Alu wadis are prevalent in both Gujurati as well as Maharashtrian cuisine.However there are some differences in the stuffing and the way we eat it.
While Gujuratis eat them steamed with oil tadka, we normally shallow/deep fry them after steaming.
My mom got huge Alu(Colocasia) leaves, for making this snack, which is a favorite with us. Though it might work with any leaves,the use of these leaves is ideal, because they are thicker and stronger than other leafy vegetables, and can stand stacking, folding, rolling and steaming with sturdiness and character.
I don't have the recipe in exact quantities because I was just clicking pictures while my mom made them, but I will list out the ingredients and you can just play it along by taste(or you can get the recipe off any Indian food blog)
The roll filling is mainly made of Gram flour to which we add a bit of rice flour(for crispness), salt, paprika, asafoetida, turmeric, jaggery and tamarind pulp and water, to make a spreadable paste. It should taste sweet and sour, with a little heat.
