Aloo wadi

Aloo wadi

Aloo wadi is a snack made up of Colocasia leaves, which are stuffed, rolled and is a popular cusine in Maharashtra and Gujarat.  Colocasia leaves are commonly also known as Taro leaves. In Hindi they are called “Arbi ke patte, in Marathi “Aloochi paan”. These leaves are mostly available during monsoon (especially Shravan Mass) in India.

While making Aloo wadi selecting the leaves is very important step. There are 2 types and can be easily recognized by their stem color. The green colored stem ones are used to make sabji and the black stems ones are used to make Aloo wadi. These leaves are little bit itchy, which is due to presence of Oxalic acid crystals, which can be easily corrected by adding sour things while cooking it.

Taro leaves are a rich source of Vitamin A, B6, C, Phosphorus, Protein, Thiamine, Riboflavin, Niacin, Folate, Calcium, Iron, Magnesiun, Potassium, Copper, Mangnesium and are good source of dietary fiber too.

These rolls can be made a day before and then tempered or shallow fried. They can be served plain or with green chutney or as a side dish with steamed rice and curry. They are also a nice teatime snacks during monsoon season.

Ingredients:

6 – 7 Taro leaves

1 ½ cup Besan (chickpea flour)

2 tblspn Red chilly powder

1 tblspn Garam Masala powder

1tspn Turmeric powder

Pinch of Hing (Asafoetida)

1tspn Corriander powder

1 big lemon size ball of tamarind pulp

½ cup Jaggery

½ cup thick Coconut milk

Salt to taste

Oil for shallow frying

1tblspn Seasme seeds (Optional)

Method:

    1.    Soak the tamarind with jaggery in hot water for half an hour.

    2.    Cut the stalks and veins from the backside of the leaf, this makes them easier to roll. Now wash and pat dry the leaves.

    3.    In a medium sized bowl take besan, red chilly powder, Garam masala powder, coriander and turmeric powder with a pinch of hing and slat to taste. Mix it well.

    4.    Now add 1/4^th of the tamrind- jaggery pulp water and mix it well. Add the coconut milk to make a thick paste. You can add a tblspn of Seasme seeds for nutty flavor (Optional).

   5.    To start making the rolls use the leaves size wise, using the larger leaf first. Ensure that the dark side of the leaf is kept at the bottom. Sprinkle some tamarind- jaggery water on the leaf then apply the besan paste evenly all over the leaf. Now take another leaf and place the leaf tip in opposite direction. Placing the leaves in the opposite direction helps to roll them easily.  Sprinkle it again with tamarind-jaggery water and apply the besan paste. Repeat the process for all the three leaves.

   6.    Now fold the leaves from both the sides and apply the besan paste. Start rolling the leaves tightly. I have made two rolls of  6 Taro leaves, taking three leaves in each roll.

   7.    Place the rolls in the steamer and steam them for 15- 20 mintues.  After steaming allow them to cool at room temperature.

   8.    Cut the rolls into ½” inch thickness and shallow fry them till golden in color. Garnish it with sesame seeds, freshly grated coconut and  fresh coriander leaves.

NOTE:

•      Avoid using more than 3 – 4 leaves in a roll, as it will make difficult to roll the leaves.
•           These rolls are ready to eat after steaming. But I like mine shallow fried, as I have grown up eating it in that way. As shallow fried ones are nice and crunchy to taste.
•     Always remember to use the leaves as per the size. Starting with the biggest first.
•     Extra rolls can be stored in the refrigerator they remain fresh for as long as 2 months if packed tightly in an air tight container lined with silver foil.