Saturday, July 2, 2011


Aloo-wadi / Aalu-wadi

Its been a year since I prepared Aloo-wadi. Since onset of monsoons, I have been hunting for good Taro leaves in my vicinity . Other than using what's bought from market, I prefer to use fresh taro leaves ,grown in clean patch of land.

Taro leaves offer a substantial amount of Vitamin A and C and they are better source of protein than the plant's roots.This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin B6 and Phosphorus, and a very good source of Dietary Fiber, Protein, Thiamine, Riboflavin, Niacin, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese. The leaves, raw, are toxic however, and must be cooked or soaked for several hours before safely consuming.


10 to 12 Taro/ Terre leaves
200gms Chickpea flour(Besan)
2 tbsp Tamarind paste or 1 tbsp Amchur
a pinch of hing (Asafoetida)
1tsp turmeric
1tsp Garam Masala
1tsp chilly powder
1/2 cup Jaggery
1/2 tsp Jeera & Coriander powder(optional)
1-2 tbsp Oil for frying
2tbsp Coconut-finely grated
2tbsp Sesame seeds(white)
Salt for taste

Step 1: Cut the stalks ,veins from back side of the leaves ,wash n pat dry . Meanwhile prepare batter combining  Chickpea flour(Besan), Tamarind paste ,hing (Asafoetida), turmeric, Garam Masala, chilly powder,Jaggery, Jeera & Coriander powder(optional)and Salt with water ;making sure the batter is thick enough to spread and not watery .Add one tbsp sesame seeds to the batter for nutty flavour.

Step 2: Use the leaves size wise use biggest first.Turn the leaf upside down(non shiny) and spread batter on it uniformly place the other leaf on it (upside down)again smear batter over it,repeat the process till you acquire a good size .Next roll the leaf ,taking care of spills,use batter to cover all sides ,fasten the roll with a thread.

Step 3: Place the rolls in idli steamer,and steam for 8 -10 mins  or presure cook upto 2-3 whistles.Let it cool at room temperature .untie the thread if used, cut into 1/2 " round disks each.

Step4: The rounds can now be deep fried into crisps or shallow  fried on tawa /griddle using oil.Fry till golden add remaining sesame seeds, fry for a minute more turn off the gas .garnish with corriander leaves and grated coconut...Lip smacking Aloo-wadi's are ready ,serve  hot..

Extra rolls can be stored in refrigerator in a container lined with silver foil.. .They are good to eat for 2 months you can entertain your guests in a jiffy ...Cut, Fry ,Garnish & serve

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