Crispy sweet sour Alu wadi

This alu wadi is a typical snack made in Marathi homes. (Alu: Colacasia or edible Arum leaves; Patra in Gujarati). It is fried, crispy and much more tasty than the ones you find in food stores or restaurants these days.

Given below are the steps to make this delicious snack.

What you need is some alu leaves that are meant for making wadi. These you can get from the market. Wash and pat them dry.

The bowl to the left in the first picture. contains Besan ie chana daal flour, salt, turmeric powder and chilli powder. Half a teaspoon of turmeric is enough for three tablespoons of besan. The remaining ingredients are according to taste.

The second bowl contains Tamarind Sweet chutney. Jaggery is used in substantial quantity rather than sugar for the sweetness.  The Besan is mixed with this liquid chutney to form a stiff batter which will stick on as shown in the picture.


The above leaf bundle is pressure cooked. One whistle is usually enough. It can also be steamed. 

 The above wedges are deep fried.



Divey are made in Marathi households on Amavasya or No-moon day of Ashaadh month. In the olden days they might have been lighting a few of them like lamps; ergo the name 'divey'. Nowadays we just make them because they taste delicious!

It's a simple steamed dish made from wheat atta, jaggery, and a little salt kneaded to stiff dough. Shaped into cups and steamed for 10-15 minutes in a steamer. Once done, filled with desi ghee and eaten.

The base raw material changes depending upon the region.. in Khandesh/Jalgaon side they use Bajra flour to make them.


Easy Mango Ice cream

Take equal parts of the following: fresh squeezed Alphonso mango pulp, cream, milk and milk powder. You can use a cup for measuring.

Blend all well and refrigerate.
After about an hour remove from the fridge and blend again. Refrigerate.