Alu Vadi with Lasun Chutney

Instructions

1. 1

   Prepare the Colocasia Leaves

   • Rinse the colocasia leaves thoroughly under running water. Pat them completely dry with a clean kitchen towel.
   • Place a leaf upside down on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other prominent veins. This makes the leaves flexible for rolling and helps prevent throat irritation.
2. 2

   Make the Besan Paste

   • In a large mixing bowl, combine besan, red chili powder, turmeric powder, coriander powder, cumin powder, asafoetida, and salt.
   • Add the ginger-green chili paste, tamarind pulp, and grated jaggery. Mix everything together.
   • Gradually add water while whisking continuously to form a thick, smooth, and lump-free paste. The consistency should be like a thick pancake batter, easily spreadable but not runny.
3. 3

   Assemble and Roll the Leaves

   • Place the largest leaf upside down on your work surface. Spread a thin, even layer of the besan paste over the entire surface using your fingers or a spatula.
   • Place a slightly smaller leaf on top, with its tip pointing in the opposite direction to the first leaf. Apply another layer of paste.
   • Repeat this process, alternating the direction of the leaves, until you have a stack of 4-5 leaves.
   • Fold the two longer sides of the leaf stack inwards by about 1 inch.
   • Starting from the bottom (stem side), roll the stack tightly into a firm, compact log.
   • Repeat the entire process with the remaining leaves and paste to create a second roll.
4. 4

   Steam the Rolls

   • Bring water to a boil in a steamer. Lightly grease the steamer plate or tray.
   • Carefully place the prepared rolls on the greased plate, ensuring they do not touch each other.
   • Steam for 15-20 minutes over medium heat. The rolls are cooked when they feel firm to the touch and a toothpick inserted into the center comes out clean.
5. 5

   Cool and Slice

   • Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This step is crucial for clean, neat slices.
   • After cooling, use a sharp knife to cut the rolls into slices (vadis) about 1/2-inch thick.
6. 6

   Shallow Fry the Vadis

   • Heat oil in a wide, non-stick pan or tawa over medium heat.
   • Carefully arrange the sliced vadis in a single layer in the pan. Do not overcrowd.
   • Sprinkle half of the sesame seeds over the vadis.
   • Fry for 2-4 minutes until the bottom is golden brown and crisp. Flip them over, sprinkle the remaining sesame seeds, and fry the other side for another 2-4 minutes until equally crisp.
   • Remove the fried vadis and place them on a paper towel to absorb any excess oil.
7. 7

   Serve

   • Serve the hot and crispy Alu Vadi immediately with green chutney, tamarind chutney, or a cup of chai.