Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Maharashtra · Dinner

Aluchi Vadi with Amti

Spiced besan-coconut rolls made from colocasia (taro) leaves, steamed then sliced and simmered in a thin Maharashtrian amti curry. A completely unique Maharashtrian dinner that showcases inventive use of colocasia leaves — found across Maharashtra but most beloved in Pune and Kolhapur.

🧺 Ingredients

• 8 medium colocasia leaves (taro leaves / alu / arvi patta), washed, dried, central rib removed
• 1.5 cups (180 g) besan (chickpea flour)
• ½ cup (45 g) fresh grated coconut
• 1 tbsp sesame seeds
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp turmeric
• 1 tbsp jaggery powder
• 1 tbsp tamarind paste
• ½ tsp goda masala
• 1 tsp salt
• Water as needed (approx. 3–4 tbsp) — to make a thick, spreadable paste
• 2 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1 medium onion (80 g), finely chopped
• 1 medium tomato (80 g), chopped
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1 tsp goda masala
• 1 tsp tamarind paste + 1 tsp jaggery
• 300 ml water
• Salt to taste

👩‍🍳 How to make Aluchi Vadi with Amti

1. Make filling paste (No heat): Combine besan, grated coconut, sesame, all dry spices, salt, jaggery and tamarind. Add water gradually to form a thick, spreadable paste — like thick pancake batter.
2. Spread and roll leaves (No heat): Lay the largest colocasia leaf (rough side down) on a flat surface. Spread a thin, even layer of the besan paste (about 3–4 mm thick) over the entire surface of the leaf. Place a slightly smaller leaf on top, rough side down. Spread besan paste over that leaf too. Repeat stacking 3–4 leaves with paste between each layer. Carefully roll from one end tightly into a log shape. Seal the end by pressing the paste. Repeat to make 2–3 rolls.
3. Steam the rolls (Heat: medium-high): Place rolls in a steamer basket. Steam on medium-high heat for 20–22 minutes until the besan is fully cooked (a skewer inserted in the centre comes out clean). Remove. Allow to cool completely — hot rolls crumble when cut. Slice into 2 cm thick rounds.
4. Fry the vadis (Heat: medium): Heat 2 tbsp oil in a pan. Shallow-fry the vadi slices on medium heat for 2–3 minutes per side until golden-brown and lightly crisp on the outside. Remove.
5. Build curry (Heat: medium): In a pot, heat 2 tbsp oil. Crackle mustard seeds and curry leaves. Fry onion 6 minutes golden. Add tomato — cook 3 minutes. Add turmeric, chilli powder, goda masala — stir 30 seconds. Add tamarind paste, jaggery, 300 ml water and salt. Bring to a simmer. Cook 8 minutes until the amti is thin and flavourful.
6. Combine and serve: Add fried vadi slices to the simmering amti. Cook on low heat for 5 minutes so the vadis absorb some of the curry. Serve with rice — the vadis should be slightly softened from the amti but not falling apart.

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