Alu vadi-taro leaves roll recipe.
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Ingredients
- 6 Nos. Taro leaves (Aluchi pane) medium sized Medium sized
- 1 cup Besan (gram flour) 150 grams
- 2 teaspoons Ginger garlic and green chillies paste (6/8 garlic ,1 inch ginger, 2 green chillies)
- 1 tablespoon Red chilli powder (optional)
- ½ teaspoon Turmeric powder
- 1 teaspoon Jeera (cumin seed) powder
- pinch of Hing (Asafoetida)
- ½ teaspoon Coriander seed powder
- 1 tablespoon Tamarind and jaggery water
- Cooking oil for frying
- ½ teaspoon gram masala (optional)
- 1 teaspoon Salt as per taste
- Water as per requirement
Instructions
- Alu vadi Preparing roll:
- Wash gently taro/ Alu leaves. Wipe the leaves with a dry cloth. After that cut it's stem and veins gently.
- Now, In a bowl, take besan, rice flour, ginger-garlic and green chillies paste, jeera powder, coriander powder, red chilli powder, turmeric powder, tamarind, and jaggery water, hing, salt, sesame seeds, garam masala, and little water.
- Mix well to form a thick batter. The batter should be thick.
- Now spread the batter on the backside of the leaf.
- Spread the batter on each leaf. I used here three leaves you can use more.
- Place the subsequent leaf on top of it and apply another layer of besan batter thereon also.
- Continue this process with a minimum of three leaves. Roll the sides vertically and spread a touch batter on them.
- Fold the other two sides
- Now roll them tightly and slowly.
- Keep on applying batter on each fold.
Steaming & frying the rolls:
- Before placing for steamer apply oil on strainer pan and then place the rolls on a pan and cover the lid on it. steam cook for 12-15 minutes.
- Remove from the steamer and let it cool. Cut into thin slices.
- For deep fry, heat oil in kadhi and fry alu vadies till it becomes golden brown.
- Garnish with chopped coriander leaves. Serve hot. Enjoy with a steaming cup of tea!
Notes
1 - Arrange the leaves in order to bigger to smaller. bigger at the base and smaller on top. otherwise, the roll will not be knitted.
2 - Do not use more than 3 leaves for a roll, if the roll is thicker, leaves do not roll properly it may get separated and spoil while frying. It should be tightly tied so that the alu vadies remain round and whole after frying or shallow frying.
3 - While selecting Taro/ Alu leaves for alu vadi, choose the black stem ones.
4 - If you’re falling short of time, you can prepare the rolls a day before and then temper or fry them the next day.
Try it once👍
Stay happy, stay healthy!
Thank you ☺️