- 10 tbsp besan / chick pea flour
- 2 tbsp rice flour
- 1 tsp Red chili Powder
- 1/4 tsp Turmeric powder
- salt to taste
- 5-6 tbsp tamarind jaggery pulp
- 2 bunches of alu / colocasia leaves
- oil for frying
- 1 tbsp white sesame seeds
- 1/2 tsp oil
A staple snack of Gujarati cuisine, alu vadi (also know as Patrode) is served during traditional functions. It is made from the leaves of colocasia, which is only abundant during the monsoon season of India. This traditional food is popular amongst the largely vegetarian population of northwestern India. It is even great for a vegan diet, or anyone looking to lose weight. If you are searching for a new dish to try, look no further and don’t forget to pack some in your new Vaya Tyffyn lunchbox. It will help keep your food warm and fresh all day.
These nutrient dense leaves are great for your health. From Omega-3 fatty acids to keep your joints pain free to vitamin A, promoting healthy eyes, colocasia is packed with health benefits. The dietary fibers will keep your digestive system flowing free and the antioxidants will help prevent cancer. Its safe to say this super food needs to be a regular in every diet.
Besan flour is packed full of iron and protein. Making this dish a healthy meat alternative. The soluble fiber present in besan will improve heart health and prevent heart disease, according to the Heart Care Foundation.
How to make Alu Vadi
Note:The consistency of the batter shouldn’t be too thick of too thin and should spread easily.
1.Beat the batter until it becomes light.
Note: You can use as many leaves as you want.
Note: Be careful not to make the roll too tight.
Note: The thinner the vadi is, the crispier it will be.
Note: You can store the bag in the freezer for about a week.Take it out 1 hour before making, bring it to room temperature, fry it and eat.