INGREDIENTS :
1/2 cup gram Flour
1 tbsp Sesame Seeds
1 tbsp Khas Khas
2/3 cup Water
7 Green chilies
4 Alu Wadi Leaves (taro leaf )
6 Garlic Cloves
1 tbsp Cumin Seeds
Pinch of Baking Soda
Salt
1 tbsp Sesame Seeds
1 tbsp Khas Khas
2/3 cup Water
7 Green chilies
4 Alu Wadi Leaves (taro leaf )
6 Garlic Cloves
1 tbsp Cumin Seeds
Pinch of Baking Soda
Salt
PREPARATION :
Cut the edges of all leaves. Wash them & keep aside.
METHOD :
1. In a grinder add 7 green chillies , 6garlic cloves & 1tbsp cumin seeds .
2. Grind all together into fine mixture.
3. In a large bowl add grinded mixture, 1/2cup gram flour, salt,pinch of baking soda and 2/3cup water.
4. Mix everything well to avoid any lumps.
5. 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 sprinkle some khas khas & sesame seeds.
6. Then place another leaf over it and again coat the leaf with besan mixture, sesame seeds, khas khas.. Repeat this with at least about 4 leaves.
7. Roll them gently.apply some besan mixture .
8. Start rolling remaining half.
9. Apply besan mix on both the side ends & fold them.
10. Apply some oil to sieve.
11. Steam cooks the rolls. Put the rolls to steam for 20 minutes
After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside.
12. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.
13. Aloo Wadi is ready to serve.
2. Grind all together into fine mixture.
3. In a large bowl add grinded mixture, 1/2cup gram flour, salt,pinch of baking soda and 2/3cup water.
4. Mix everything well to avoid any lumps.
5. 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 sprinkle some khas khas & sesame seeds.
6. Then place another leaf over it and again coat the leaf with besan mixture, sesame seeds, khas khas.. Repeat this with at least about 4 leaves.
7. Roll them gently.apply some besan mixture .
8. Start rolling remaining half.
9. Apply besan mix on both the side ends & fold them.
10. Apply some oil to sieve.
11. Steam cooks the rolls. Put the rolls to steam for 20 minutes
After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside.
12. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.
13. Aloo Wadi is ready to serve.
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