How do I know the steamed rolls are fully cooked?

The logs should feel firm to the touch and not look wet or raw inside when cut. A knife inserted into the center should come out clean.

Can I make alu wadi in advance?

Yes. Steam the rolls, cool them, and refrigerate for up to a day. Slice and pan-fry just before serving for the best texture.

Why is my alu wadi itchy or irritating on the throat?

Colocasia leaves can be irritating if undercooked or not balanced with enough souring agent. Steam thoroughly and do not reduce the tamarind too much.

Can I skip the final pan-frying step?

Yes, the steamed slices are edible as is, but pan-frying gives the classic light crispness and makes the tempering cling better.

What should the besan paste consistency be?

It should be thick, smooth, and spreadable like a heavy batter, so it coats the leaves evenly without running off the stack.

Home / Recipes / maharashtrian / Alu Wadi

maharashtrianMediumveganvegetariandairy freenut free

Alu Wadi

RATING

4.4/5(87)

TASTE SCORE

8/10

Tender colocasia leaves are coated with a spiced gram flour paste, rolled, steamed, and lightly pan-fried for a savory snack with sweet, tangy, and earthy Maharashtrian flavors in every slice.

PREP

25m

COOK

25m

SERVES

1 PIECE

79 cal

SERVINGS

METHOD · 8 STEPS

prep · ~7 min
Prepare the colocasia leaves.
1.Rinse the colocasia leaves well and pat them dry.
2.Trim the thick stems and shave any very thick center veins with a knife.
3.Keep the leaves flat on a board with the smooth side facing down.
TIPFlattening the thick veins helps the leaves roll neatly without tearing.
mix · ~5 min
Make the spiced gram flour paste.
1.Add chickpea flour, tamarind paste, jaggery, red chili powder, turmeric powder, coriander powder, cumin powder, sesame seeds, asafoetida, and salt to a bowl.
2.Pour in the water a little at a time.
3.Mix until you get a thick, smooth, spreadable paste with no lumps.
assemble · ~8 min
Layer and roll the leaves.
1.Place one large leaf on the board and spread a thin layer of paste over it.
2.Place a second leaf on top, spread more paste, and repeat to make a stack of 3 to 4 leaves.
3.Fold in the sides tightly and roll from the base into a firm log.
4.Make another log with the remaining leaves and paste.
TIPKeep the paste layer thin and even so the rolls cook through without becoming doughy.
steam · ~20 min
Steam the rolls until firm.
Lightly grease the steamer plate with a little oil and place the rolls seam-side down. Steam over medium heat until firm and cooked through.
rest · ~10 min
Cool the rolls before slicing.
Remove the rolls and let them cool until easy to handle. Slice them into 12 even rounds.
TIPWarm rolls can crumble, so let them cool before cutting.
temper · ~2 min
Make the tempering.
1.Heat the remaining oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add sesame seeds and curry leaves and cook for a few seconds.
fry · ~6 min
Pan-fry the slices lightly.
Arrange the sliced alu wadi in the pan and cook until lightly golden on both sides, turning gently once.
TIPUse gentle heat and turn carefully so the slices hold their shape.
serve
Serve the alu wadi warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Shave down thick center veins well; bulky veins make the rolls crack and cook unevenly.
2
Keep the besan paste thick enough to cling to the leaves, not drip off while rolling.
3
Taste a tiny dab of the paste before spreading; alu wadi should balance tangy tamarind and sweet jaggery.
4
Steam the logs seam-side down so they set firmly and do not unroll in the steamer.
5
Cool the steamed rolls completely before slicing for neat rounds that do not crumble.
6
Pan-fry in a single layer and give the slices space so the edges turn lightly crisp instead of steaming.
7
These rolls can be steamed a day ahead; refrigerate, slice cold, and pan-fry just before serving.