Spicy and Savory Aaluwadi Rolls

1.Wash the colocasia leaves thoroughly and pat them dry. Remove the thick stems from the leaves, keeping the leaves intact.

2.In a mixing bowl, combine gram flour, grated coconut, tamarind paste, jaggery, turmeric powder, red chili powder, cumin powder, ginger-garlic paste, and salt. Mix well to form a thick paste. If needed, add a little water to achieve a spreadable consistency.

3.Take one colocasia leaf and place it on a flat surface. Spread a thin layer of the prepared mixture evenly over the leaf, covering it completely.

4.Place another colocasia leaf on top of the first one and repeat the process until you have layered 4-5 leaves with the mixture in between each layer.

5.Once layered, carefully roll the leaves tightly from one end to the other, forming a log. Secure the ends by tying them with kitchen twine or using toothpicks.

6.In a steamer, place the rolled leaves and steam for about 30-40 minutes until cooked through. Allow them to cool slightly before unrolling.

7.Once cooled, slice the rolls into 1-inch thick pieces.

8.In a pan, heat oil over medium heat. Add mustard seeds and sesame seeds, allowing them to splutter.

9.Carefully add the sliced rolls to the pan and fry until they are golden brown and crispy on all sides, about 5-7 minutes.

10.Remove from the pan and drain on paper towels to remove excess oil. Serve hot with chutney or sauce of your choice.