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A classic Maharashtrian snack where tender colocasia leaves are slathered with a tangy and spicy chickpea flour paste, then rolled, steamed, and pan-fried until crisp. A delightful combination of textures and flavors.
For 4 servings
Prepare the Colocasia Leaves
Make the Besan Paste
Assemble and Roll the Leaves
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A classic Maharashtrian snack where tender colocasia leaves are slathered with a tangy and spicy chickpea flour paste, then rolled, steamed, and pan-fried until crisp. A delightful combination of textures and flavors.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 294.4 calories per serving with 11g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Steam the Rolls
Cool and Slice the Rolls
Shallow Fry the Wadis
Garnish and Serve
For a lower-oil version, arrange the sliced wadis on a baking tray, brush with a little oil, and bake at 180°C (350°F) for 15-20 minutes, flipping halfway, until crisp. You can also cook them in an air fryer.
Add 1/2 teaspoon of garam masala to the besan paste for extra warmth and flavor.
Use the fried or steamed wadis in a coconut-based gravy to make a traditional Maharashtrian curry called 'Alu Wadi chi Patal Bhaji'.
Besan (gram flour) and colocasia leaves are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Besan is a protein-rich flour, making Alu Wadi a good snack for vegetarians and vegans looking to increase their protein intake, which is essential for muscle repair and growth.
Colocasia leaves are a powerhouse of vitamins, particularly Vitamin A and Vitamin C, which are crucial for vision, immune function, and skin health.
This dish provides important minerals like iron from the leaves and magnesium from the besan, which are vital for energy production and bone health.
The itchiness is caused by calcium oxalate crystals present in colocasia leaves. To prevent this, it's crucial to shave off the thick veins where these crystals are concentrated and to use a souring agent like tamarind or lemon juice in the paste, which helps neutralize them.
Alu Wadi can be a moderately healthy snack. The steaming process is healthy, but the shallow frying adds extra calories and fat. Colocasia leaves are rich in vitamins A and C, and besan provides protein and fiber. To make it healthier, you can bake or air-fry the wadis instead of frying them.
One serving of Alu Wadi (approximately 4 pieces or 140g) contains around 220-260 calories. The exact count depends on the amount of oil absorbed during frying.
Yes, absolutely. After steaming and slicing, you can bake the wadis in an oven or cook them in an air fryer until crisp. You can also temper them with mustard seeds, sesame seeds, and curry leaves in a little oil for a different flavor profile.
It's best to store the steamed, uncut rolls in an airtight container in the refrigerator for up to 3-4 days. Slice and fry them just before serving for the best texture. Fried wadis can be stored for a day but may lose their crispness.
For the sourness of tamarind, you can use lemon juice or amchur (dry mango powder). For the sweetness of jaggery, you can use an equal amount of brown sugar or date paste.