Servings
4
people
Preparation
15
minutes
Cooking
30
minutes
Introduction
It is one of the traditional snacks in Maharashtra. Taro leaves are good sources of carotenoids, lutein and beta-carotene, protein, and certain minerals such as iron, zinc, and potassium. In this recipe, we are elevating their benefits by adding healthy ingredients such as Bengal gram flour, jaggery, and other spices. Ultimately we are shallow frying to enrich the taste while keeping the dish healthy.
What You Need
- Taro (Colocasia) leaves - 10
- Bengal gram flour – 1 cup
- Rice flour – 1 tablespoon
- Grated jaggery – 1 teaspoon
- Chilli powder – 1 teaspoon
- Salt – 1 teaspoon ( or as per the taste)
- A pinch of turmeric powder
- Coriander powder – 1 teaspoon
- Cumin seed powder - teaspoon
- Lemon juice – 1 tablespoon
- Roasted sesame seeds – 4 teaspoon
- Coriander leaves (for garnishing)
How to Make It
01
Wash taro leaves properly and dry them with a dry cloth.
02
Then cut the stem and cut the extended part of the stem into the leaves with the help of scissors.
03
Mix gram flour, rice flour, turmeric powder, chili powder, salt, coriander powder, cumin powder, lemon juice, and jaggery in a bowl. Add a little water to it to make a thick consistent paste.
04
Then apply this paste to each of the taro leaves.
05
Stack 3-4 leaves and start winding them together to make a tight roll. Stick the other end of the leaves to the outer surface of the roll using the above paste (that we are using as a stuffing)
06
Steam the rolls in a steamer for about 12 minutes.
07
Then cut the rolls crosswise into 1-inch slices and shallow fry them in a pan until they become crispy.
08
Turn off the burner and garnish the dish with roasted sesame seeds and finely chopped coriander leaves.
09
Your crunchy crispy healthy evening snack is read. Enjoy it with a cup of tea!
Pro Tips
You can use an iron fry pan to shallow fry the alu wadis.
Just give it a try and enjoy them with a cup of hot tea. Do not forget to comment about your experience.
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