How to make Aaluchi Patal Bhaji -

Shredded colocassia leaves cooked with chana dal, peanuts and gramflour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia Leaves, Split Bengal Gram

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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For more recipes related to Aaluchi Patal Bhaji checkout Aaluchi Patal Bhaji, Arbi Ke Patton Ki Sabzi. You can also find more Main Course Vegetarian recipes like Benarasi Bharwan Aloo, Five Spice Tofu, Shepherd’S Pie, Jhat Pat Tomato Alu.

Aaluchi Patal  Bhaji

Aaluchi Patal Bhaji Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Aaluchi Patal Bhaji Recipe

  • Colocassia Leaves 8

  • Split Bengal Gram 1/4 cup

  • Oil 3 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Green chillies,chopped 4-5

  • Turmeric powder 1/4 teaspoon

  • Curry leaves 5-6

  • Peanuts,roasted and crushed 1/4 cup

  • Salt to taste

  • Jaggery (gur),grated 3/4 tablespoon

  • Gram flour (besan) 1/4 cup

  • Coconut,scraped 1/2 cup

Method

Step 1

Clean the colocassia leaves well and shred them finely. Soak the chana dal for an hour. Drain. Heat oil in a pan, add mustard seeds and let them crackle. Add asafoetida, fenugreek seeds, green chillies, turmeric powder, curry leaves and sauté. Add shredded colocassia leaves and sauté for a minute.

Step 2

Let it cook in its steam for three to four minutes. Add soaked chana dal, crushed peanuts, salt and jaggery. Mix well.

Step 3

Add a little warm water and when ingredients are cooked mash it well. Make a thick batter by adding a little water to the gram flour and add to the mixture. Cook till it thickens a little. Add fresh coconut and mix well. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.