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Crispy, savory pinwheels made from colocasia leaves layered with a tangy and spicy chickpea flour paste. A classic Maharashtrian snack that's steamed and then pan-fried to perfection.
Prepare the Colocasia Leaves
Make the Besan Paste
Assemble and Roll the Leaves
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Crispy, savory pinwheels made from colocasia leaves layered with a tangy and spicy chickpea flour paste. A classic Maharashtrian snack that's steamed and then pan-fried to perfection.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 226.93 calories per serving with 10.54g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Steam the Rolls
Cool and Slice
Shallow Fry the Vadis
Serve
Instead of shallow frying, arrange the steamed slices on a baking sheet, lightly brush with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until crisp. You can also cook them in an air fryer.
Add 1 tablespoon of toasted and coarsely ground peanuts or desiccated coconut to the besan paste for extra texture and nutty flavor.
Make a simple tomato-onion gravy and add the steamed or lightly fried vadis to it. Simmer for a few minutes to create a delicious curry.
Colocasia leaves are an excellent source of Vitamin A, Vitamin C, and dietary fiber, which are essential for vision, immune function, and digestive health.
The use of Besan (gram flour) makes this snack a good source of plant-based protein, which is vital for muscle repair and overall body function.
Both colocasia leaves and besan are high in dietary fiber, which aids digestion, promotes regular bowel movements, and helps maintain a healthy gut.
Alu Vadi can be a healthy snack, especially when steamed. Colocasia leaves are rich in vitamins A and C, and besan provides protein and fiber. The shallow-fried version is higher in calories and fat, so for a healthier option, enjoy the steamed version or try baking or air-frying the slices.
One serving of 4 shallow-fried Alu Vadi pieces contains approximately 240-260 calories, depending on the amount of oil absorbed during frying.
Colocasia leaves contain calcium oxalate crystals (raphides), which can cause irritation. Using a souring agent like tamarind pulp or lemon juice effectively neutralizes these crystals. Also, thoroughly cooking the leaves by steaming them well is crucial to prevent any itchiness.
Absolutely! The steamed vadis are delicious on their own. For added flavor without frying, you can prepare a 'tadka' (tempering) of oil, mustard seeds, sesame seeds, and curry leaves and toss the steamed slices in it.
Store leftover fried Alu Vadi in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or an air fryer to regain crispiness. It's best to store the uncut steamed rolls, which last for 3-4 days, and fry them fresh when needed.