Aloo Vadi: An Interesting Snack To Relish The Monsoons

Aloo Vadi or Alu Vadi is a popular snack in the Konkan region and the state of Maharashtra. This dish is called by several names in different regions. Talking about the name, this dish is often confused as a potato dish but it has nothing to do with potatoes. This single dish is called with several names in different regions and is made up of ‘colocasia leaves’ (Tulu, Arbi) stuffed with gram flour including all the species and wrapped together to be shallow or deep fried.

Interesting Facts related to the dish

Despite being a popular name in Maharashtra, this snack has made its place in almost every region of the country. People in different states know it by different names and the preparation varies from region to region. It is known as ‘Patra’ in Gujarat, ‘Alu Vadi’ or ‘Patrodo’ in Maharashtra, ‘Chembila Appam’ in Kerala and ‘Rikvach’ in U.P and Bihar. The colocasia leaves used in this dish are rich in iron, hence helping in improving the haemoglobin level. The leaves contain rich compounds like phenols, flavonoids, tannins, sterols, glycosides. All these prove to be a remedy in reducing chronic inflammation such as arthritis. The leaves also have sufficient amounts of Vitamin C and beta carotene. The nutrients benefit in this dish make it a popular snack to munch on, in the houses all over the country.


    4 Dried Red Chilies

    2 Tbsp Roasted Coriander Seeds

    1 Tbsp Roasted Cumin Seeds

    2 tsp Fennel Seeds

    4 Green Chillies

    10-12 Garlic Cloves

    1 inch Ginger

    A Handful of Coriander Leaves

    6 Tbsp Tamarind Pulp

    4 Tbsp Jaggery

    A pinch of Baking Soda

    1 Tbsp White Sesame Seeds

    4 Tbsp Rice Flour

    2 Cups Gram Flour

    Colocasia Leaves

    Salt to taste

    Oil for frying

Method Of Preparation:

    Grind the red chillies and all the spices (cumin, coriander and fennel seeds) together.

    Grind green chillies, garlic, ginger and coriander leaves together and now keep them aside.

    Take a bowl and add the tamarind pulp and jaggery to it. Mix them well together and let the jaggery dissolve.

    Now add the grinded garlic, chilly, ginger and coriander paste to the same bowl.

    Add red chilly powder, salt and the baking soda, the dried grinded spices, white sesame seeds and rice flour in the bowl and mix them altogether,

    Now add gram flour and combine all the ingredients properly by adding water as per required, so that the mixture gets neither poury nor dry. The consistency should be perfect.

    Take a clean colocasia leaf, spread the prepared mixture of the masala and cover it with another leaf, again spread the masala mixture.

    Repeat the process for 5-6 times and fold the leaf and seal the mixture.

    Now put the stuffed, rolled leaves in a steamer and steam it on medium flame for 15 minutes.

    Now let the roll cool down and cut into pieces.

    Heat oil in a pan and deep fry the vadis.

    Serve it hot and enjoy.

These vadis are mostly prepared during the monsoon season and a perfect snack to be served for the guests.