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Tuesday, 20 September 2016

Aluchya Vadya / Patra / Savory Taro Leaves Snacks Recipe


Alu vadi is a popular stuffed taro leaf (Colocasia) starter dish in west region of India. It is known as Patra in Gujarati and Aluchya Vadya in Marathi. In this savoury steamed leaf roll recipe , a spicy, tangy and slightly sweet gram flour batter is applied on the arbi (Taro)leaves. This smeared leaves are then stacked upon each other , rolled and then steamed. The steamed multi-layered taro leaf roll is then cut into slices and tempered or deep fried.   


Taro leaves / Colocasia well known as Arbi ke pate in Hindi are extremely nutritious and contain numerous micro-nutrients in vast quantities. Rich in dietary fiber , these leaves have good amount of Vitamin A and Vitamin C. They have 0% cholesterol while their total fat contributes by only 1 %. Taro has low levels of saturated fat , and that is the major reason why it is claimed to be a healthy food for the heart. Looking at this health benefits , it is clear that adding these evergreen leaves in our diet can improve our health and wellness.
Source: ..https://www.livealittlelonger.com/taro-leaves/


Aluchya vadya are crispy on the outside and soft and moist from within. When deep fried, they can be served plain as a starter dish or with some dip or chutney. They also make a perfect tea time snacks. I usually avoid deep frying and temper the steamed slices instead with caramelised onions and serve them as a side dish with chapatti or Dal rice.

Best part is that we can prepare for this dish ahead of time. The stuffed steamed taro leaves rolls can be packed in zip lock bags and refrigerated until use and deep fried or tempered just before serving.

Serves: 25-30 slices
Preparation Time : 15 minutes
Cooking Time : 20 minutes

Main Ingredient:
  •  12-15 Colocasia leaves (Taro leaves) /Arabi ke patte
For Gram Flour / Besan batter :
  • 1 ½ cup gram flour / Besan
  • 2 tbsp. of rice flour
  • ¼ tsp Carom seeds / Ajwain
  • 2 tbsp. of coriander cumin powder / dhaniya jeera powder
  • 1 tsp of red chili Powder
  • ½ tsp garam masala
  • ½ tsp turmeric powder / haldi
  • ¼ tsp Asafoetida / hing
  • 2 tbsp. or more of crushed or powdered jaggery/ gud
  • 2 tbsp. of tamarind soaked in ¼ cup of warm water
  • 1 tsp. Oil
  • Water as required
  • Salt to taste

For tempering:
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chilly powder (optional)
  • 1 large onion finely chopped
  • 3-4 cloves of garlic
  • Salt to taste

Method:
  1. Soak the tamarind in warm water for 10 minutes.


  2.  Meanwhile wash the taro leaves and wipe them with a kitchen towel. Squeeze out the tamarind directly in the water and extract the pulp. 

                                

  3. To a large mixing bowl ,add the spice powders (Coriander cumin powder , red chili powder , garam masala, turmeric powder, hing) , Carom seeds , salt ,jaggery and 1 tsp oil to the tamarind pulp.



  4.  To this add the rice flour and gram flour and make a thick paste which can be easily applied over the leaves. Use water as required. Taste the batter and add salt or jaggery powder if required.


   5.  We will be using 4-5 leaves per roll. Place one leaf face down on a clean board or plate. Apply the gram flour paste over it in a thin layer. Now place another leaf over it but in opposite direction. Repeat the same for 5- 6 leaves. Tuck in the edges of the leaves and apply batter on them. Now roll them tightly in horizontal direction. Similarly prepare the rest 2 rolls.




  6.  Place the rolls on a greased steamer pan and steam for about 15 minutes.


  7.  Once the rolls cool down , slice them and either deep fry or temper them.


  8.  For tempering, Heat oil in a pan on medium heat. Add mustard seeds , once they splutter add the cumin seeds followed by the crushed garlic cloves. Saute for a while and add finely chopped onions to it followed by turmeric powder. Stir fry the onions for 1-2 minutes. Now add salt and chili powder and mix well.


  9.  To this add the steamed stuffed taro leaf slices and stir fry for 1-2 minutes. Take care not to break the slices while doing so. Put off the flame and serve the Aluchya vadya warm with chapatti or just like that with some chutney of your choice.




  I hope you would love to give this recipe a try. Do not forget to give your valuable feed back. For more recipes using leafy vegetables, do check my posts on


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