Spicy, Sweet and Tangy Alu Vadi / Taro Leaves Roll

alu vadi, taro leaves rolls, taro leaves

Its sweet, its crispy, its spicy, its tangy…. Its mouth watering Alu Vadi.

In my last Post, I told you about the importance of Sharaavana and Alu vadi in Maharastra.  And as promised I am going to give you step by step narration on making tasty and delicious Alu Vadi. You can serve this dish as a snack or even as a side dish. The end result of this dish looks completely different from the start.

This is my mother’s recipe and I used to help her in kitchen while she prepared this mouth watering dish. But this time I made it and asked my younger sister to be my photographer, while I applied the batter on the leaves.

Ingredients:

6 Taro Leaves

1 cup of Chickpea Flour/ Gram Flour/ Besan

½ Cup of Tamarind Juice

¾ cup of crushed jaggery

1 teaspoon salt

3 teaspoon red chilli powder

1 teaspoon of white sesame seeds

Water (optional)

How it is Done:

First take the taro leaves and cut their veins from the joint. Wash properly and dry the leaves.

In a hollow pan, mix tamarind juice, salt and jiggery.

By tamarind juice I mean the one which is squeezed from the soaked tamarind pieces. You can also use tamarind paste which is available in the stores. Use the paste in lesser quantities as per the tanginess quotient and add water to it. Also jaggery comes in two types: one with salt and one without salt. So check appropriately. If you have the salted jaggery at home then simple: don’t add salt too much. Now dissolve the jaggery and salt in the tamarind juice.

Once the jaggery is properly dissolved, add the red chilli powder and white sesame seeds.

Mix well. Now add the Gram Flour.


Mix all the ingredients into a paste.

Don’t get afraid by the above picture. The red colour is due to my Red chilli powder. I use kashmiri red chilli powder which gives a great red colour but it is not at all that spicy. It is somewhat medium spicy powder. If you have a very spicy red chilli powder add only 2 teaspoon of it.

Add water to the paste if you feel it is too thick. At this point, I will request you all to taste this batter. This is the time when you can adjust the batter as per your individual taste.

Now it is time to apply the batter on the leaves. Start with the biggest leaf you have.

alu vadi, taro leaves rolls, taro leaves

Apply the batter with your hand like the above picture.

alu vadi, taro leaves rolls, taro leaves

Follow the application in the same way on a leaf of the same size or a smaller size.

alu vadi, taro leaves rolls, taro leaves

Repeat the procedure on another leaf. I have folded the leaves on the lower right hand side so that you can see all the three leaves distinctly.

alu vadi, taro leaves rolls, taro leaves

Now start folding as per the picture.

alu vadi, taro leaves rolls, taro leaves

Apply the batter on the exposed area.

alu vadi, taro leaves rolls, taro leaves

Now fold the sides and the top end of the leaves

alu vadi, taro leaves rolls, taro leaves

Repeat the step of applying the batter on the exposed area.

alu vadi, taro leaves rolls, taro leaves

Enough of applying batter. It is time to start rolling. Start from the top i.e the narrow end of the leaf.

Repeat the same steps for the other three leaves. Place this two rolls into the steamer and steam it for 15-20 mins.

alu vadi, taro leaves rolls, taro leaves

This is how the roll looks steaming. You can insert a toothpick or a thin knife to check whether it is cooked properly or not. The batter should not stick on the toothpick / knife.

Let it cool down properly. You can even refrigerate the rolls and eat them the next day.

alu vadi, taro leaves rolls, taro leaves

After the roll is cooled properly, cut it into thin slices.

You can eat them at this point as it is or you can temper them. Just add mustard seeds to 1 tablespoon of hot oil and let them crackle. Pour this hot mixture on the slices. Garnish with chopped coriander and fresh coconut.

Another way is to fry them in oil. This version of alu vadi is very famous.

alu vadi, taro leaves rolls, taro leaves

After shallow frying on medium heat for 2 minutes, this is how the final product looks like. Crispy from outside but soft side.

Its sweet, its crispy, its spicy, its tangy…. Its mouth watering Alu Vadi.

P.S. : I know this post with all the pictures can be overwhelming but trust me it is because of the elaborate narration of the steps. Its actually a very easy recipe, so don’t get scared. Try at home and share your comments.

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3 thoughts on “Spicy, Sweet and Tangy Alu Vadi / Taro Leaves Roll

  1. Pingback: Shraavana, Vegeterian food, Alu Vadi and more…. | LoveCookingFood

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