Mix the jaggery and tamarind pulp in a bowl. Keep aside.
Wash the leaves and clean the leaves with moist cloth.
Mix all the ingredients together except oil in the jaggery and tamarind pulp bowl.
Add enough water to make a paste.
This will be our leaf spread.
Place one leaf face down on a platform/plate (Use only large leaves).
Spread besan mixture over a leaf in a thin layer.
Place another leaf (but opposite direction) over this leaf.
Repeat the same procedure for 4-5 leaves.
Tuck in the edges along the length and roll like a scroll for all the 4-5 leaves.
Steam all rolls for 15 minutes in a cooker without pressure.
Allow to cool completely. Cut into slices and deep fry. Aluvadi is ready.
Serve with sweet sour chutney chutney or have it plain.
Watch Mumbai Indians win along with the crunchy and soft Alu wadi.
Uttpal K
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