~ Flavors of India ~
Traditional Taro leaf Spirals
(Healthy, steamed and can be frozen too !!)
(Healthy, steamed and can be frozen too !!)
Taro root tuber is one of the most popular and widely used
root vegetable throughout the indian subcontinent. Often called
yam, colocasia or arvi it is cultivated not only for root but also
for its tender leaves ands stems that are edible. It is believed
that the cultivation of this versatile plant dates back to several
hundred centuries. From root to stems and leaves , its an integral
part of several regional and traditional cuisines .
Traditional Taro leaf spirals
The root tubers are usually boiled and eaten like potatoes as
mash, curries or stir fried while the tender stems are slightly
boiled to remove the acrid taste and used for making stews and
curries .The green leaves are chopped or used whole. Its
always advisable to pick tender leaves as as jumbo sized
ones cause itchy discomfort . Adding some acidic ingredient
while cooking the leaves like lemon, tamarind or sour yogurt
neutralises the itchy compounds .
mash, curries or stir fried while the tender stems are slightly
boiled to remove the acrid taste and used for making stews and
curries .The green leaves are chopped or used whole. Its
always advisable to pick tender leaves as as jumbo sized
ones cause itchy discomfort . Adding some acidic ingredient
while cooking the leaves like lemon, tamarind or sour yogurt
neutralises the itchy compounds .
At the local veggie market during this season , I never forget to
pick up a few taro greens for making my family's favorite
Maharastrian Taro spirals called Aluvadi (also called Pathod , patra
or aluchya vadya in regional dialects ). Being gluten free, steamed
and pan fried adds an extra bonus to this healthy leafy munchy .
With a few ingredients and spices from the pantry this yummy
delight gets ready in just a few minutes. Ginger, garlic and lemon juice
perfectly pep the recipe while reducing its the itchy ingredient present
in the leaves. Chilies are purely optional , you can omit them
while preparing it for kids. The recipe once cooked can be frozen
in Ziplocl bags or freezer boxes upto three months.
A thick paste of gram flour, spices and water is smeared on the back
side of a leaf, repeating the process with a few more and tightly rolling n
sealing the ends . The tighter the roll the better are the steamed spirals.
Gram flour can be replaced with corn meal or buckwheat flour too.
The rolls are then steamed , cut into thick slices and pan fried.
If you are freezing the spirals just omit pan frying, once cooled place the
spirals on a large tray/ plate in a single layer and keep in the freezer for
sometime, once they are hard and frozen transfer to Ziplock bags and
freeze.Thaw and shallow fry the frozen spirals before serving.
The spirals taste best with some green chutney , fried chilies
and a wedge of lemon.Just make sure to pick the tender green
leaves, free from pesticides.
Taro Spirals

Prep Time: 10 mins
Cook Time: 20 mins (+cooling time)
Ingredients (16-18 pieces)
- 12 -15 organic tender Taro leaves (Arvi ke patte)
- 2 cups gram flour ( besan)
- 1/2 tsp turmeric powder
- 1/4 tsp chili powder
- 1/2 tsp nigella seeds ( kalonji )
- 1/2 tsp carom seeds ( ajwain)
- 2 tsp lemon juice (or 1/2 tsp dry mango powder / tamarind pulp )
- 1 tsp ginger garlic paste (pref fresh)
- Chopped green chillies (to taste)
- Salt to taste
- Water as required
Instructions
Wash and pat dry the taro leaves and keep aside.
In a large bowl mix together gram flour, spices, lemon juice and water to make a thick paste.
Place a leaf(vein side up) on the kitchen counter or chopping board and smear the chickpea paste generously.
Place another taro leaf (with end pointing in the opposite direction that the previous one) over it and spread the paste.
Repeat the process to form a stack of 6-7 leaves. Roll tightly .
Make a similar roll with rest of the leaves.
Steam cook for 20 mins in a steamer or pressure cooker.
Remove from heat and cool completely. Cut into thick roundels.
Heat a few drops of oil in a pan ,add sesame seeds and shallow fry the spirals from both the sides till crisp.
Serve hot with lemon wedges and green chutney.
( To freeze the spirals - line the steamed spirals in a single layer on a large tray and place in the freezer for an hour, once hard remove from tray and pack in ziplock bags .Thaw and shallow fry the frozen spirals before serving)
Un PLATO muy interesante y además no me cabe duda de que muy sabroso!!!
ReplyDeleteBuen fin de semana querida :)))
Conxita
Muchas gracias :)
DeleteHello!
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