MyMusingsSangSpeak- Pet Puja - Aluchi Wadi

Aluchi Wadi

Aluchi Wadi is an all time favorite Maharashtrian savoury snack and is loved by one and all. It is famous all over India too and is known by various names as Patra, Patrod, Pattaud etc. It is made of colocasia/arum (Arbi in Hindi, Alu in Marathi) leaves and a batter of besan flavoured with tamarind, chilly powder, jaggery etc and has a unique taste. The colocasia leaves are available all through the year, but, most readily available during the monsoons. There are two types of edible colocasia leaves, the light green and the dark green. In Maharashtra, the light green variety is used to make semi liquid recipe called the Aluchi Patal Bhaji (Saag) and the dark green variety is used to make the Aluchi Wadi.

Colocasia has microscopic calcium oxalate crystals that cause itchy throat. To neutralise these, the tubers and leaves are treated with some acidic ingredient like tamarind, lemon etc.

Colocasia tubers grow very easily too and are hardy plants in all weathers and environments.

Traditionally, in Maharashtra only besan is used in the recipe, but, here, I am sharing the recipe with a combination of besan and rice flour.

Ingredients

Colocasia (Arum) leaves – 8-10 nos

Besan (Chana Daal/Gram Flour – 1½ cup

Rice Flour – ½ cup

Jaggery – 1½ tablespoon

Tamarind – 1½ tablespoon

Red Chilly Powder – 1 teaspoon

Turmeric Powder – ½ teaspoon

Sesame seeds – 1½ tablespoons

Corinader Powder – ½ teaspoon

Cumin Powder – ½ teaspoon

Salt – As per taste

Water – As per requirement

Oil – As per frying requirements 

Method

Wash the colocasia leaves and dry them. Remove the veins and flatten lightly with rolling pin. Soak tamarind for 10–15 minutes and strain the pulp. Soak jaggery in little water and make a solution. Mix together gram flour, rice flour, salt, turmeric, chilly, cumin, coriander powders, sesame seeds and add tamarind pulp and jaggery solution. Add little water to make smooth batter like pakoda batter. Take one leaf and spread the batter on it evenly and cover with another leaf and repeat the process with 3-4 leaves. Fold the batter covered leaves to form a roll. Apply little oil on top of the rolls,

Steam the rolls for 10- 15 minutes in a steamer utensil or pressure cooker. Remove and allow to cool. Cut in thin slices and shallow or deep fry as per your liking/convenience.  

Note – Preparation time is approximately 1 hour. This quantity is enough for 6-7 persons. The rolls can be made and stored in the fridge for about a week or so and fried as and when required. If one wishes to avoid frying, the steamed ones taste good on their own, with a tempering of little oil, mustard seeds and curry leaves.

MyMusingsSangSpeak- Pet Puja - Alu che Gargate (Alu chi Patal Bhaji/Alu che Phatphate)

Alu che Gargate (Alu chi Patal Bhaji/Alu che Phatphate)

Alu (Marathi word) is known as Colocasia/Arum in English and Arbi in Hindi and its tubers and leaves are used as vegetables in Indian cooking. This vegetable is full of vitamins and minerals and one must keep it in diet for these nutritious reasons.  The vegetable has the element called raphides (very fine needle like calcium oxalate crystals), that cause itching and discomfort. This acridity needs to be neutralised by using acidic material like tamarind, lime etc and proper cooking.

In Maharashtra, the Colocasia leaves are used to make Aluchi Wadi, a favourite Maharashtrian savoury snack and, in North India, it is known as Patra or Pattaud or Patraud. The tubers are prepared in a similar fashion as potatoes. Alu che gargate or Alu chi Patal Bhaji or Phatphate is a delicacy that is served during Maharashtrian weddings. It is an all-time favourite of Maharashtrians.

There are two types of edible Colocasia leaves in the market, one that is lighter green in colour and one that is dark green in colour. The lighter green is used to make the fluidy vegetable and the darker green variety is used to make the Wadi or the snack. In case, the light green variety is not available, one can substitute it by the dark green variety. The assembling takes a bit of time and cooking is quite easy.

Ingredients

Colocasia leaves with stems – 7-8 nos

Groundnuts – ½ - ¾ cup

Bengal Gram Daal – 2 tablespoons

White Radish – 3-inch piece

Fresh Coconut slices – 2 tablespoons

Tamarind – 2 tablespoons

Jaggery – 1½ tablespoons

Garlic – 10-12 cloves

Green Chillies – 2 – 3 nos

Turmeric – ½ teaspoon

Besan (Gram flour) – 3 tablespoons

Salt – As per taste

Oil/Ghee – 2 tablespoons

Mustard Seeds – ½ teaspoon

Water – Approx 5-6 cups

Method

Wash the Colocasia leaves and stems thoroughly, skin the stems and chop finely. Soak the groundnuts and daal for an hour. Soak tamarind also for an hour. Skin the radish and chop into cubes. Sieve the tamarind and extract the pulp. In a utensil, take the chopped Colocasia stem and leaves, along with soaked groundnuts, daal, jaggery, tamarind extract, turmeric, salt, chopped radish, and about 4-cups of water. Steam this in pressure cooker for about 20 minutes. Remove from pressure cooker, once the steam is let off, add the besan flour and give a nice stir with hand stirrer.

In a small vessel, heat oil and add mustard seeds, chopped green chillies and mustard seeds till they splutter. Add this tempering to the cooked vegetable and cook it for about 7-8 minutes. Serve hot with chapati or rice.

Note - Assembling time is about an hour and cooking tome 30-40 minutes. This quantity should be enough for 4 persons.