Aloo Vadi Swiss Chard Spiral Rolls Recipe

I just made these super tasty Swiss Chard Chickpea Rolls, and I’m low-key obsessed with how they turned out! The blend of spices with the warmth of the chickpea flour creates such a comforting yet exotic vibe—perfect for when you want to spice up your snack game.

I enjoy creating dishes that mesh age-old customs with modern nutritional tenets, and these Swiss Chard Aloo Vadi Spiral Rolls are a colorful example of that. With Swiss chard leaves as the wraps, this delivers a filling made from protein-and fiber-rich chickpea flour, aromatic turmeric, zesty, and healthful (but not a traditional ingredient for Aloo Vadi) ginger, and just a hint of chili.

It is then a classic dish given a healthful and colorful twist.

Aloo Vadi Swiss Chard Spiral Rolls Recipe Ingredients

• Swiss chard: Rich in vitamins A, C, K; boosts immune health.
• Chickpea flour: High in protein and fiber; aids digestion.
• Turmeric powder: Contains curcumin; anti-inflammatory and antioxidant.
• Sesame seeds: Packed with healthy fats and calcium; enhances skin health.
• Grated ginger: Improves digestion; adds a spicy, aromatic flavor.

Aloo Vadi Swiss Chard Spiral Rolls Recipe Ingredient Quantities

• 1 large bunch of Swiss chard (around 10-12 leaves)
• 2 cups chickpea flour (besan)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon sesame seeds
• 1 tablespoon grated ginger
• 2 tablespoons grated coconut (optional)
• 2 green chilies, finely chopped
• Salt, to taste
• Water, as needed (approximately 3/4 to 1 cup)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds (for tempering)
• 1 pinch asafoetida (hing)

How to Make this Aloo Vadi Swiss Chard Spiral Rolls Recipe

1. Rinse the leaves of Swiss chard thoroughly and dry them with a kitchen towel. If the stems are very thick, trim them.

2. In a bowl, mix together the following: chickpea flour; turmeric powder; red chili powder; coriander powder; cumin powder; sesame seeds; grated ginger; grated coconut; chopped green chilies; and salt. Combine these dry ingredients thoroughly and set aside.

3. Slowly incorporate water into the chickpea flour mixture to yield a thick, smooth batter. The finished mix should have the consistency of a wet spread—think hummus or thick mayonnaise—but not be runny.

4. Place a Swiss chard leaf flat on a surface. Spread a thin, even layer of chickpea flour batter over the leaf.

5. Carefully roll the leaf from one end to the other, making a snug roll. Do the same with the other leaves and the remaining batter.

6. Put the rolls in a steamer and steam them for about 15-20 minutes, or until the rolls are set and firm to the touch. Let them cool slightly.

7. Cut the steamed rolls into thick 1-inch slices.

8. Warm oil in a saucepan over medium heat. Add mustard seeds and allow them to pop. Then add the sesame seeds and a pinch of hing.

9. Carefully place the sliced rolls in the pan and gently pan-fry them for 2-3 minutes on each side until they are crisp and lightly golden.

10. Take it out of the container and prepare to serve. You can arrange it to look nice as either a snack or an appetizer. Either way, have your Aloo Vadi Swiss Chard Spiral Rolls at an enjoyable warm temperature.

Aloo Vadi Swiss Chard Spiral Rolls Recipe Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Measuring cups
4. Chef’s knife
5. Cutting board
6. Spoon or spatula (for mixing)
7. Kitchen towel (for drying leaves)
8. Steamer
9. Saucepan
10. Tongs or spatula (for pan-frying)

FAQ

• Can I use other types of greens instead of Swiss chard?Swiss chard can be substituted with similar leafy greens, such as spinach or collard greens. The flavor might differ slightly.
• What can I use instead of chickpea flour?If you find yourself without chickpea flour, you might attempt to use lentil flour instead, or a combination of all-purpose and whole wheat flours, but the outcome may be different in texture.
• Is it necessary to add coconut?You can omit the grated coconut, and this recipe will still be wonderful, but the combination of the two components—the cooked fruit and the coconut—creates a pretty sublime filling.
• How do I prevent the rolls from unrolling during cooking?Make sure the batter is spread uniformly and press the leaves tightly while rolling. If necessary, use toothpicks to secure the roll.
• Can I make this recipe vegan?Yes, this recipe is already plant-based as it does not include any animal products.
• How can I store leftovers?Place all remaining food in a container with a good seal and put it in the fridge. It will last for up to 2 days. When it is time to eat the food again, reheat it in a frying pan. This is the method most recommended by the cookbook.
• Can these rolls be baked instead of fried?You can indeed bake them at 375°F (190°C) for approximately 20-25 minutes until they turn golden brown and are thoroughly cooked.

Aloo Vadi Swiss Chard Spiral Rolls Recipe Substitutions and Variations

All-purpose flour has a milder taste than chickpea flour (besan), and when used in its place, it may provide a slightly more palatable flavor for people who find chickpea flour too intense. However, using all-purpose flour instead of chickpea flour does alter the flavor and texture of dishes.
Curry powder can be used in place of turmeric powder to add depth of flavor. Just keep in mind that curry powder may also have other spices in it.
Smoked paprika may be used instead of red chili powder to impart a less spicy but smoky flavor.
If you don’t have coriander powder, you can use ground cumin instead. You’ll get a different flavor, but it’s also a complementary one.
Poppy seeds can be used as a substitute for sesame seeds in case of an allergy because they have a similar texture and a nutty flavor.

Pro Tips

1. Toasting the Spices: Before mixing the spices with the chickpea flour, try lightly toasting the cumin and coriander powder in a dry pan for a minute or two until fragrant. This enhances their flavors and adds depth to the dish.

2. Alternating Filling: For added flavor and surprise, consider layering finely chopped spinach or kale in between the Swiss chard and the chickpea batter. It will add another layer of taste and nutrition.

3. Texture Variation: Mix a tablespoon of finely chopped nuts, such as cashews or almonds, into the batter for a bit of crunch within the rolls.

4. Refrigeration Tip: After steaming the rolls, let them cool completely and then refrigerate for at least 30 minutes before slicing and frying. This helps them firm up, making slicing easier and reducing the chance of them falling apart.

5. Sauce Pairing: Serve the rolls with a tangy tamarind chutney or a yogurt mint dip to cut through the richness and enhance the flavors of the spices.