Alu chi Wadi

This is very famous in Maharashtrian food. This so tasty and healthy snack or side dish...

 Ingredients:

• 8-10 Alu chi Pane (colocasia leaves) (commonly known as 'Elephant Ear')
• 1 cup Gram flour (besan)
• 1 tsp Sesame seeds
• 2-3 tsp Tamarind pulp (as per taste)
• 2 tsp Jaggery (as per taste)
• 1 tsp Red chili powder (as per taste)
• Salt to taste
• Oil to deep fry

If you don't want to deep fry then For Tempering: (add more or less these ingredient according tot the quantities of the wadi)

•  Oil
• Mustard seeds
• Cumin seeds
• Sesame seeds
• Garnish with Coconut and Coriander leaves

Method:

        First wash and clan the alu leaves. Let them dry for few minutes. In a bowl add besan,chili powder, sesame seeds and mix everything well. Add tamarind pulp, jaggery , salt and make a paste.  (not too watery but bit thick paste)

Place the bigest leaf first , facing upside down. Apply  thin layer of besan  paste to the leaf. keep another leaf on the top of this and continue the procedure at least with 3-4 leaves.

Roll the leaves from the root side to its tip. (if its getting sticky to you add apply little water/ oil).

 

Tie these rolls with thread so they will not open while getting steamed.

Pressure cook for 15-20 minutes  without whistle.

 Once the rolls are  cool down, cut the alu wadi and Deep fry or give tadaka.

Serve with Rice and Waran.
This recipe goes to Priya's Sesame seed event...