Alu Vadi Recipe in Marathi: A Delicious Traditional Taste
Alu Vadi is a traditional Maharashtrian dish made using colocasia leaves (arbi) stuffed with a spiced gram flour mixture, rolled up, steamed, and then fried. This flavorful recipe is often served during festivals or as a popular snack or side dish with meals. It has a wonderful balance of spice and savory taste and is commonly prepared in many Maharashtrian households.
In this article, we’ll take you through a step-by-step guide on how to make this delicious Alu Vadi in the Marathi language, ensuring you capture the authentic flavors of this beloved dish. Whether you’re making it for the first time or looking to perfect your recipe, this detailed guide will help you create the perfect Alu Vadi every time.
Instructions for Alu Vadi
Ingredients:
For the Filling:
- 1 cup besan (gram flour)
- 1 tablespoon rice flour
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds (ajwain)
- 1 tablespoon tamarind paste
- Salt to taste
- 1 teaspoon ginger-garlic paste
- 1 teaspoon jaggery (optional)
- Water (as needed to make a thick paste)
- For the Leaves:
- 10-12 colocasia leaves (Alu leaves)
- 1 tablespoon oil for greasing
- For Steaming and Frying:
- 1 tablespoon oil for frying
Instructions:
Preparing the Colocasia Leaves (Alu Patta)
Start by washing the colocasia leaves thoroughly to remove any dirt or debris. Once cleaned, cut the thick stems at the base of each leaf and trim the veins in the center of each leaf. The goal is to make the leaves flat and smooth for easy rolling. Be careful when handling them, as the leaves are delicate.
Making the Filling
In a bowl, combine the besan (gram flour), rice flour, turmeric powder, red chili powder, cumin seeds, ajwain, ginger-garlic paste, tamarind paste, jaggery (if using), and salt. Gradually add water and mix everything to form a smooth, thick batter. The consistency should be thick enough to coat the back of a spoon.

Stuffing the Leaves
Now, take one colocasia leaf and place it flat on Alu Vadi Recipe in Marathi Language a surface. Spread a thin layer of the gram flour mixture evenly on the leaf. Make sure to cover the entire surface of the leaf with the paste. Place another leaf on top of the first one, and repeat the process until all the leaves are used, creating a stack of leaves with the gram flour mixture in between.
Rolling the Leaves
Once your stack of leaves is ready, carefully roll the leaves into a tight log, similar to a spring roll. Ensure that the roll is tightly sealed so that the stuffing doesn’t spill out during steaming or frying. Repeat the same process with the remaining leaves and stuffing.
Steaming the Rolls
Now that your rolls are ready, place them in a steaming basket or a large steamer. Cover and steam them for about 25-30 minutes. You can check the doneness by inserting a knife or toothpick into the rolls; it should come out clean when they are fully cooked.
Frying the Steamed Rolls
Once steamed, let the rolls cool for a few minutes. Afterward, heat some oil in a pan or shallow frying pan. Cut the steamed rolls into slices about 1 inch thick and fry them in the hot oil until they are golden and crispy. Frying the slices gives the Alu Vadi its signature crunch and flavor.
Serving
Once fried, remove the slices from the oil and place them on a paper towel to drain excess oil. Serve your delicious Alu Vadi hot with chutney or yogurt on the side.
List of Variations You Can Try
There are several variations of the Alu Vadi recipe depending on the region and preferences. Here are some options:
- Spicy Alu Vadi: Increase the amount of red chili powder or add green chilies to make it spicier.
- Sweet Alu Vadi: Add more jaggery or tamarind paste to balance the spice with a touch of sweetness.
- Air-fried Alu Vadi: For a healthier version, try air frying the rolled and steamed Alu Vadi instead of deep frying.
- Add coriander or mint: Fresh coriander or mint can be added to the filling for a refreshing flavor.
- Vegan Alu Vadi: Omit any dairy or ghee and stick to plant-based oils and ingredients.
Tips for Perfect Alu Vadi
- Leaf Quality: Always choose fresh and tender colocasia leaves. If the leaves are too thick or tough, it might be difficult to roll them.
- Avoid Sticky Hands: Grease your hands lightly with oil to avoid the gram flour paste sticking to your fingers.
- Check for Doneness: After steaming, always check the texture of the rolls before cutting them. The rolls should feel firm and cooked all the way through.
- Customizing Spices: Depending on your taste, you can experiment with adding additional spices such as garam masala, coriander powder, or even hing (asafoetida) for extra flavor.

Common FAQs About Alu Vadi
Q1: Can I use frozen colocasia leaves for Alu Vadi?
Yes, you can use frozen leaves. However, fresh leaves provide a better texture and flavor, so use frozen only if fresh leaves aren’t available.
Q2: Can I make Alu Vadi ahead of time?
Yes, you can prepare the rolls in advance and steam or fry them when you’re ready to serve. This makes it a great option for meal prep or parties.
Q3: What should I serve with Alu Vadi?
Alu Vadi is typically served with green chutney, tamarind chutney, or yogurt on the side. It pairs well with rice dishes or as a snack.
Q4: How do I store leftover Alu Vadi?
Store leftover Alu Vadi in an airtight container in the refrigerator. You can reheat them by frying again to restore their crispiness.
Alu Vadi is a delightful, crispy, and savory snack that’s deeply rooted in Maharashtrian cuisine. Its combination of flavorful gram flour filling and the earthy taste of colocasia leaves makes it a must-try dish for anyone exploring regional Indian snacks. This recipe will help you master the art of making Alu Vadi at home with ease.