Home Made Aluchi Vadi/Patra/Pataud(Taro/Colocassia Roll)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 313.3
- Total Fat: 20.0 g
- Cholesterol: 0.0 mg
- Sodium: 84.4 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 8.7 g
- Protein: 8.6 g
View full nutritional breakdown of Home Made Aluchi Vadi/Patra/Pataud(Taro/Colocassia Roll) calories by ingredient
Introduction
This is a very popular snack all over India though the methods of making this differ.In Marathi cooking this is served as a snack by itself or as part of a meal.This Vegetable is particularly available in the Rainy season and forms an integral part of our staple religious diet. This is a very popular snack all over India though the methods of making this differ.In Marathi cooking this is served as a snack by itself or as part of a meal.This Vegetable is particularly available in the Rainy season and forms an integral part of our staple religious diet.Number of Servings: 6
Ingredients
-
ALUCHI VADI(CALORIES 163 PER SERVING)
12large Taro Leaves(Aluchi Paaney)
1.5cups Chick Pea Flour(Besan)
3tsps.Ba-aji's or Akka's Bottle Masala
2tsps.Coriander-Cumin Powder
1.5tsp.Turmeric Powder
2"diameter ball of Tamarind
3-5tsp.Brown Cane Sugar(as required)
5Green Chillies
2.5"piece of Ginger Root
Salt to taste
1bunch of fresh Coriander Leaves(Cilantro)finely chopped
Oil for Deep Frying
SEASONING
2tsp.Black Mustard Seeds
2tsp.SesameSeeds
1.5tsp.Cumin Seeds
1.5tsp.Asafoetida(Hing)Powder
10 Sweet Curry Leaves
FOR MAKING A CURRY
2.5tbsp.Coriander seeds
3tsps.Red Chilli Powder
1.5tsp.Turmeric Powder
2-3tbsps.Tomato Puree
OR
1.5tbsps.Tamarind Pulp
2"piece Jaggery shredded
OR
2tsps.Brown Cane Sugar
1tsp.whole Black Pepper Corns
1tbsp.Rice Flour
1cup shredded Raw Coconut
1cup Coconut Milk
SEASONING
2tbsps.Coconut Oil
1.5tsps.Black Mustard Seeds
1tsp.Fenugreek Seeds
1tsp.Asafoetida(Hing)Powder
10Sweet Curry Leaves
Directions
PREPARATION OF ALUCHI VADI
Wash and wipe the Taro Leaves.Grind the Green Chillies,Ginger Root and half of the Coriander Leaves to a paste.Reserve the remaining Leaves for garnishing.
Place the Chick Pea Flour in a large Mixing Bowl.To this add the Salt to taste,Coriander-Cumin Powder,Bottle Masala,Ginger-Green Chilli-Coriander Leaves Paste,Tamarind pulp and Sugar.Mix well.To make a smooth thick paste add Water as required.
Smear this paste on the back of each large Taro Leaf.Place the next smeared Leaf over the first one and finally the third smeared Leaf over the second one.Fold in the sides and then roll tightly.Tie with strings to stay put.
Heat Water in a Steamer.When it boils lower flame.Place these Rolls on the rack. Cover and steam for 25-30 minutes till the Chick Pea Flour cooks and turns firm .You can pressure cook these for 2 whistles if needed.
When cool untie and slice into .50" slices.
Serve these slices plain steamed or seasoned.You can also deep fry these in Oil till crisp and Golden. These are also served in a Curry.
SEASONING
Heat Oil in a Seasoning Pan.Add the Black Mustard Seeds,cumin Seeds,Sesame Seeds,Sweet Curry Leaves and Asafoetida Powder.When these sputter pour the Seasoning over the steamed Slices and toss to coat each Slice evenly.Sprinkle with remaing chopped Coriander Leaves and serve.
FOR MAKING THE CURRY
Cut the prepared Vadi in 1"pieces.You need to use 1 to 1.5 Rolls of the Prepared Aluchi Vadi.
Grind the Red Chilli Powder,Turmeric Powder,Coriander Seeds and Tomato Puree(Tamarind Pulp)together to a fine paste. Grind together the shredded Raw Coconut and the Black Pepper Corns to a fine paste.Add 1tbsps.Rice flour and blend well leaving no lumps.
Heat Oil and lower flame.Add the Fenugreek Seeds,Black Mustard Seeds,Asafoetida Powder and the Sweet Curry Leaves and when these sputter add Coriander Seeds,Red Chilli Powder,Turmeric Powder and Tomato Puree paste.Saute this and add 1 cup Water and Salt to taste.Gently add the chopped Taro Leaf Rolls.Cover and simmer on low flame for 5-7 minutes.Add the Coconut Paste and shake the pan gently to mix well.Do not use a spoon as it separates the Water content in the Curry.When this Curry starts to bubble add in the Jaggery and the Coconut Milk.Again shake well to mix thoroughly.
Heat through till Curry starts bubbling gently.Sprinkle chopped Coriander Leaves on top and serve as a Curry with hot steamed White Rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Wash and wipe the Taro Leaves.Grind the Green Chillies,Ginger Root and half of the Coriander Leaves to a paste.Reserve the remaining Leaves for garnishing.
Place the Chick Pea Flour in a large Mixing Bowl.To this add the Salt to taste,Coriander-Cumin Powder,Bottle Masala,Ginger-Green Chilli-Coriander Leaves Paste,Tamarind pulp and Sugar.Mix well.To make a smooth thick paste add Water as required.
Smear this paste on the back of each large Taro Leaf.Place the next smeared Leaf over the first one and finally the third smeared Leaf over the second one.Fold in the sides and then roll tightly.Tie with strings to stay put.
Heat Water in a Steamer.When it boils lower flame.Place these Rolls on the rack. Cover and steam for 25-30 minutes till the Chick Pea Flour cooks and turns firm .You can pressure cook these for 2 whistles if needed.
When cool untie and slice into .50" slices.
Serve these slices plain steamed or seasoned.You can also deep fry these in Oil till crisp and Golden. These are also served in a Curry.
SEASONING
Heat Oil in a Seasoning Pan.Add the Black Mustard Seeds,cumin Seeds,Sesame Seeds,Sweet Curry Leaves and Asafoetida Powder.When these sputter pour the Seasoning over the steamed Slices and toss to coat each Slice evenly.Sprinkle with remaing chopped Coriander Leaves and serve.
FOR MAKING THE CURRY
Cut the prepared Vadi in 1"pieces.You need to use 1 to 1.5 Rolls of the Prepared Aluchi Vadi.
Grind the Red Chilli Powder,Turmeric Powder,Coriander Seeds and Tomato Puree(Tamarind Pulp)together to a fine paste. Grind together the shredded Raw Coconut and the Black Pepper Corns to a fine paste.Add 1tbsps.Rice flour and blend well leaving no lumps.
Heat Oil and lower flame.Add the Fenugreek Seeds,Black Mustard Seeds,Asafoetida Powder and the Sweet Curry Leaves and when these sputter add Coriander Seeds,Red Chilli Powder,Turmeric Powder and Tomato Puree paste.Saute this and add 1 cup Water and Salt to taste.Gently add the chopped Taro Leaf Rolls.Cover and simmer on low flame for 5-7 minutes.Add the Coconut Paste and shake the pan gently to mix well.Do not use a spoon as it separates the Water content in the Curry.When this Curry starts to bubble add in the Jaggery and the Coconut Milk.Again shake well to mix thoroughly.
Heat through till Curry starts bubbling gently.Sprinkle chopped Coriander Leaves on top and serve as a Curry with hot steamed White Rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.