Alu Wadi — अळूच्या वड्या

Ingredients

• 10 medium fresh taro (alu) leaves
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 1 tsp grated jaggery
• Chili powder, salt, pinch of turmeric
• 2 tsp coriander-cumin powder
• 1 small lemon (juice extracted)
• 3 tsp toasted sesame seeds (til)
• Fresh coriander (for garnish)

Steps & Instructions

1. Wash taro leaves. Cut off thick stems and flatten the leaf veins using a rolling pin or scissors.
2. Mix chickpea flour, rice flour, turmeric, chili, salt, coriander-cumin powder, lemon juice, and jaggery with a little water into a thick paste (not runny).
3. Place one leaf down, apply a thin layer of paste. Overlay with a second leaf flipped upside down, apply paste, and repeat for 3-4 leaves. Roll tightly into a log.
4. Steam the logs in a pressure cooker (without weight) for 10-12 minutes. Let cool, slice into rounds, and shallow-fry in a pan with oil until crispy. Top with sesame and coriander.

💡 Nutrition Value

• Dietary Fiber & Iron: Taro leaves are rich in dietary fiber, iron, and vitamins. Steaming retains nutritional integrity.
• Sesame Calcium: Toasted sesame seeds add healthy fats and calcium to finish the dish.