Penguine Recipes : alu vadi / aloo vadi / patra

Ingredients:10 Colocasia (Alu leaves)
2 cups Besan
½ cup Rice flour
1 tsp Dhania powder
1 tsp Jeera powder
2 tsp Red chilli powder
1 tsp goda masala
2 tsp Ginger garlic paste
(if you do not want garlic you can skip)
¼ tsp Asafoetida/hing
1 tbsp White sesame
1 tbsp Tamarind pulp
1/2 cup roasted and crushed peanuts
½ cup Jaggery
Oil
Salt according to taste

Method:Mix the jaggery and tamarind pulp. Wash the leaves and clean the leaves with moist clean cloth.
Mix all the ingredients except oil in jaggery and tamarind pulp. Add enough water to make a paste which can be spread easily. take each leaf seperately and roll by rolling pin to make all the stems flat. Place one leaf face down in a clean plate. Spread besan mixture over a leaf in a thin layer. Place another leaf (but opposite direction) over this leaf. Repeat the same procedure for 5 leaves. Tuck in the edges along the length and roll like a scroll. Repeat same procedure with the rest 5 leaves. Steam both rolls for 15 minutes in a cooker without pressure.
Allow to cool completely. Cut into slices and deep fry. Alu vadi is ready.

Serve with sweet sour chutney chutney