Alu Chi Patal Bhaji also known as Alu Cha Fadfada is a popular comforting traditional Maharashtrian curry made with colocasia leaves.
This is a vegan, no onion no garlic (satvik), beginner-friendly, diabetic-friendly, curry recipe.
About Alu Chi Patal Bhaji (Alu cha Fadfada)
Alu chi patal bhaji is a traditional Maharashtrian curry recipe that is often made in every Maharashtrian household.
The word โpatalโ here means thin liquid which describes the consistency of this curry. Hence the name patal bhaji.
This patal bhaji is mildly sweet, spicy & tangy in taste and often served with chapati (roti) or steamed rice.
This bhaji can also be served with bhakri with a side of pickle, papad and some salad making it a perfect meal menu.
Alu chi patal bhaji is a traditional authentic Maharashtrian dish which holds a special place in Maharashtrian cuisine.
It is a comfort food in itself.
Alu which is known as Colocasia leaves in English is often prepared during monsoon season when these leaves are available abundantly.
The leaves themselves have a very unique flavour which when combined with the tanginess of tamarind and the sweetness of jaggery create a satisfying curry which is irresistible!
Alu chi patal bhaji or Alu cha fadfada is often made during special occasions such as weddings, thread ceremonies, festivals and gatherings.
Alu chi patal bhaji is more than just a recipe. It represents the rich Maharashtrian cuisine.
Important โ In the market, you get two different varieties of alu leaves (colocasia leaves), one is used only for making this curry and the other is used to make alu vadi (patra). Ask the vendor before purchasing if the leaves are for making bhaji (curry) or vadi and purchase accordingly.
Recipe Video
ingredients
Alu (Arbi Leaves) / Colocasia Leaves โ To make this delicious sweet & tangy alu chi patal bhaji we will need 4-5 alu leaves (arbi leaves). Wash and pat dry them. We will use the leaves and the stalk.
Besan โ To give this patal bhaji (curry) thickness, we will add 2 tbsp of besan (gram flour).
Tamarind Pulp & Jaggery โ To give the sweet & tangy flavour to this curry which is its unique characteristic, we will need some tamarind pulp along with some jaggery for the sweetness. You can adjust the amount of tamarind and jaggery as per your preference.
Spices โ Basic spices like red chilli powder, turmeric powder, and hing (asafoetida) are used to enhance the flavour of this curry.
Apart from powdered spices, we will also need, mustard seeds, and cumin seeds for the tadka.
Dry Coconut Flakes โ Adding dry coconut flakes is optional but it gives a nice taste to this dish.
Peanuts & Chana Dal โ To give a wonderful bite and texture, we will add soaked peanuts and chana dal to this patal bhaji.
Oil โ We will need 2 tbsp of Oil for the tadka.
Frequently Asked Questions
What are colocasia leaves?
Colocasia leaves are also known as taro leaves (alu) which are large green leaves. They have their unique tangy taste which adds perfect flavour to the dish.
Is Alu chi patal bhaji (alu cha fadfada) healthy?
Yes, alu leaves (colocasia) are packed with nutrients like vitamins A & C, iron and dietary fiber. Also addition of besan & peanuts adds to the protein intake which makes this dish a healthy choice.
Can I skip adding tamarind in this alu chi patal bhaji?
Tamarind gives tanginess and flavour to this bhaji. It also helps to curb any itchy sensation in the throat while consuming the curry.
However, if you do not have tamarind, you can use kokum or lemon juice, the taste will differ a lot.
Can I add sugar instead of jaggery?
You can add sugar, but the traditional recipe calls for jaggery which gives a delicious flavour to this dish.
Variations
Adding Garlic โ For a more enhanced taste, you may also add crushed garlic to the tempering which will give a nice garlicky touch to this curry.
Using Spinach โ In case alu (colocasia) leaves are not available, you may use palak (spinach) leaves as a substitute. The tase will however differ.
Serving Suggestions
Alu chi patal bhaji is best served with chapati, bhakri and steamed rice.
I personally like to pair it with steamed rice as it soaks up the flavourful curry making it such a satisfying meal.
For a perfect menu, serve with kakdi chi koshimibir (cucumber salad), papad and spicy pickle.
Storage Options
Alu chi patal bhaji stays good for 4-5 days in the refrigerator. Store it in an airtight container.
Reheat before serving. You might also need to add some water to adjust the consistency of the curry when reheating.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Traditional Maharashtrian Recipes
Alu Vadi, Ambadi Chi Patal Bhaji (Amaranth Leaves Curry), Valacha Birda (Dalimbi Usal), Tondli Bhaat (Ivy Gourd Rice), Bharli Vangi (Stuffed Eggplant Curry), Purnache Dinda, Narlachi Vadi (Coconut Barfi), Vaalache Khichadi (Dalimbi Bhaat), Sabudana Vada, Kande Pohe, Sanja (Spicy Upma)
How to make Alu Cha Fadfada (Alu Chi Patal Bhaji)
Note:
Important โ In the market, you get two different varieties of alu leaves (colocasia leaves), one is used only for making this curry and the other is used to make alu vadi (patra). Ask the vendor before purchasing if the leaves are for making bhaji (curry) or vadi and purchase accordingly.
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Recipe Card
Alu Chi Patal Bhaji (Alu Cha Fadfada) | Colocasia Leaves Curry
Ingredientsย ย
- 4-5 Aluche Paan ( Arbi Ke Patte) / Colocasia Leaves
- 2-3 tablespoons Besan (Gram Flour)
- 2 tablespoons Raw Peanuts
- 2 tablespoons Chana Dal (Split Chickpeas)
- 3 tablespoons Tamarind Pulp
- 3 tablespoons Jaggery (gul)
- 2 teaspoon Red Chilli Powder
- Salt to taste
For Tadka
- 2 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Hing (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 6-7 Dry Coconut Flakes
Instructionsย
- Soak peanuts and chana dal in water for about 4 hours
- Wash and pat dry alu leaves (colocasia leaves)
- Cut the stalk and keep them aside.
- Roll the leaves in bundle and chop them roughly.
- Cut both ends of the stalk and peel the outer layer of the stalk as much as possible.
- Cut them into small pieces.
- Transfer the chopped alu leaves into a pressure cooker.
- Add 2 cups water and pressure cook for 4-5 whistles until the leaves are tender.
- Once the leaves are cooked, discard extra water if any.
- Using back of the spoon or a hand blender, mash the leaves roughly.
- Add besan and mix well. Make sure no lumps remains.
- Add the soaked peantus and chana dal to the leaves.
- Add red chilli powder, salt to taste, tamarind pulp and jaggery. Mix well.
- Let the bhaji (curry) simmer on low to medium flame.
- Add water to adjust the consistency of the bhaji as per your preference.
- Meanwhile, let's make tadka
- Heat oil in pan, add mustard seeds and let them crackle.
- Add cumin seeds, hing, turmeric powder and dry coconut flakes.
- Let the coconut get slightly golden brown in colour.
- Pour this tadka over the patal bhaji (curry).
- Mix well and let the curry come to a boil. Keep on stirring occasionally.
- Check the seasoing and adjust accordingly.
- Alu chi patal bhaji (Alu cha fadfada) is ready.
- Transfer into a serving bowl.
- Serve with chapati, bhakri or rice.
