Alu chi Wadi (Patra Maharashtrian style)

Alu chi Wadi (Patra Maharashtrian style)

By NamakShamak
  • Serves: 8 - 10
  • Prep Time: 40 Minute
  • Cooking: 30 Minute
  • Calories:

This is one of the specialities of “Ganapati”.or the Ganesh Festival. Yup, it is time consuming but the efforts are all worth it!!!   The one thing I remember during Ganapati in our village were piles of Alu Wadi being made apart from the Ukdiche Modak. The Modaks , distributed as Prasad or blessings from Lord Ganesha are a very Delightful sweet treat , so just for a change in taste,it is also served with a subtly spiced Alu Wadi! Ganpati is celebrated with a great pomp in my husbands hometown…There they have  “Waadi cha Ganapati” (the people in that area have a common ganapati,and Waadi means a farm in Marathi) so the whole village comes over for lunch for 2 days to celebrate one of the biggest festivities of the year. This recipe I learnt from my Mom in Law, there are a lot a variations, like the whole roll cooked in coconut milk and so on.For now this simpler version but with my twist….. First thing to make sure while making Alu Wadi are the leaves. There are two types of Alu leaves. Scientific name colocassia also known as Taro. (Yup my kids science book comes handy). They can be recognised by the stems. The green stem ones are used in making subji and the black stem ones are the ones we use for making alu wadi.




  1. Wash the leaves and pat them dry. Remove the stems and trim the veins which are a little thick. This makes its easier to roll them.
  2. Grind together the ginger, garlic, green chillies, coriander leaves, coconut, cinnamon, cloves, pepper, khuskhus, jeera and dhania finely. You can use the tamarind pulp to wet the mixture. It makes grinding easier. Now add the jaggery and grind again
  3. Take the mixture in a bowl, add the haldi, chilli powder, salt and besan and mix. If it is too runny add a little more besan, the consistency should not be runny.
  4. Take a leaf. Place is on a plain surface such that the darker side is downwards and the lighter side is upwards also the narrow tip should face towards you. Now apply a light layer of the mixture evenly. Place another leaf in the same way but this ti
  5. Now fold the top portion upto the middle. Similarly fold the bottom portion. Apply a little more besan on the folded portion so as to ensure that the roll does not unfold.
  6. Now start roll from left to right. Roll tightly and keep aside. If you feel its unrolling tie a string around it.
  7. Oil the plate of the steamer.Put in the roll and steam for 20 to 30 mins. Cool and cut.
  8. Now for my twist. Heat oil in a pan. Roll the cut wadi in khuskhus and fry till crisp. This gives a very unique taste.

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!