Aluchi Vadi
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.
For 4 servings
7 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Colocasia Leaves
- b.Rinse the colocasia leaves thoroughly under running water. Pat them completely dry with a clean kitchen towel.
- c.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
Step 2
- a.Make the Spiced Besan Paste
- b.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.
- c.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
Step 3
- a.Assemble the Leaf Rolls
- b.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.
- c.Place another leaf on top and repeat the process. Continue stacking and layering 3-4 leaves, from largest to smallest.
- d.Fold the side edges of the leaf stack inwards by about an inch.
- e.Starting from the bottom (petiole end), roll the stack up tightly into a firm, compact log.
- 4
Step 4
- a.Steam the Rolls
- b.Grease a steamer plate or tray with a little oil. Place the prepared rolls on the plate, ensuring they don't touch each other.
- c.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.
- d.Once cooked, remove the rolls from the steamer.
- 5
Step 5
- a.Cool and Slice the Rolls
- b.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.
- c.Once fully cooled, use a sharp knife to cut the rolls into 1/2-inch thick rounds, called 'vadis'.
- 6
Step 6
- a.Shallow Fry the Vadis
- b.Heat 5 tbsp of oil in a wide, non-stick pan or tawa over medium heat.
- c.Carefully arrange the sliced vadis in a single layer in the hot oil.
- d.Fry for 3-4 minutes per side, until they turn golden brown and crisp. Do not overcrowd the pan; fry in batches if necessary.
- e.Remove the fried vadis and place them on a plate lined with paper towels to absorb excess oil.
- 7
Step 7
- a.Temper and Serve
- b.In a small pan (tadka pan), heat the remaining 1 tbsp of oil. Add the mustard seeds and let them splutter.
- c.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.
- d.Pour this hot tempering evenly over the fried vadis.
- e.Garnish with fresh grated coconut and chopped coriander leaves. Serve hot with green chutney or ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select fresh, tender, dark green colocasia leaves for the best flavor and texture.
- 2Thoroughly de-veining the leaves is the most important step to prevent the characteristic throat itch.
- 3The besan paste must be thick. If it's too thin, the rolls will be soggy and won't hold their shape.
- 4Ensure the rolls are cooled completely before slicing. Slicing them while warm will cause them to crumble.
- 5Fry the vadis on a steady medium flame to ensure they cook through and become perfectly crisp without burning.
- 6The combination of tamarind and jaggery is key for the authentic sweet and sour taste and also helps neutralize the oxalates in the leaves that can cause itching.
Adapt it for your goals.
Healthier Option
For a lower-oil version, you can bake the sliced vadis. Arrange them on a baking sheet, brush with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until crisp.
No Fry VersionNo-Fry Version
The steamed vadis are delicious on their own. Simply slice the steamed rolls and pour the tempering over them for a soft, savory snack.
Spice VariationSpice Variation
Add 1 teaspoon of Goda Masala or Garam Masala to the besan paste for a different flavor profile.
Why this is on our healthy list.
Rich in Dietary Fiber
Both besan (gram flour) and colocasia leaves are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
Besan is a protein-rich flour, making Aluchi Vadi a good protein source for vegetarians and vegans, essential for muscle repair and overall body function.
Provides Essential Vitamins and Minerals
Colocasia leaves are packed with Vitamin A and C, while sesame seeds and jaggery contribute minerals like iron, calcium, and magnesium to the dish.
Aids Digestion
Spices like asafoetida (hing) and ginger are known for their digestive properties, helping to prevent bloating and indigestion.
Frequently asked questions
The itchiness is caused by calcium oxalate crystals present in colocasia leaves. To prevent this, always choose tender leaves, meticulously remove the thick veins, and use a souring agent like tamarind or kokum in the paste, which helps break down these crystals.