Alu Wadi-A crispy and flavourful appetizer

Step 1

In a bowl, add two cups of gram flour, two tablespoons of rice flour, two tablespoons of tamarind pulp, and two tablespoons of grated jaggery.

Step 2

For seasoning add one teaspoon garam masala, ½ teaspoon turmeric powder, one teaspoon of cumin and coriander powder, 1 tablespoon red chilli powder, and salt to taste.

Step 3

Add water and form a thick batter. The batter must be of falling consistency and not free-flowing.

Step 4

Take the Colocasia leaves. Remove the Main vein at the centre of the leaf using a knife. Use a rolling pin, to flatten the side veins of the leaves. This will ensure u are able to roll the leaf easily.

Step 5

Take a steamer, Pour water at the base of the steamer. Grease the plates of the steamer with some oil, so that the wadi’s don’t stick to the base of the plates.

Step 6

Take 1 leaf at a time. Place the smooth side down and the rough light side facing upwards.

Step 7

Pour some batter on the leaf surface and apply it gently spreading completely over the leaf from the centre to the edges.

Step 8

Take the 2nd leaf and place it above the batter-covered leaf, as in Step 6. Ensure the edge of the 2nd leaf faces the opposite side to that of the first.

Step 9

Apply batter as in step 7 on this leaf and repeat steps 6,7 and 8. Till you place three to four batter-covered leaves over each other.

Step 10

Gently tuck in the edges of these leaves first for all sides. Using one end roll the leaves gently. Make sure the edges don’t open up. You can even use a string to tie the leaves together.

Step 11

Prepare 2-3 such rolls using all the leaves that you have. Place all these rolls on the greased plated.

Step 12

Boil two glasses of water in the steamer and once it boils, places the plate and steam the rolls for 10 mins.

Step 13

Remove the steamed rolls from the plates. If you have used strings to tie them, remove the strings. Use a knife to cut the rolls into pinwheels.

Step 14

Take oil in a pan for shallow frying. When the oil is nice and hot, place the pinwheels in the pan for frying. Fry these wadi’s till they become crisp. Turn and cook till crisp on either side.

Step 15

Wadi’s will be crisp from the outside and nice and soft inside. Remove the Alu Wadi’s on a serving plate and serve them hot.

7-8 nos Colocasia leaves
2 Cups Gram flour (Besan)
2 Tbsp Rice flour (chawal ka aata)
2 Tbsp Tamarind pulp
2 Tbsp Grated Jaggery
1 Tsp Garam Masala
1/2 Tsp Turmeric powder
1 Tsp Cumin (Jeera) powder
1 Tsp Coriander powder
1 Tbsp Red chilli powder
Salt to taste
Oil
Sesame Seeds

Indian CUISINE

Alu Wadi

Total Time

Cuisine

Ingredients

Calories