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.

How many calories are in one serving of Alu Wadi?

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.

Can I make alu wadi without 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.

How do I store leftover alu wadi?

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.

What can I substitute for tamarind and jaggery?

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.

Home / Recipes / maharashtrian / Alu Wadi

maharashtrianMediumveganvegetariandairy free

Alu Wadi

RATING

4.4/5(87)

TASTE SCORE

8/10

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.

PREP

25m

COOK

30m

SERVES

4 PIECES

319 cal

SERVINGS

INSTRUCTIONS

7 steps. 30 minutes total.

7 STEPS

1
Step 1
- a.Prepare the Colocasia Leaves
- b.Rinse the colocasia leaves thoroughly under running water and pat them completely dry with a clean cloth.
- 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 prominent side veins. This step is crucial to prevent throat irritation and makes the leaves easier to roll.
- d.Repeat this process for all the leaves and set them aside.
2
Step 2
- a.Make the Besan Paste
- b.In a large mixing bowl, combine the besan, tamarind pulp, grated jaggery, ginger-garlic paste, green chilli paste, turmeric powder, red chilli powder, coriander powder, hing, sesame seeds, and salt.
- c.Gradually add water, a little at a time, while whisking continuously to form a thick, smooth, and lump-free paste. The consistency should be easily spreadable, similar to a thick pancake batter.
3
Step 3
- a.Assemble and Roll the Leaves
- b.Place the largest prepared leaf on your work surface, vein-side up.
- c.Scoop a portion of the besan paste and spread a thin, even layer across the entire surface of the leaf.
- d.Place a slightly smaller leaf on top and repeat the process of spreading the paste. Continue stacking and layering 4-5 leaves from largest to smallest.
- e.Fold the left and right sides of the leaf stack inwards by about 1-2 inches.
- f.Starting from the bottom (petiole end), roll the stack up tightly into a firm, compact log. The paste will act as a glue.
4
Step 4
- a.Steam the Rolls
- b.Bring water to a boil in a steamer. Grease the steamer plate or tray with a little oil.
- c.Carefully place the prepared rolls on the greased plate, ensuring they don't touch each other.
- d.Steam the rolls over medium heat for 15-20 minutes. The leaves will change color and the paste will become firm.
- e.To check for doneness, insert a toothpick or knife into the center of a roll; it should come out clean.
5
Step 5
- a.Cool and Slice the Rolls
- b.Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This can take 30-40 minutes and is essential for clean, non-crumbly slices.
- c.After cooling, use a sharp knife to cut the rolls into 1/2-inch thick slices, known as 'wadis'.
6
Step 6
- a.Shallow Fry the Wadis
- b.Heat oil in a wide, non-stick pan or skillet over medium heat.
- c.Gently place the sliced wadis in the pan in a single layer, without overcrowding.
- d.Shallow fry for 2-3 minutes on each side, until they turn golden brown and develop a crisp exterior.
- e.Remove the fried wadis and place them on a plate lined with a paper towel to absorb any excess oil.
7
Step 7
- a.Garnish and Serve
- b.Garnish the hot Alu Wadis with grated fresh coconut and chopped coriander leaves.
- c.Serve immediately with green chutney or tomato ketchup.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always select fresh, tender, and dark green colocasia leaves. Avoid any with tears or yellow spots.
2
Do not skip shaving the veins; it's the most important step to prevent an itchy sensation in the throat.
3
The besan paste must be thick. If it's too thin, it will ooze out during steaming. If it's too thick, it will be hard to spread.
4
Ensure the steamed rolls are completely cool before slicing. Slicing them while warm will cause them to break and crumble.
5
For an even crisper texture, you can deep-fry the wadis instead of shallow frying.
6
The steamed rolls can be refrigerated in an airtight container for up to 3 days. Slice and fry them just before you wish to serve.

RECIPE VARIATIONS

Adapt it for your goals.

Healthier

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.

Spicier

Add 1/2 teaspoon of garam masala to the besan paste for extra warmth and flavor.

In a Gravy

Use the fried or steamed wadis in a coconut-based gravy to make a traditional Maharashtrian curry called 'Alu Wadi chi Patal Bhaji'.

HEALTH BENEFITS

Why this is on our healthy list.

fiber

Rich in Fiber

Besan (gram flour) and colocasia leaves are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.

protein

Good Source of Plant-Based Protein

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.

vitamins

Packed with Vitamins

Colocasia leaves are a powerhouse of vitamins, particularly Vitamin A and Vitamin C, which are crucial for vision, immune function, and skin health.

minerals

Contains Essential Minerals

This dish provides important minerals like iron from the leaves and magnesium from the besan, which are vital for energy production and bone health.

QUESTIONS?

Frequently asked questions

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.

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Alu Wadi

For 4 servings

7 steps. 30 minutes total.

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