Chick peas on a rollercoaster

All twisted up....my mother always told me ‘everything should be done in an orderly manner, each has a right sequence’ rightly said as it applies to life aswell....but here is one spicy-sweet indulgence which even though is all twisted & mixed up tastes just delectable!

When besan rides on a rollercoaster of crisp colocasia with seats of imli to cushion from itchy oxalate shocks along with friends spices & sugar, its a burst of exciting flavours from the tangy-spicy-sweet reunion in every loop n twirl....with the thrilling combination of spices screaming out of every bite mellowed down by the humble sugar. 

Marathi traditional fare is incomplete without this farsan, served as a snack or in meals. The Gujaratis call it Patra which is the sweeter version but the one made at my home is fiery hot!! Eaten in both ways as raw boiled slices & after frying the wadis.

So take this joyride to experience the velocity of flavours that explode in your mouth & make you reach new heights in the seventh heaven!

Roll of a different kind - Alu chi wadi:

Ingredients:
Alu (Colocasia leaves) – 8-10
Besan - 2 cups

Tamarind paste – 1 cup
Turmeric powder - 1 tsp
Red Chilly powder - 2 tbsp
Jeera powder – 1 tbsps

Dhania powder – 1 tbsps
Asafetida – a pinch
Salt to taste
Sugar - 2 tbsp
Oil to fry
For Garnishing

Mustard seeds - 1 tbsp
Freshly grated coconut – 2 tbsp
Finely chopped coriander leaves

·  Method:

• Wash & wipe the leaves, remove stems & devein.
• Mix besan, turmeric powder, cumin powder, coriander powder, red chilli powder, asafoetida (hing), salt & sugar and make a thick paste of it by adding proper proportion of water.
• Spread on a cutting board the largest leaf with the glossy side down and stalk end towards you. Spread the tamrind pulp on the leaf, then the besan mix evenly. Both should cover the entire leaf surface. Now place another leaf over it in lengthwise reverse direction and repeat above procedure. After 4-5 leaves are placed fold in the edges for about 2" on both sides, smear the folds with tamarind & besan and then roll gently but firmly to get a cylinder.
• Cook the rolls in a pressure cooker on steam for about 25-30 minutes.
• Once cooked, the rolls will be nicely set. Slice the rolls into thin wadis. Can be eaten like this or deep fry the wadis till crispy.

Garnish: optional
Heat 1 tbsp oil in a pan. Add, mustard seeds, when they begin to crackle add grated coconut & finely chopped fresh coriander leaves. Mix in the wadis.