Maharashtra

Alu vadi

Name: Alu vadi
Total time: 1 h
Yield: 6 servings
Cuisine: Maharashtrian
Ingredients: 8 medium leaves colocasia leaves (taro leaves); 1 1/4 cups besan (chickpea flour, gram flour); 2 tbsp rice flour; a small ball as thick pulp tamarind; 2 tbsp jaggery; 1 1/2 tsp red chilli powder (indian red chili powder); 1/4 tsp turmeric (ground turmeric); 1 tsp coriander powder (ground coriander); 1/2 tsp cumin powder (ground cumin); 1 tbsp sesame seeds; 2 tsp ginger garlic paste; Salt, to taste; 1/2 cup water; 3 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; a pinch asafoetida; 2 tbsp fresh grated coconut; a handful coriander leaves (cilantro)

Colocasia leaves rolled with a sweet sour besan paste, steamed, sliced and crisped. Monsoon in spirals.

60 minTime

8 gProtein each

mediumSpice

Rolling the leaves3 chapters · 2 min read

Make it your way

Grandma's wayFresh alu leaves from the backyard and a big steamer.

The original

234kcal

8 gprotein

5 gfibre

60minutes

Alu vadi as Maharashtrian homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Colocasia leaves (taro leaves)8 medium leaves

Besan (chickpea flour, gram flour)1¼ cups

Rice flour2 tbsp

Tamarinda small ball, as thick pulp

Jaggery2 tbsp

Red chilli powder (indian red chili powder)1½ tsp

Turmeric (ground turmeric)¼ tsp

Coriander powder (ground coriander)1 tsp

Cumin powder (ground cumin)½ tsp

Sesame seeds1 tbsp

Ginger garlic paste2 tsp

Saltto taste

Water½ cup

Cooking oil (vegetable oil)3 tbsp

Mustard seeds½ tsp

Asafoetidaa pinch

Fresh grated coconut2 tbsp

Coriander leaves (cilantro)a handful

Method

6 steps

1Wash the leaves, pat dry and shave off the thick central veins with a knife.
2Mix besan, rice flour, chilli, turmeric, coriander, cumin, tamarind pulp, jaggery, ginger garlic paste, salt and water into a thick paste.
3Lay a leaf vein side up, spread paste, cover with another leaf and repeat for 4 layers. Fold in the sides and roll tightly.
4Steam the rolls for 25 to 30 minutes, then cool completely.
5Slice into 1/2 inch rounds. Heat oil, splutter mustard, sesame and asafoetida, and shallow fry the slices until crisp on both sides.
6Finish with coconut and coriander.

Serve it like this

Fan the crisp slices on a plate with coconut and coriander scattered over.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Alu vadi

Make it your way

Ingredients

Method

Make it a meal