pinch of cayenne pepper to the batter for an extra kick.
• Sweet & Savoury: My mom sometimes adds a little more jaggery for a sweeter flavour.
• Family Tradition: We often add a sprinkle of roasted peanut powder to the garnish for added crunch and flavour.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it for filtering).

Gluten-Free Adaptation

Alu Vadi is naturally gluten-free, as long as your Thalipeeth Bhajani is made with gluten-free flours. Always double-check the ingredients list on the package.

Spice Level Adjustment

Adjust the amount of red chili powder to your liking. If you prefer a milder flavour, use less chili powder or omit it altogether.

Festival Adaptations (Ganesh Chaturthi, Diwali)

Alu Vadi is a popular snack during festivals like Ganesh Chaturthi and Diwali. It’s often served as part of the prasad (offering) to the deity.

Serving Suggestions

Serve Alu Vadi hot with a side of green chutney or tamarind chutney. It’s also delicious with a cup of hot chai!

Storage Instructions

Store leftover Alu Vadi in an airtight container at room temperature for up to 2 days. Reheat in a pan or oven to restore its crispiness.

FAQs

What is Thalipeeth Bhajani and where can I find it?

Thalipeeth Bhajani is a pre-mixed flour blend used in Maharashtrian cuisine. You can find it in most Indian grocery stores, or online.

Can I use frozen colocasia leaves for this recipe?

While fresh leaves are best, you can use frozen colocasia leaves if you can’t find fresh ones. Make sure to thaw them completely and squeeze out any excess water before using.

How do I know if the Alu Vadi are cooked through?

The Alu Vadi are cooked through when they’re firm to the touch and the leaves are tender. You can also insert a toothpick into the center – it should come out clean.

What is Goda Masala and can I make it at home?

Goda Masala is a fragrant Maharashtrian spice blend. You can find it in Indian grocery stores, or you can make it at home using a recipe online.

Can I air fry the Alu Vadi instead of frying?

Yes, you can! Air fry the slices at 180°C (350°F) for 10-12 minutes, flipping halfway through, until they’re golden brown and crispy.