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Aloo Wadi

Aloo Wadi

Links To Read Blogs In Other Languages On Aloo Wadi :

अळू वडी या पदार्थावरील ब्लॉग मराठीमध्ये वाचा

Information About Dish :

Aloo Wadi (Wadi made from Colocasia Esculenta) is a special dish made not only in Konkan but in most places. Aloo Wadi is made in different ways in most places. In some places it is sweet, in some places it is spicy, in some places rolls of boiled Aloo Wadi's by bursting them with mustard, cumin, curry leaves and green chillies. But in Konkan, Aloo Wadi is made in a very simple and easy way, which is very tasty, delicious and crunchy to eat. In the villages of Konkan, Aloo leaves are more common during the monsoon season, so hot food is more pleasing to eat during the cold monsoon season.

Speciality :

Aloo leaves grow more in rainy days. Therefore, hot Aloo Wadi's are made at home. Ganeshotsav is the festival of Ganpati Bappa which falls in the rainy season, so it is celebrated with great fervor and enthusiasm in the villages of Konkan. In Ganeshotsav (Ganesh Festival), Aloo Wadi is a special dish made along with Modak offerings made for Bappa.

Ingredients :

1) Oil
2) Cumin Seeds
3) Coriander
4) Asafoetida
5) Turmeric
6) Salt
7) Baking Soda
8) Hot Spice
9) Spice
10) Water
11) Wet Coconut
12) Jaggery
13) White Sesame
14) Ten To Fifteen Kokum Or Tamarind Or Red Juice Of Kokum
15) Cilantro
16) Two Bowls Of Gram Flour
17) One Fourth Bowl Of Rice Flour
18) Four To Five Aloo Leaves

Procedure :

1) First take four to five Aloo leaves and wash them clean with water. After washing the Aloo leaves, wipe them thoroughly with a dry cloth.
2) Carefully cut the long and large stalks of Aloo leaves. Then roll all these leaves on a polipat or on a large flat surface, so that the leaves are well pressed and then the Aloo leaf folds can be easily folded.
3) Then take half a glass of water in a small sized bowl and soak ten to fifteen kokum or tamarind (as desired) in it and after soaking this kokum or tamarind well in water for five to ten minutes, apply the resulting juice of kokum or tamarind on rolled Aloo leaves along with kokum or tamarind.
4) Kokum juice, tamarind juice or red juice made from kokum can also be used for applying juice to Aloo leaves.  Applying kokum juice or tamarind juice or red juice made from kokum on Aloo leaves removes itching of Aloo leaves. After applying this juice on the leaves, set aside the remaining water in a bowl for adding in a paste of gram flour, do not throw it away.
4) After this process, first take a large pot for making a paste of gram flour. In that pot, take two bowls of gram flour as required for four to five Aloo leaves. Add one fourth bowl of rice flour, half a teaspoon of turmeric powder, half a teaspoon of asafoetida, one teaspoon of cumin or preferably cumin powder, one teaspoon of coriander powder, one teaspoon of garam masala, two teaspoons of masala (spice according to chili), half a teaspoon of baking soda, half a teaspoon of white sesame seeds, finely chopped jaggery as required, add remaining kokum juice or tamarind juice or red juice made from kokum in gram flour taken in pot, add salt to taste. After adding all these ingredients to the gram flour, add a little water as required and mix well. The paste of gram flour that we are going to apply on Aloo leaves should not be made too thin by adding too much water. Make a thick paste of gram flour so that we can easily apply on Aloo leaves in a proper manner.
5) Once the paste of gram flour is ready, take Aloo leaves that rubbed by Kokum juice or by tamarind juice or by red juice made from kokum. Place one of the Aloo leaf on a flat surface or on polipat, cover it properly on all sides, then take the second leaf and place this leaf on the first leaf and apply the paste of gram flour on it, repeat this process for the third and fourth leaves of Aloo. Then fold the leaves slightly on all four sides, after that fold the leaves horizontally.
6) After folding the Aloo leaves, Aloo roll is formed. (In this way,  if we want to make Aloo Wadi in large quantity, we can take another four to five leaves and we can repeat the above procedure number 1), 2), 3), 4), 5) from the process of washing the Aloo leaves to the process of applying the gram flour paste and in this way we can make rolls of Aloo leaves.) Then place a large vessel on the gas and add a little glass of water into it, place the sieve of the fine holes which used in making boiled modak on the top of the vessel. Apply oil to the sieve properly and place the prepared roll of Aloo Wadi on it and then cover it and let boil the prepared roll of Aloo wadi for 15 to 20 minutes.
7) After 15 to 20 minutes, insert the knife vertically into the aloo roll and check that the aloo roll is boiled properly or not. If there is no flour on the knife after it has been taken out, then the roll of aloo is boiled properly.
8) Then cool the aloo roll, when it is quite cool, cut it into thin round rolls.
9) Place the cauldron on the gas to fry the round cut Aloo Wadi's , pour oil in it and once it is well heated, immediately fry the Aloo Wadi's on low flame till they turn red and then turn off the gas.
10) When the Aloo Wadi's are ready, take them out in a tray and grated wet coconut on it, add some finely chopped cilantro. In this way, they will be ready to eat hot, sweet, crunchy, slightly spicy and sweet Aloo Wadi's.

Taste :

Crispy And Slightly Hot-Sweet But Spicy