Name: Lasun Chutney
Prep time: 10 min
Cook time: 7 min
Total time: 25 min
Yield: 16 servings
Cuisine: maharashtrian
Ingredients: 1 cup Garlic Cloves (peeled); 10 pcs Dry Red Chilies (stems removed, use a spicy variety like Guntur or Byadgi); 5 pcs Kashmiri Red Chilies (stems removed, for color and mild heat); 0.5 cup Desiccated Coconut (unsweetened); 0.25 cup Peanuts (raw, with or without skin); 1 tsp Cumin Seeds; 1 tsp Sunflower Oil; 1 tsp Salt (or to taste)

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Alu Vadi Recipe with Lasun Chutney - Vegan Indian Snack | CraftMyMeals

Instructions

1
Prepare the Colocasia Leaves
- Rinse the colocasia leaves thoroughly under running water. Pat them completely dry with a clean kitchen towel.
- Place a leaf upside down on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other prominent veins. This makes the leaves flexible for rolling and helps prevent throat irritation.
2
Make the Besan Paste
- In a large mixing bowl, combine besan, red chili powder, turmeric powder, coriander powder, cumin powder, asafoetida, and salt.
- Add the ginger-green chili paste, tamarind pulp, and grated jaggery. Mix everything together.
- Gradually add water while whisking continuously to form a thick, smooth, and lump-free paste. The consistency should be like a thick pancake batter, easily spreadable but not runny.
3
Assemble and Roll the Leaves
- Place the largest leaf upside down on your work surface. Spread a thin, even layer of the besan paste over the entire surface using your fingers or a spatula.
- Place a slightly smaller leaf on top, with its tip pointing in the opposite direction to the first leaf. Apply another layer of paste.
- Repeat this process, alternating the direction of the leaves, until you have a stack of 4-5 leaves.
- Fold the two longer sides of the leaf stack inwards by about 1 inch.
- Starting from the bottom (stem side), roll the stack tightly into a firm, compact log.
- Repeat the entire process with the remaining leaves and paste to create a second roll.
4
Steam the Rolls
- Bring water to a boil in a steamer. Lightly grease the steamer plate or tray.
- Carefully place the prepared rolls on the greased plate, ensuring they do not touch each other.
- Steam for 15-20 minutes over medium heat. The rolls are cooked when they feel firm to the touch and a toothpick inserted into the center comes out clean.
5
Cool and Slice
- Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This step is crucial for clean, neat slices.
- After cooling, use a sharp knife to cut the rolls into slices (vadis) about 1/2-inch thick.
6
Shallow Fry the Vadis
- Heat oil in a wide, non-stick pan or tawa over medium heat.
- Carefully arrange the sliced vadis in a single layer in the pan. Do not overcrowd.
- Sprinkle half of the sesame seeds over the vadis.
- Fry for 2-4 minutes until the bottom is golden brown and crisp. Flip them over, sprinkle the remaining sesame seeds, and fry the other side for another 2-4 minutes until equally crisp.
- Remove the fried vadis and place them on a paper towel to absorb any excess oil.
7
Serve
- Serve the hot and crispy Alu Vadi immediately with green chutney, tamarind chutney, or a cup of chai.

Ingredients

1 cup Garlic Cloves (peeled)
10 pcs Dry Red Chilies (stems removed, use a spicy variety like Guntur or Byadgi)
5 pcs Kashmiri Red Chilies (stems removed, for color and mild heat)
0.5 cup Desiccated Coconut (unsweetened)
0.25 cup Peanuts (raw, with or without skin)
1 tsp Cumin Seeds
1 tsp Sunflower Oil
1 tsp Salt (or to taste)

Instructions

1
Roast the peanuts and coconut separately. Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring frequently, for 3-4 minutes until they are fragrant and have light brown spots. Remove them from the pan and set aside. In the same pan, add the desiccated coconut and roast for 1-2 minutes, stirring continuously, until it turns a light golden brown. Be vigilant as coconut can burn quickly. Remove and set aside with the peanuts.
2
Roast the aromatics. Add 1 tsp of oil to the same pan. Once warm, add the peeled garlic cloves and both types of dry red chilies. Sauté on low heat for 4-5 minutes. The garlic should develop light golden spots and become fragrant, and the chilies should become crisp. Add the cumin seeds and sauté for another 30 seconds until they release their aroma.
3
Cool all ingredients completely. Turn off the heat and transfer the garlic-chili mixture to the same plate as the peanuts and coconut. Spread everything in a single layer to cool down to room temperature. This step is crucial for a dry chutney with a long shelf life and will take about 10-15 minutes.
4
Grind the chutney. Once all the roasted ingredients are completely cool, transfer them to a grinder jar or food processor. Add the salt. Secure the lid and grind using the pulse function in short 2-3 second bursts. Scrape down the sides if needed. Continue pulsing until you achieve a coarse, crumbly powder. Avoid grinding continuously, as this will release oils and turn the mixture into a paste.
5
Store and serve. Transfer the prepared Lasun Chutney to a clean, dry, airtight glass jar. It can be stored at room temperature for up to a month. Serve sprinkled over vada pav, with bhakri (millet flatbread), or as a side with dal and rice.

Alu Vadi with Lasun Chutney

Nutrition per Serving

Recipes in this Meal

1. Alu Vadi

Ingredients

2. Lasun Chutney

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About Alu Vadi with Lasun Chutney

Instructions

Ingredients

Instructions