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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
Prepare the Colocasia Leaves
Make the Spiced Besan Paste
Assemble the Leaf Rolls
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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.
This maharashtrian recipe takes 65 minutes to prepare and yields 4 servings. At 285.48 calories per serving with 10.68g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Steam the Rolls
Cool and Slice the Rolls
Shallow Fry the Vadis
Temper and Serve
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.
The steamed vadis are delicious on their own. Simply slice the steamed rolls and pour the tempering over them for a soft, savory snack.
Add 1 teaspoon of Goda Masala or Garam Masala to the besan paste for a different flavor profile.
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.
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.
Colocasia leaves are packed with Vitamin A and C, while sesame seeds and jaggery contribute minerals like iron, calcium, and magnesium to the dish.
Spices like asafoetida (hing) and ginger are known for their digestive properties, helping to prevent bloating and indigestion.
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.
Aluchi Vadi can be a healthy snack. The steamed version is low in fat and rich in fiber and nutrients from the leaves and besan. The shallow-fried version contains more calories from oil, but is still a better choice than deep-fried snacks. It provides plant-based protein, iron, and vitamins.
One serving of Aluchi Vadi (approximately 4 pieces or 110g) contains around 220-260 calories, depending on the amount of oil absorbed during frying. The steamed version would be significantly lower in calories.
Yes, you can steam the rolls a day in advance. Let them cool completely, wrap them in plastic wrap, and refrigerate. Slice and fry them just before serving to ensure they are hot and crispy.
Store leftover fried vadi in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in an air fryer to regain their crispiness. Avoid microwaving as it can make them soggy.
While not traditional, you can try making a similar snack using large spinach leaves or swiss chard. The taste and texture will be different, but the method remains the same.