A classic Maharashtrian snack where tender colocasia leaves are layered with a tangy and spiced gram flour paste, then steamed and fried to crispy perfection. A delightful combination of textures and flavors.
Prep25 min
Cook40 min
Servings4
Serving size: 1 serving
294cal
13gprotein
44gcarbs
10g
Ingredients
10 leaves Colocasia Leaves (medium to large size, also known as Alu or Patra leaves)
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
Crispy, iron-boosting Aluchi Vadi with tangy green chutney – an aromatic and satisfying comfort food treat!
This maharashtrian dish is perfect for lunch. With 322.91999999999996 calories and 14.620000000000001g of protein per serving, it's a high-fiber, low-calorie option for your meal plan.
fat
1 tsp
Salt
(or to taste)
0.75 cup Water (approximately, to make a thick paste)
5 tbsp Oil (for shallow frying)
0.5 tsp Mustard Seeds
1 tsp Sesame Seeds (white)
2 tbsp Fresh Coconut (grated, for garnish)
2 tbsp Coriander Leaves (finely chopped, for garnish)
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 with the vein-side up on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other thick side veins. This step is crucial to prevent throat irritation and helps in rolling.
2
Make the Spiced Besan Paste
In a large mixing bowl, combine the besan, tamarind paste, grated jaggery, ginger-green chili paste, red chili powder, turmeric powder, coriander-cumin powder, asafoetida, and salt.
Gradually add water, 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 the Leaf Rolls
Place the largest prepared leaf vein-side up. Spread a thin, even layer of the besan paste over its entire surface using your fingers or a spatula.
Place another leaf on top and repeat the process. Continue stacking and layering 3-4 leaves, from largest to smallest.
Fold the side edges of the leaf stack inwards by about an inch.
Starting from the bottom (petiole end), roll the stack up tightly into a firm, compact log.
4
Steam the Rolls
Grease a steamer plate or tray with a little oil. Place the prepared rolls on the plate, ensuring they don't touch each other.
Steam in a preheated steamer for 20-25 minutes on medium heat. To check for doneness, insert a toothpick or knife into the center of a roll; it should come out clean.
Once cooked, remove the rolls from the steamer.
5
Cool and Slice the Rolls
Allow the steamed rolls to cool down completely at room temperature for at least 30-45 minutes. This is essential for getting clean, neat slices.
Once fully cooled, use a sharp knife to cut the rolls into 1/2-inch thick rounds, called 'vadis'.
6
Shallow Fry the Vadis
Heat 5 tbsp of oil in a wide, non-stick pan or tawa over medium heat.
Carefully arrange the sliced vadis in a single layer in the hot oil.
Fry for 3-4 minutes per side, until they turn golden brown and crisp. Do not overcrowd the pan; fry in batches if necessary.
Remove the fried vadis and place them on a plate lined with paper towels to absorb excess oil.
7
Temper and Serve
In a small pan (tadka pan), heat the remaining 1 tbsp of oil. Add the mustard seeds and let them splutter.
Add the sesame seeds and sauté for a few seconds until they start to pop. Be careful as they can pop out of the pan.
Pour this hot tempering evenly over the fried vadis.
Garnish with fresh grated coconut and chopped coriander leaves. Serve hot with green chutney or ketchup.
29cal
1gprotein
6gcarbs
0gfat
Ingredients
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
