Alu Vadi - Taro Leaves Rolls

Alu Vadi- Taro Leaves Rolls

This very much nutritious Taro leaves rolls is a staple food in the subtropical regions. These leaves have the highest amount of vitamin A, C, and potassium. Also is a rich source of antioxidants that slow down aging. Taro leaves with versatile health benefits can fit well into the diet. The regular consumption of these leaves will reduce 15.8% reduction in heart disease.

Here I am going to share the traditional Maharashtrian recipe of ‘Alu Vadi'. In the Marathi language we call these leaves Alu. There Taro leaves rolls are delicious and crispy in texture if you deep fry. One can consume by shallow fry or as it is steamed.

Here is the recipe for the same…

Ingredients required

• Colocasia Leaves – also known as Patra in Gujarati, Pathrado in Konkani, Arbi ke patte, or Alu in Marathi. Make sure to use fresh and green leaves. Sometimes it is hard to find these leaves, especially in the US. So you can substitute it with Swiss chard or spinach leaves. Make sure to use large swiss chard or spinach leaves.

• Gram flour (besan) – is the base ingredient for this recipe. It is used in made stuffing for the patra roll. You can use multigrain flour too instead of just besan.

• Spices – Here we have used many spices like turmeric powder, chili powder, cumin-coriander powder, hing, and garam masala.

• Sesame seeds – give a nutty flavor to this recipe. I have used sesame seeds twice, in the patra batter and tempering.

• Fennel seeds – give refreshing flavors and crunch. Don’t skip this.

• Tamarind – this gives a sour taste. You can substitute it with lemon juice.

• Jaggery – To balance the sourness from the tamarind. You can use sugar instead of jaggery.

• Ginger paste – for the aromatics and flavors. Grated ginger can be used instead of paste.

• Oil – for the softness.

• Baking soda and lime juice – It helps in cooking the leaves faster.

• Tadka (tempering) – for tempering you will need oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, red dried chilies, and hing.

• Garnishing – I have used coriander and dried coconut flakes for the garnishing.

Preparation

1. Prepare sweet chutney for the besan paste. Take tamarind and jaggery in a saucepan and add ¾ cup of water. Place this saucepan on the stove and let it come to a boil over medium heat. Stir occasionally. Switch off the flame and let it cool down.

2. Meanwhile, let’s prepare the Colocasia leaves. Rinse the leaves and wipe them dry. Work with one leaf at a time, place it upside down, and remove the thick stem and veins without tearing the leaf using a knife. Cut the thick stem and gently slide the knife along the vein to remove it. you can do this a few times till the vein is almost flat as the leaf. Follow the same step with other leaves and keep them aside. Keep all the leaves ready like this.

3. Preparing the besan paste- Once the tamarind and jaggery chutney cool down, with your hands, squeeze the pulp from the tamarind and jaggery in the same bowl or pan. Strain the pulp and keep it aside. I got ½ cup + 2 tablespoons of pulp in total. Keep it aside. Tip – You can skip this step and use sweet chutney instead. Sieve the besan and take it into a big mixing bowl. Now add salt, chili powder, coriander-cumin powder, garam masala, turmeric powder, sesame seeds, fennel seeds, ginger paste, hing, oil, and jaggery tamarind pulp. Mix everything well. Now add ½ cup of water, a little at a time, and make a lump-free thick paste. The paste has to be easily spreadable – neither runny nor too thick. Now add baking soda and lemon juice over the baking soda. Give the paste a really good stir. This chickpea flour batter should have a spicy, tangy, and sweet flavor. So give it a taste and depending on your taste adjust the jaggery, tamarind, and red chili powder quantity.

4. Making patra/Aloo Vadi - Divide the leaves into three batches of 6 each to make three rolls. For the first roll, take the largest patra leaf on a working surface, with the vein sides facing you. Apply a thin layer of the batter using hands (preferably) and spread it all over the leaf. Place another leaf upside down again but in an alternate way to the first. Spread the batter evenly and thinly on top of the second leaf as well. Place the third leaf upside down in the same way as the first. Repeat these steps for all 6 leaves. To form a tight roll – bring in the left to touch the middle line, apply some batter, fold the right to touch the middle line, and apply some batter. Begin to tightly roll the leaves from bottom to up. Keep on applying the thin layer of besan paste with each fold on the top.

5. Steaming Alu Wadi - Stovetop steaming -Take 5 to 6 cups of water in a steamer. Cover the steamer and let the water cume to a boil. Meanwhile, grease a steamer plate with oil and place prepared 3 rolls seam side down on it. Now place the steamer plate with the rolls inside into the steamer and close the lid. Steam for 25 to 30 minutes or until a toothpick inserted comes out clean. Switch off the flame, take out the patra rolls and let them rest for about 15 minutes or until cools down.

6. Tempering the Alu Vadi- Heat a frying pan/skillet on medium-high heat and add oil. Take a pan as wide as possible so that the patra cooks evenly. Once the oil is hot, add the mustard seeds and cumin seeds and wait till they start spluttering. Now add the sesame seeds, red dried chilies, curry leaves, and asafetida. Give it a quick stir. Add the Alu Wadis.

If a diet or weight is not your concern then d fry Alu Vadi and enjoy with a hot chai.