• Clean the colocasia leaves and remove the stems. Pat them dry with a clean cloth or paper towel.

Chincha Gulacha Pani (Tamarind & Jaggery Paste)

• Soak 1/4th cup tamarind for 30 - 60 minutes in water.
• Once soaked, squeeze the pulp out from the tamarind. Tamarind pulp is ready.
• Add jaggery and mix the jaggery so that it incorporates well with the tamarind pulp. You can grate and add jaggery to the this tamarind paste.
• In a mixing bowl, add besan (gram flour).
• Add spices, turmeric powder, coriander powder, cumin powder, red chilli powder and salt to taste.
• Add roasted sesame seeds. Mix this mixture.
• Now add the tamarind and jaggery water and make a thick paste.
• Our sweet & tangy paste for alu vadi is ready. Check seasoing and adjust accordingly. Make sure the batter is very thick and should not be in runny consistency.

Making the roll

• Place the larger leaf first on a clean surface.
• Spread the batter on the leaf.
• Now place the second leaf pointing in the opposite direction as shown in the picture below. Apply the paste and arrange the remaining leaves the same way.
• Once we have finished applying the paste. First, roll the vertical edges and apply some batter again.
• Apply the besan paste all over the leaves as shown below.
• Now roll the leaves horizontally. Apply little paste everytime you roll, this helps in binding the leaves well.
• Apply some paste on both the edges too. Make the reaming alu vadi the same way.
• Our Alu Vadi Unde (rolls) are ready.
• Place the rolls into a steamer. Before placing the rolls, make sure to grease the steamer with little oil.
• Steam for about 20 - 25 minutes.
• Our steamed rolls are ready.
• Let them cool a bit and then cut them into slices.
• Alu vadi is ready, here you can eat them without frying and serve them with a combination of tamarind chutney & spicy green chutney. Or you can fry them in oil or temper.
• To shallow fry the alu vadis, add 2 tbsp oil in a non-stick pan and place the sliced alu vadi and fry from both sides till golden brown and crisp.
• Fry the alu vadis on medium to high flame.
• Crispy, sweet, tangy & spicy Alu Vadi is ready to serve.
• Lastly, garnish with roasted sesame seeds, freshly scrapped coconut & coriander leaves.