Aluwadi

Alu Wadi is popular Maharashtrian dish made using colocasia leaves and chick pea flour as the main ingredients and prepared during special occasions and festivals. It is relished as a starter, side dish or as a tea time snack. #spicetadka, #nasant360
Aluwadi
Serves : 2 Preparation Time : 15 minutes Cooking Time : 20 minutes
Ingredients :
3 to 4 taro leaves or colocasia leaves 2 to 3 green chilies ½ cup of gram flour ½ cup of grated coconut ½ tsp of turmeric powder ½ cup of coriander leaves ½ cup of soaked split chickpeas for 4hours 1 tbsp coriander powder	1 tbsp of cumin seeds 1 tbsp of sesame seeds 1 tbsp of red chili powder 1 tbsp ginger garlic paste 1 tbsp of lemon size tamarind paste 1 tbsp of jaggery Salt to taste Water as required Oil for shallow frying
Method :
Wash the colocasia leaves and remove the stem, reverse the leaves and flatten the leaves one by one with the help of roller pin. Strain the chickpeas and remove the water, grind it along with green chilies, grated coconut and cumin seeds, make it to smooth paste without adding water. To this mixture add the gram flour, coriander leaves, sesame seeds, turmeric powder, red chili powder, ginger garlic paste, tamarind paste, jaggery, salt and water as required, it should be thick enough to spread the same on the leaves. Take the bigger leaf first, on the reverse side spread this mixture evenly and then take another leaf on the reverse side again spread the mixture, repeat this for 2 more leaves. Fold the sides of the leaves first and then roll it altogether and tie it with thin cooking string. Heat the steamer with enough water and place this roll on the steamer plate, let it cook for 20 minutes on a medium low heat. Let it cool, it is advisable to keep it in fridge for 30 minutes, remove the string and then slice it into small round pieces and shallow fry it. Garnish it with coriander leaves, you can also temper this with sesame seeds and mustard.