Recipe Submitted by : Purva’s Food Funda (Mumbai, India)
Alu (Arbi/ Colocasia/ Taro) leaves -10
Gram/ chickpea flour (Besan)- 2 cups
Rice flour- 1 tbsp
Coriander seeds (Dhania) powder- 1tbsp
Cumin seeds (Jeera) powder- 2 tsp
Red chilli powder- 2 tsp
Cinnamon powder- ½ tsp
Garam masala powder- 1 tsp
Turmeric powder- 1/2 tsp
Hing (Asafoetida)- ¼ tsp
Til ( Sesame seeds)- 1 tbsp
Chinchecha kol (Tamarind pulp)- 1tbsp
Gul ( Gudh / Jaggery)- 1 tbsp
Oil for deep frying
Salt to taste
- Use alu (colocasia) leaves which are blackish in shade, tough than other types of alu leaves & triangular shape in end.
- Wash the leaves. Wipe very smoothly the leaves with cotton cloth. Cut the stems & veins of leaves and keep them aside.
- Be careful while cutting these leaves from the stems. The stems of these leaves release some juice which stains clothes. So take care not to stain your clothes.
- And one more thing….rub oil or butter on your hands before handling the leaves. Because these leaves are stinging or itchy.
- Mix the jaggery and tamarind pulp. Take bowl & mix all the ingredients except oil , and add the jaggery and tamarind pulp also. Add enough water to make a batter which can be spread easily. (It will be neither too thick nor too thin. You should be able to coat the leaves. Almost to the consistency of Bhajjia batter) Mix the batter with hand if required ensuring that no lumps remain in the batter.
- Place one leaf face down on clean kitchen platform.
- Spread besan mixture over a leaf in a thin layer.
- Place another leaf in opposite direction over this leaf.
- Repeat same procedure for 5 leaves.
- Tuck in the edges along the length and roll tightly like a scroll. Using a rolling pin flatten the veins of these leaves. Apply the Besan paste all over the leaf. Once the entire leaf has been coated start rolling the leaf from the base towards the tip as shown in the picture. While rolling apply the paste on each fold to seal it properly.
- Repeat same procedure with the rest leaves. With 10 leaves, you will make 2 rolls.
- Steam both rolls for 20 minutes in a steamer or cooker without pressure on medium heat.
- Allow to cool completely. Now using sharp knife cut 1/2″ thick rounds vadis.
- Then deep fry or shallow fry them. Shallow fry these vadis from both the sides.
- Add grated coconut and finely chopped coriander leaves while serving.(optional- it’s only garnishing)
- Enjoy as snack or appetizer
- Do not use more than 5-6 leaves (if leaves are big, then use only 3 or 4) at a time for one roll.
- First put the cooker on flame and allow the water to boil, and then keep the plate of rolls.
- coat the chalnni or vessel with oil from inside before resting the alu rolls in it.
- It is not necessary that u fry them. U can also eat them by just steaming. Add good seasoning/Tadaka. (Tadaka/ Phodani- Heat 1 tbsp of oil in small tadaka pan. Add mustered seeds, when they popping add ¼ tsp hing & 4-5 curry leaves. This tadaka spread on vadi/cut steam rolls.
We can grow this Alu plant in our kitchen garden. Alu is a very hassle free plant. It only needs good amount of water- not much pampering is required. We make curry (Alu che Phatphate) from the Alu leaves or Alu Vadi (Steamed rolls). Both are delicious though I prefer the Vadi more.