Prawn Alu Wadi

Ingredients

• ¾ cup small prawns, deveined and washed
• 6-8 colocassia leaves, washed
• Salt to taste
• 1 teaspoon turmeric powder
• 2½ tablespoons tamarind paste
• 2 cups gram flour (besan)
• ¼ cup rice flour
• 1 tablespoon jaggery, finely chopped
• 1½ teaspoons garam masala powder
• 1 teaspoon cumin powder
• ¾ teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1½ tablespoons oil 
• 1 tablespoon white sesame seeds
• Fresh scrapped coconut for garnish
• Chopped Coriander for garnish
• Coconut chutney to serve

Method

1. Take prawns on a plate, add salt, ½ teaspoon turmeric powder and mix well.
2. Add ½ tablespoon tamarind paste and mix till well coated. Set aside for 10-15 minutes.
3. In a large bowl, add besan, rice flour, remaining tamarind paste, jaggery, salt, garam masala powder, cumin powder, coriander powder, remaining turmeric powder, red chilli powder and sufficient water to make a thick paste.
4. Place the colocassia leaves on a worktop, cut the stalks off each leaf and remove the central vein from the backside of the leaves. Set aside.
5. Place one leaf with the backside facing up, apply a portion of the prepared paste, place another leaf in the opposite direction and apply a layer of the paste and spread it evenly.
6. Place a portion of the marinated prawns on top and spread it evenly. Fold the edges slightly and roll it tightly from the bottom towards the top. Apply a little paste on top and set aside.
7. Heat sufficient water in a steamer, place the prepared rolls in it and steam for 15-20 minutes. Take it off the heat and allow to cool slightly.
8. Thickly slice the rolls and set aside. 
9. Heat oil in a non-stick shallow pan, add sesame seeds and let them change colour. Place the wadis and cook till golden and crisp on both sides. Drain on an absorbent paper.
10. Garnish with scrapped coconut and chopped coriander. Serve hot with coconut chutney.