Alu Vadi (patra) is a steamed vegetable leaf roll recipe with the aloo or colocasia leaves rolled up one after another after getting smeared with a besan paste. These aloo patras are then cut into small spices and then steamed or deep fried as desired.http://www.vahrehvah.com/aloo-vadiIngredients:Freshly ground coconut paste 1 TablespoonsSesame seeds powder, roasted 1 TablespoonsRoasted peanut powder 2 TablespoonsGaram masala powder 1/2 TeaspoonsJeera powder 1/2 TeaspoonsRed chilli powder 1/2 TeaspoonsFennel seeds 1/2 TeaspoonsWhole coriander seeds 1/2 TeaspoonsCumin seeds 1/2 TeaspoonsTurmeric powder 1/4 TeaspoonsHing (asafoetida) PinchOil 1 TeaspoonsRice flour 1 TeaspoonsBesan atta (chickpea flour) 1 CupTaro root leaves, big sized 5-6 LeafJaggery, powdered 1 TablespoonsSalt to taste Tamarind juice 2 TablespoonsWater as needed Oil for deep frying Directions:1. Dry roast 1 cup of besan (chickpea flour) in a pan on slow flame and cook for few minutes till you get a nice flavor from the flour.2. Add tsp rice flour and toss well. Switch off the flame and keep aside. To this flour mixture, add little oil, pinch of hing, turmeric, cumin seeds, whole coriander seeds, fennel seeds, chilli powder, jeera powder, garam masala, 2 tbsp dry roasted peanut powder, 1 tbsp roasted sesame seeds powder, freshly ground coconut and powdered jaggery. Mix all these ingredients3. Add salt, little tamarind juice and water and mix and make to a thick paste. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and then place another leaf over it and again coat the leaf with besan mixture. Repeat this with at least about 5 to 6 leaves. If they are very bigger leaves, then 3-4 are sufficient. Fold the half of the leaf on both sides and roll them gently similar to an egg roll. (as shown in the video). 4. Steam cooks the rolls in an Idly stand / Pressure cooker and steam cook for around 15 minutes without putting the whistle on the cooker. After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods ngredientsDirections1 cup Besan atta (chickpea flour)1/2 tsp Cumin seeds1/2 tsp Fennel seeds1 tbsp Freshly ground coconut paste1/2 tsp Garam masala powderpinch Hing (asafoetida)1 tbsp Jaggery, powdered1/2 tsp Jeera powder1 tsp Oil0 Oil for deep frying1/2 tsp Red chilli powder1 tsp Rice flour2 tbsp Roasted peanut powder0 Salt to taste1 tbsp Sesame seeds powder, roasted2 tbsp Tamarind juice5-6 leaf Taro root leaves, big sized1/4 tsp Turmeric powder0 Water as needed1/2 tsp Whole coriander seedsDry roast 1 cup of besan (chickpea flour) in a pan on slow flame and cook for few minutes till you get a nice flavour from the flour. Add tsp rice flour and toss well. Switch off the flame and keep aside. To this flour mixture, add little oil, pinch of hing, turmeric, cumin seeds, whole coriander seeds, fennel seeds, chilli powder, jeera powder, garam masala, 2 tbsp dry roasted peanut powder, 1 tbsp roasted sesame seeds powder, freshly ground coconut and powdered jaggery. Mix all these ingredients. Add salt, little tamarind juice and water and mix and make to a thick paste. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and then place another leaf over it and again coat the leaf with besan mixture. Repeat this with at least about 5 to 6 leaves. If they are very bigger leaves, then 3-4 are sufficient. Fold the half of the leaf on both sides and roll them gently similar to an egg roll. (as shown in the video). Steam cooks the rolls in an Idli stand / Pressure cooker and steam cook for around 15 minutes without putting the whistle on the cooker. After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown."Reach vahrehvah at - Website - http://www.vahrehvah.com/ Youtube - http://www.youtube.com/subscription_center?add_user=vahchef Facebook - https://www.facebook.com/VahChef.SanjayThumma Twitter - https://twitter.com/vahrehvah Google Plus - https://plus.google.com/u/0/b/116066497483672434459 Flickr Photo - http://www.flickr.com/photos/23301754@N03/ Linkedin - http://lnkd.in/nq25sW Picasa Photos- http://picasaweb.google.com/118141140815684791742 Stumleupon http://www.stumbleupon.com/stumbler/vahrehvah Tumblr http://vahrehvah.tumblr.com/ Blogger - http://vahrehvah.blogspot.in/"
