You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
My mother in law was an expert in making what is called Alu Vadi in Marathi! You could call it Taro leaf roll. In Kannada it is called Shavi yelli.
MIL used to grow her own alu for making this dish. Once I remember asking/telling her that one of the leaves leaf was big and why was she not cutting it. She told me that she was waiting for the other 2 to become a bit bigger so that she could make Alu Vadi and not to worry this one would not wither off before they were sizable. She was correct they were exactly the same size when she finally cut them.
1. Mix the jaggery in the tamarind and wait till it dissolves. You could crush the jaggery with your fingers.
9. slice the roll so that you get pin-wheels. These can be eaten just like this or shallow fried.