Layered Swiss Chard Spirals are spicy, sweet and tangy rolls, pan fried to perfect crispiness and sprinkled with sesame seeds.
Trim the thick stems and wash the swiss chard leaves a couple of times. Pat try each leaf with 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.
Mix chickpea flour, red chili powder, turmeric, 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.
Add 1 cup of 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. Then cut each roll into 1/4 inch thick slices.
Heat a skillet on medium high heat and grease with 1 tablespoon oil. Arrange the slices on the skillet. Sprinkle half of the sesame seeds on top. Cook for 4-5 mins on medium heat, spread remaining oil over them and then carefully flip over. Sprinkle remaining sesame seeds on top. Cook for another 4-5 mins or until the vadi's are golden brown and crispy.
Layered swiss chard spirals or Aloo Vadi can be optionally garnished with chopped cilantro and fresh grated coconut. Enjoy hot!
To steam in the Instant Pot, add 1 cup water to the stainless steel insert. Place the steamer basket inside and close the lid with pressure valve to venting. Select Steam option and cook for 10 minutes with an external timer. Turn the Instant Pot off and open after 5 minutes as the rolls finish cooking. Open the Instant Pot and take the steamer out.