Dry roast 1 cup of besan (chickpea flour) in a pan on slow flame and cook for few minutes till you get a nice flavour from the flour. Add tsp rice flour and toss well. Switch off the flame and keep aside.
To this flour mixture, add little oil, pinch of hing, turmeric, cumin seeds, whole coriander seeds, fennel seeds, chilli powder, jeera powder, garam masala, 2 tbsp dry roasted peanut powder, 1 tbsp roasted sesame seeds powder, freshly ground coconut and powdered jaggery. Mix all these ingredients.
Add salt, little tamarind juice and water and mix and make to a thick paste.
Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and then place another leaf over it and again coat the leaf with besan mixture. Repeat this with at least about 5 to 6 leaves. If they are very bigger leaves, then 3-4 are sufficient.
Fold the half of the leaf on both sides and roll them gently similar to an egg roll. (as shown in the video).
Steam cooks the rolls in an Idli stand / Pressure cooker and steam cook for around 15 minutes without putting the whistle on the cooker.
After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside.
Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.