Step By Step Recipe Of Making Alu Vadi from Colocasia Leaves
Here are some of the health benefits of including ‘Taro Leaves’ in your diet…
- The needed percentage of the daily dietary needs of Vitamin C, of a child (1 – 10 yrs) is fulfilled by one serving (about ½ cup) of cooked taro leaves.
- The leaves contain a good amount of fiber that is useful for the digestion
process. This helps to eliminate wastes from the body and prevent re-occurrence of gas. - They have a Low Glycemic Index, and this is very good for diabetic people.
Here is a simple snack recipe made with taro leaves. It’s called ‘Alu Wadi’.
During the month of Shravan, at the time of the Ganpati festival, at the time when non-vegetarian dishes are avoided, Alu Wadis come to the rescue. J
People have them as a side dish with their dal-rice, and they taste superb. You should definitely try this recipe. You can even refrigerate the steamed roll for a week, and whenever you feel like having them, you can cut them from the roll and fry them.
In one of the TV shows they were referring to Alu Wadi as Indian Pasta. I think Alu Wadis are a lot healthier than plain flour pasta. They can even be shallow fried. Some people eat them just by adding some tempering over steamed wadis.
Here is one more recipe called ‘Aluche Fadfade‘ made with these superb nutrient-rich green leaves. Do try to include them once a week in your diet.
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Equipment and Utensils
Cooker with cooker vessel
Large bowl
Knife
Wok
Slotted spoon
Ingredients
60 grams (5-6 Big) Taro leaves stem cut
250 ml Vegetable Oil for deep frying
For Paste:
150 grams (1 cup) Chickpea Flour (Besan)
1 tablespoon Tamarind Paste
1 tablespoon Grated Jaggery
1½ teaspoon Red Chili Powder
½ teaspoon Garam Masala Powder
½ teaspoon Turmeric Powder
1 teaspoon salt
Directions
Take all ingredients mentioned under the label ‘For paste’ in a large bowl.
Slowly add water to make a thick paste. Keep it aside.
Slice off the veins of the leaves with the help of a knife.
Now take the biggest leaf and place it flat.
Then apply the chickpea paste evenly on the surface of the leaf.
Keep the second leaf on the top of this applied paste, as shown.
Again apply the chickpea paste on this leaf.
Continue this way, layering leaves and applying the paste to them.
Remember to place leaves so that an even square shape forms.
Once this is done, roll it tightly by applying paste, if needed, especially at the corners.
If the roll is too big to fit in the cooker then cut it into halves.
Keep 1 glass of water in the cooker.
Keep the vessel (upside down) inside the cooker and on the vessel keep these rolls to steam.
Now close the lid of cooker without the whistle.
Steam them for 12 to 14 minutes on medium flame.
Cool them completely before cutting.
These rolls can be refrigerated in this state, and then fried later, whenever needed.
To fry them, cut round pieces from the roll, around 1 cm wide.
From each roll you will get around 8 pieces.
Add oil in the wok and keep it on medium flame.
When oil is hot put wadis into the oil.
Fry them till they become brownish in color and get a crispy texture.
Remove them and serve them hot.
Preparation Time: 15 minutes
Cooking Time: 14 minutes
Number of Servings: 4
Nutritional Information
Total Calories: 231.5 Kcal
Fat: 15.56 gm
Protein: 5.04 gm
Carbohydrates: 25.3 gm
Folic acid: 63.85 ug
Vitamin C: 43.6 mg
Fibber: 3.68 gm
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