Taro (Alu) is a plant known for its edible roots and heart-shaped leaves. You should be cautious while having the leaves as having them raw can sometimes be dangerous. The famous snack of these leaves is aluchi wadi or patra, well-known in Gujarat and Maharashtra. In Maharashtra, these leaves are turned into a mushy gravy subji called gargata/fatfata (a vegetable with peanuts and sometimes corn).
Here’s the recipe to make a tasty and crispy aluchi vadi.
Ingredients:
Taro leaves – 8-10
Gram flour – 1 bowl
Sesame seeds: 1 tsp
Chili powder: 1 tsp
Turmeric: 1/4th tsp
Dry coriander powder: 1 tsp
Jeera powder: 1 tsp
Kokum syrup: 2 tbsp
Ajwain: 1 tsp
Salt: as per taste
Oil: 1 tbsp
Preparation: Mix all the masala and make a slurry. Add kokum syrup to this mixture as per the required sourness.
Method:
- Place one big leaf.
- Apply the slurry.
- Stack the next leaf on it.
- Similarly, stack 4 to 5 leaves.
- Roll them as shown in the image.
- Steam them for at least 15 minutes.
- You can either have them directly, or shallow fry them in a pan (like in the pan), or fry them like puris in hot oil.
Nutrition: Count Nutrition, don’t count calories!!
This dish is rich in proteins, fiber, potassium, vit (B6, C, and A), and magnesium.
Tips: Add kokum to get rid of the itchiness of the leaves and to enjoy a sour tangy taste.
ExperimentwithSam 