Alu Wadi is a traditional Maharashtrian Snack recipe that is made using Colocasia (Alu/Taro/Patra) leaves that are layered and rolled in a tangy, spicy chickpea batter and are steamed. The steamed rolls are then cut in bite sized pieces and deep fried or simply shallow fried as per preference. This recipe is also a popular part of the Gujarati cuisine.
Colocasia or Arbi, is a tropical plant and its leaves are rich in several important micronutrients, fiber and may help control blood sugar. The leaves are good for your gut and heart health. 2 of the most common and lip smacking dishes that are made out of these colocasia leaves are the Alu Wadi and Alu chi Bhaji (gravy style preparation).
However, note that colocasia leaves might cause irritation to your hands and throat if eaten raw or are not procured from a good source. So make sure to check the leaves before you buy.
For the tempering: