Colocasia Leaves (Alu Chi Pane)
クルクル巻いて蒸し上げる！スパイスと芋の葉が織りなす緑のロールケーキ
Description
Large colocasia (taro) leaves. Essential ingredient for Maharashtrian specialty 'Alu Vadi', smearing spice paste, rolling, steaming, slicing, and frying.
Classification: For Maniacs,Vegetable,Unique Texture
Shops selling Colocasia Leaves (Alu Chi Pane)
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How to use
Ingredients
- Colocasia leaves(or Taro leaves)
Instructions
- Wash large colocasia leaves, trim hard veins on back.
- Smear sour-spicy paste of chickpea flour (Besan), tamarind, brown sugar, spices on back, layer several leaves, roll.
- Steam for ~
- mins (*to fully remove acridity), cool, slice into rounds, fry crispy in oil.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Cabbage or grape leaves (as sub for rolling ease)
Pairing
Alu Vadi, Patra
Trivia
[Hardcore] Raw consumption strictly prohibited as colocasia leaves contain much calcium oxalate (acridity). Mixing 'tamarind (acidity)' into the paste neutralizes the prickly acridity—an ingredient shining with Indians' scientific spice wisdom.
Eating tips & etiquette
[Unique Eating] Enjoy it as an exquisite tea snack in a fluffy steamed-and-sliced state, or a savory state deep-fried crispy in oil!
Allergen
None