Alu Wadi Or Steamed Colocasia Leaves

Authentic Indian Maharashtrian dish bursting with flavours and healthy too. Colocasia leaves are a good source of fibre and benefits for the heart.


  • 5 Taro Leaves or Colocasia Leaves
  • 2 Tsp – Jeera, Ajwain, Sesame Seeds, Coriander Seeds, Crushed Jaggery, Tamarind
  • Salt to Taste
  • 5 Garlic Cloves
  • Inch of Ginger
  • 3 Green Chili
  • 2 Pinch Turmeric
  • 1/2 Cup Coriander Leaves for The Paste
  • 2 Cup Gram Flour
  • 1 Cup Water
  • Oil to Shallow Fry
  • Coconut and Finely Chopped Coriander Leaves for Garnishing


Prep: 20 minutes
Cooking: 10 minutes

  1. In big bowl take gram flour. Now grind a smooth paste of jeera, ajwain, jaggery, tamarind, garlic, green chilli, ginger, coriander seeds and leaves.
  2. Add the paste to the flour. Now add salt, sesame seeds and 1 tablespoons of oil and mix well.
  3. Gradually add water to form batter like cake and keep aside. Now take Colocasia leaves wash them and let them dry.
  4. Take one leaf put on a plate or flat surface and roll slowly it helps its stem to be flattened. One by one repeat the process.
  5. Take one leaf and apply the batter with spoon and spread everywhere.
  6. Put another leaf apply the batter and repeat it. Now close the batter fill of leaves slowly into roll.
  7. In a large utensil add 1 glass of water to boil. Apply oil to the sieve and place leaves in center. Let it steam for 5mins. Now take in plate and cut into pieces.
  8. In a frying pan add 4 tablespoons of oil. On medium flame fry for 5 minutes on both sides.
  9. Drain on paper towel. Serve hot and garnish with coconut and coriander leaves.