Alu Vadi
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.
For 4 servings
7 steps. 30 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 upside down on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other prominent veins. This makes the leaves flexible for rolling and helps prevent throat irritation.
- 2
Step 2
- a.Make the Besan Paste
- b.In a large mixing bowl, combine besan, red chili powder, turmeric powder, coriander powder, cumin powder, asafoetida, and salt.
- c.Add the ginger-green chili paste, tamarind pulp, and grated jaggery. Mix everything together.
- d.Gradually add water while 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 and Roll the Leaves
- b.Place the largest leaf upside down on your work surface. Spread a thin, even layer of the besan paste over the entire surface using your fingers or a spatula.
- c.Place a slightly smaller leaf on top, with its tip pointing in the opposite direction to the first leaf. Apply another layer of paste.
- d.Repeat this process, alternating the direction of the leaves, until you have a stack of 4-5 leaves.
- e.Fold the two longer sides of the leaf stack inwards by about 1 inch.
- f.Starting from the bottom (stem side), roll the stack tightly into a firm, compact log.
- g.Repeat the entire process with the remaining leaves and paste to create a second roll.
- 4
Step 4
- a.Steam the Rolls
- b.Bring water to a boil in a steamer. Lightly grease the steamer plate or tray.
- c.Carefully place the prepared rolls on the greased plate, ensuring they do not touch each other.
- d.Steam for 15-20 minutes over medium heat. The rolls are cooked when they feel firm to the touch and a toothpick inserted into the center comes out clean.
- 5
Step 5
- a.Cool and Slice
- b.Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This step is crucial for clean, neat slices.
- c.After cooling, use a sharp knife to cut the rolls into slices (vadis) about 1/2-inch thick.
- 6
Step 6
- a.Shallow Fry the Vadis
- b.Heat oil in a wide, non-stick pan or tawa over medium heat.
- c.Carefully arrange the sliced vadis in a single layer in the pan. Do not overcrowd.
- d.Sprinkle half of the sesame seeds over the vadis.
- e.Fry for 2-4 minutes until the bottom is golden brown and crisp. Flip them over, sprinkle the remaining sesame seeds, and fry the other side for another 2-4 minutes until equally crisp.
- f.Remove the fried vadis and place them on a paper towel to absorb any excess oil.
- 7
Step 7
- a.Serve
- b.Serve the hot and crispy Alu Vadi immediately with green chutney, tamarind chutney, or a cup of chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose tender, dark green colocasia leaves for the best flavor and texture. Avoid any leaves with yellow spots.
- 2The tamarind and jaggery are essential not just for flavor but also to neutralize the calcium oxalate crystals in the leaves, which can cause an itchy throat.
- 3Ensure the besan paste is thick. If it's too thin, it will ooze out during steaming.
- 4Always cool the steamed rolls completely before slicing. Cutting them while warm will cause them to crumble.
- 5For a healthier, no-fry version, you can temper the steamed vadis. Heat 1 tbsp of oil, add mustard seeds, sesame seeds, and curry leaves. Once they splutter, toss the sliced vadis in the tempering until coated.
- 6The steamed, uncut rolls can be stored in an airtight container in the refrigerator for up to 4 days. Slice and fry just before serving.
Adapt it for your goals.
Healthier Version
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.
Flavor AdditionFlavor Addition
Add 1 tablespoon of toasted and coarsely ground peanuts or desiccated coconut to the besan paste for extra texture and nutty flavor.
Gravy Version (Patra ni Bhaji)Gravy Version (Patra ni Bhaji)
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.
Why this is on our healthy list.
Rich in Nutrients
Colocasia leaves are an excellent source of Vitamin A, Vitamin C, and dietary fiber, which are essential for vision, immune function, and digestive health.
Good Source of Plant-Based Protein
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.
Promotes Digestive Health
Both colocasia leaves and besan are high in dietary fiber, which aids digestion, promotes regular bowel movements, and helps maintain a healthy gut.
Frequently asked questions
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.