Swiss chard wadi {Layered Swiss Chard spirals}

swisschardspiralrolls

Swiss Chard wadi or Layered Swiss Chard Spirals are spicy, sweet and tangy rolls, pan fried to perfect crispiness and sprinkled with sesame seeds! These rolls are packed with fiber, protein and folic acid making them a healthy and gluten free side dish that is sure to impress your family and friends. These rolls can be made ahead of time and simply pan fried when ready to be served. The steamed rolls also freeze very well. Traditionally made with colocasia leaves, alu wadi is a Maharashtrian delicacy that I grew up eating frequently.

Also known as Patra in Gujarati or Pathrado in konkani, the colocasia leaves sometimes could be hard to find here in the US especially if there is no Indian grocery store nearby. Every time I visited our local farmers market I would see the farm-fresh colorful bunch of swiss chard leaves and would think of trying them in place of colocasia leaves. The idea was to turn the traditional alu wadi into swiss chard wadi!

swisschardvadi

Although swiss chard can almost be seen through out the year, it is especially fresh and bountiful in summer and fall. With the weather getting cooler we only have a couple more weeks until the outdoor farmers market closes for the season. So I finally  decided to use my fresh picked bunch of mixed swiss chard greens to make the alu wadi or layered swiss chard spirals. I followed the exact recipe that I use for the traditional alu wadi made with colocasia leaves.

When my husband and mother in law tasted the crispy wadi, they could not guess that I had not used colocasia leaves. I was excited to have found the greens that are easily available year around. They make a healthy protein packed side dish or snack that we all love.

So here I was back at the local farmers market looking for the most gorgeous bunch of swiss chard. I picked a fresh bunch that was a bright mix of chard leaves with vibrant yellow, red and pink stems.

swisschardspiralrolls-1

To start, trim the thick stems and wash the leaves a couple of times. Pat dry each leaf with some paper towels. Then fold each leaf into half with the stem vein running in the middle of the leaf. Carefully cut  the thicker vein, while trying to keep the leaf in one piece. Sometimes the leaves do split into two on the top, which is ok. The key is to trim thicker stem which makes rolling the leaves easy.

swisschardspiralrolls-2

Mix gram flour, red chili powder, turmeric powder, tamarind pulp, jaggery and salt with some water. Make a smooth paste that is not too thick or thin. Add water little bit at a time, to get a good consistency that is slightly thinner than peanut butter.

swisschardspiralrolls-2

Each roll can use 10-12 leaves. So depending on how many leaves you have, I would divide up the leaves into different piles, each having leaves that go from smallest to biggest leaf. I had about 24 leaves, of all different sizes so I decided to make 2 rolls.

swisschardspiralrolls-assemble

Start with the biggest leaf and lay it upside down on a large cutting board. Apply about 2-3 tsp of the gram flour paste evenly to the leaf using your fingers. Put another leaf that is slightly smaller or same size on top of the first leaf.  Apply some paste to the back of the second leaf. Repeat this process for the first 10-12 leaves, starting from the biggest leaf to the smaller ones. Then roll the stack of leaves starting from the narrow end. Roll as tightly as possible, folding any thin edges inward. Keep the roll aside.

swisschardspiralrolls-assemble2

Repeat the same process for the remaining leaves and make another tightly folded roll. Arrange the rolls in a lightly greased steamer rack.

swisschardspiralrolls-steam

Add some water to the steamer pot and put on medium-high heat. Put the steamer rack with the rolls in them in the pot. Cook covered for 15 mins. Turn the heat off. Let the rolls cool down completely.

swisschardspiralrolls-steamed

These rolls can be refrigerated upto a week or frozen individually in zip lock bags for later use. Cut each roll into half and then cut each half into 6-7 pieces about 1/4 inch thick discs.

swisschardspiralrolls-steamed

Heat a skillet on medium high heat and lightly grease with some cooking oil. Arrange the discs on the skillet. Sprinkle half of the sesame seeds on top. Cook for 4-5 mins, spread remaining oil over them and then carefully flip each disc. Sprinkle remaining sesame seeds on top. Cook for another 4-5 mins or until the discs are golden brown and crispy.

swisschardvadi

Layered swiss chard spirals optionally can be garnished with chopped cilantro and fresh grated coconut. Enjoy hot!

Swiss chard wadi {Layered Swiss Chard spirals}
Author: 
Recipe type: snack, side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¾ cup gram flour (chickpea flour)
  • 1 tbsp red chili powder
  • 2-3 tbsp tamarind pulp
  • 3 tbsp jaggery (brown sugar)
  • 1 tbsp avocado oil
  • ¼ tsp turmeric powder
  • 1 tbsp sesame seeds
  • 1 tsp sea salt
  • cilantro and freshly grated coconut (optional)
Instructions
  1. Trim the thick stems and wash the leaves a couple of times. Pat try each leaf with some paper towels. Fold each leaf into half with the stem vein running in the middle of the leaf. Carefully cut the thicker vein, while trying to keep the leaf still in one piece. Sometimes the leaves do split into two on the top, which is ok. The key is to trim thicker stem which makes rolling the leaves easy.
  2. Mix gram flour, red chili powder, tamarind pulp, jaggery and salt with some water. Make a smooth paste that is not too thick or thin. Add water slowly to get a good consistency that is slightly thinner than peanut butter.
  3. Each roll can use 10-12 leaves. So depending on how many leaves you have, I would divide up the leaves into different piles, each having leaves that go from smallest to biggest leaf. I had about 24 leaves, of all different sizes so I decided to make 2 rolls.
  4. Start with the biggest leaf, lay it upside down on a large cutting board. Apply about 2-3 tsp of the gram flour paste evenly to the leaf. After the first leaf has a thin layer of paste applied all over, take another leaf that is slightly smaller or same size as the first leaf. Put it on top of the first and apply some paste to the back of the second leaf. Repeat this process for the first 10-12 leaves, starting with the biggest leaf to the smaller ones. Then start rolling the stack of leaves starting from the narrow end. Roll as tightly as possible and folding any thin edges inward. Keep the roll aside.
  5. Repeat the same process for the remaining leaves and make another tightly folded roll. Arrange the rolls in a lightly greased steamer rack.
  6. Add some water to the steamer pot and put on medium-high heat. Put the steamer rack with the rolls in them in the pot. Cook covered for 15 mins. Turn the heat off. Let the rolls cool down completely.
  7. Heat a skillet on medium high heat and lightly grease with some cooking oil. Arrange the discs on the skillet. Sprinkle half of the sesame seeds on top. Cook for 4-5 mins, spread remaining oil over them and then carefully flip each disc. Sprinkle remaining sesame seeds on top. Cook for another 4-5 mins or until the discs are golden brown and crispy.
  8. Layered swiss chard spirals optionally can be garnished with chopped cilantro and fresh grated coconut. Enjoy hot!

 

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