Air Fried Alu Vadi
Alu Vadi, a savory Indian snack made from layers of colocasia leaves (also called taro or arbi leaves) coated in a spiced besan (gram flour) batter, is a treat loved for its unique flavor and crispy texture. Traditionally deep-fried, this healthier version uses an air fryer to create the same crispy outside and tender inside with less oil, making it a guilt-free treat. Known for its anti-inflammatory and digestive benefits, air-fried Alu Vadi is a perfect blend of taste and health.

1 Piece
For 4 people
Difficulty
Easy
Taste
Sour
Health Benefits
Low Oil Content: Air-frying minimizes the use of oil, making it a heart-healthy choice compared to deep-fried alternatives.
Rich in Fiber: Colocasia leaves are high in fiber, which aids digestion and helps in maintaining a healthy gut.
Good Source of Iron: Alu Vadi contains iron, which is essential for maintaining energy levels and supporting immune function.
High in Antioxidants: Spices like turmeric and ginger offer antioxidant benefits, supporting overall immune health.
Boosts Bone Health: Besan (chickpea flour) provides essential minerals like calcium and magnesium.
30 kcal
in 14g
Protein:
1g
Fats:
0.5g
Carbs:
5g
Cholesterol:
0mg
Sodium, Na:
10mg
Potassium, K:
20mg
Alu Vadi, a beloved snack in Maharashtra, is traditionally deep-fried, but here’s a healthier twist: Air-Fried Alu Vadi! Made from colocasia leaves, this snack is coated with a spiced gram flour paste and rolled to perfection. Packed with earthy flavors and a delightful crunch, air-frying cuts down on oil without compromising on taste. Plus, this recipe comes with a plethora of health benefits!
Ingredients
4
1 & half cups Besan
quarter cup Rice flour
1 teaspoon Ginger - garlic paste
1 teaspoon Tamarind paste
2 tbsp Red chili powder
1 teaspoon Coriander powder
1 teaspoon Cumin powder
half teaspoon Turmeric powder
quarter teaspoon Hing
1 tablespoon Jaggery powder
1 cup Water
10 pieces Colocasia leaves
Tips
Ensure an even layer of paste on each leaf to avoid lumps.
Check steamed rolls with a toothpick for accurate results.
Directions
In a mixing bowl, add besan, rice flour, ginger-garlic paste, tamarind paste, red chili powder, coriander powder, cumin powder, turmeric powder, hing, jaggery powder, and salt.
Gradually add water, stirring constantly to form a semi-thick paste. Set this paste aside.
Thoroughly wash the colocasia leaves using baking soda to remove any dirt or debris.
Wipe each leaf dry and remove the stems. Flatten each leaf gently using a rolling pin to soften and even out the surface.
Place one flattened leaf on a clean surface, spreading a layer of the besan paste evenly over it.
Place a second leaf on top of the first and repeat the spreading process.
Continue layering with 4-5 leaves, applying paste to each before rolling them into a tight roll.
Place the rolled leaves into a steamer and steam for about 20 minutes. To check doneness, insert a knife or toothpick—it should come out clean.
Let the steamed roll cool slightly, then chop it into bite-sized pieces.
Place the chopped pieces in an air fryer, and cook until they turn golden and crispy.
Serve hot with chutney or enjoy as-is!
Notes
Individuals with kidney conditions should avoid colocasia leaves due to their oxalate content, which can aggravate certain conditions.
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