Alu Wadi
Tender colocasia leaves are coated with a spiced gram flour paste, rolled, steamed, and lightly pan-fried for a savory snack with sweet, tangy, and earthy Maharashtrian flavors in every slice.
For 12 servings
- prep · ~7 min
Prepare the colocasia leaves.
1.Rinse the colocasia leaves well and pat them dry.2.Trim the thick stems and shave any very thick center veins with a knife.3.Keep the leaves flat on a board with the smooth side facing down.TIPFlattening the thick veins helps the leaves roll neatly without tearing. - mix · ~5 min
Make the spiced gram flour paste.
1.Add chickpea flour, tamarind paste, jaggery, red chili powder, turmeric powder, coriander powder, cumin powder, sesame seeds, asafoetida, and salt to a bowl.2.Pour in the water a little at a time.3.Mix until you get a thick, smooth, spreadable paste with no lumps. - assemble · ~8 min
Layer and roll the leaves.
1.Place one large leaf on the board and spread a thin layer of paste over it.2.Place a second leaf on top, spread more paste, and repeat to make a stack of 3 to 4 leaves.3.Fold in the sides tightly and roll from the base into a firm log.4.Make another log with the remaining leaves and paste.TIPKeep the paste layer thin and even so the rolls cook through without becoming doughy. - steam · ~20 min
Steam the rolls until firm.
Lightly grease the steamer plate with a little oil and place the rolls seam-side down. Steam over medium heat until firm and cooked through.
- rest · ~10 min
Cool the rolls before slicing.
Remove the rolls and let them cool until easy to handle. Slice them into 12 even rounds.
TIPWarm rolls can crumble, so let them cool before cutting. - temper · ~2 min
Make the tempering.
1.Heat the remaining oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add sesame seeds and curry leaves and cook for a few seconds. - fry · ~6 min
Pan-fry the slices lightly.
Arrange the sliced alu wadi in the pan and cook until lightly golden on both sides, turning gently once.
TIPUse gentle heat and turn carefully so the slices hold their shape. - serve
Serve the alu wadi warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Shave down thick center veins well; bulky veins make the rolls crack and cook unevenly.
- 2Keep the besan paste thick enough to cling to the leaves, not drip off while rolling.
- 3Taste a tiny dab of the paste before spreading; alu wadi should balance tangy tamarind and sweet jaggery.
- 4Steam the logs seam-side down so they set firmly and do not unroll in the steamer.
- 5Cool the steamed rolls completely before slicing for neat rounds that do not crumble.
- 6Pan-fry in a single layer and give the slices space so the edges turn lightly crisp instead of steaming.
- 7These rolls can be steamed a day ahead; refrigerate, slice cold, and pan-fry just before serving.
Adapt it for your goals.
Low-oil
Skip the final shallow pan-fry and serve the steamed slices with just the hot tempering poured over them for a lighter version.
spicierSpicier
Increase the red chili powder slightly for a sharper kick that balances the jaggery and tamarind more boldly.
no onion no garlicNo-onion-no-garlic
This recipe already fits that style; just ensure your asafoetida is pure if cooking for strict dietary preferences.
extra sesameExtra-sesame
Add a little more sesame to the paste and tempering for nuttier flavor and more texture in each slice.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds protein and makes the snack more sustaining than a purely starch-based fried snack.
Leafy Green Goodness
Colocasia leaves contribute plant compounds and fiber from a green leafy vegetable base.
Moderate Cooking Method
Because the rolls are first steamed and only lightly pan-fried, the dish uses less oil than deep-fried snacks.
Frequently asked questions
Usually the rolls were sliced while still warm, or the paste layer was too thick or too thin. Cool fully, slice neatly, and fry on gentle heat.
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