Alu wadi with matar stuffing

You can literally stuff any vegetable here, I experimented with green peas because I had to make a large batch for Ganesh Chaturthi this time. I set aside one batch of leaves to be stuffed with this special vegetable stuffing. 
I personally loved what I made so next morning me and my cook played with other combinations - grated carrots, radish etc. 

My boy does not fancy sour food which should be a passing fad considering he is struggling with the losses of his milk teeth for now....But for his sake, I did adjust the sourness but I feel it is the taste to camouflage the vegetables even for bigger boys - try sneaking in some bitter gourd in this...if you care to go extra mile...




Coming back to the recipe for my penultimate recipe for cooking carnival theme this week.

Ingredients
4 large fresh leaves of Colacacia 
1 cup chickpea flour/ besan
2 tbsp crushed boiled green peas
1 tbsp tamarind pulp
1 tbsp jaggery
1 tspn ginger garlic paste
1 tspn green chilli paste
1 tspn red chilli powder
1 tspn turmeric powder
1 tspn garam masala
1 tspn coriander cumin powder
salt to taste
Oil to brush the leaves and deep fry
Method
1) In  bowl, mix the tamarind pulp with grated jaggery. 
2) Add the ginger garlic paste, chilli paste, red chilli powder, salt, turmeric, coriander cumin, garam masala and salt and mix well.
3) Add the green peas and mash it in . Add the flour and mix well , add water as needed to make a thick paste
4) Wash the colacacia leaves well. Now using a rolling pin, flatten the stems on the leaf's surface. Cut of the stems from the base of the leaves
5) Now brush the leaves with oil, apply the paste. Place another leaf on top, preferably flipping over the tapering side on the broader side of the base leaf. Apply paste and repeat with 2 more leaves on top
6) Now fold in the lose ends and roll over the leaves to form a pin wheel. Tie with twines or thread if not able to hold the shape
7) Now steam these bundles for 8-10 min.
8) Let it cool down. Cut into 1/2 inch thick pin wheels.
9) Deep fry or shallow fry as per choice or temper it.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68



15 comments:

Priya Suresh said...

Omg, this alu wadi is torturing me, simply irresistible, wish i get a plate of this alluring wadis.

Gayathri Kumar said...

This alu wadi looks superb Pradnya. Wonderful way of sneaking in veggies..

Harini-Jaya R said...

Wow! I have never cooked with these leaves. Very interesting filling as well.

vaishali sabnani said...

Interesting ! Pradnya we make these quite often , nice rolls but wish the pic was more clear.

Kalyani said...

Dunno if I commented here earlier...

These wadis look so good ! Did master S like these ? For my elder one wud even add bitter gourd as she's fond of these ! Good treat for the week's theme pradnya

Usha Rao said...

Interesting !! I never cooked with these leaves. Looks absolutely delicious.

Sapana Behl said...

Very nice and interesting looking alu vadis.

Srividhya Gopalakrishnan said...

Never tried these leaves. Very interesting recipe. Great share.

Sandhya Ramakrishnan said...

I love eating these and I am really hoping I can make it some day.

Archana Potdar said...

I wish I could make some and feed my kids this.

Smruti Shah said...

have had patra many times, but never with a stuffing. These look really amazing!

Suma Gandlur said...

Wow, you are on a roll prsenting all these wonderful dishes. I have bookmarked this to try sometime later.

Priya Srinivasan said...

never cooked with cola cassia leaves before, looks interesting!

Srivalli said...

Very interesting one Pradnya. Never cooked it myself, wish we get the leaves here.

Pavani N said...

Delicious looking wadi.

More Recipes

Related Posts Plugin for WordPress, Blogger...