Alu Chi Bhaji

Alu Chi Bhaji – Aluche Fatfat

Servings

3-4

Prep

10 min

Cook

20 min

Alu Chi Bhaji is a tangy and sweet bhaji made with colocasia leaves also called arbi/ arvi ke patton ki sabji.Alu Chi Bhaji also called as Alu Chi Patal Bhaji or Aloo Cha FatFata is a maharashtrian recipe and no maharashtrian wedding is complete without this veggie.

Alu chi bhaji is usually served with masala bhat one more great maharashtrian recipe.

In this recipe i have giving many tips so do follow them carefully. You can also watch my video for more reference.

If you are looking for more veggie recipe then do check out aloo palak, palak paneer or methi matar malai recipe.

Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)

Ingredients to make Alu Chi Bhaji

  • 5 Leaves ‏Alu Paan / Arbi / Arvi Paan/ Colocasia / Tora
  • ⅛ cup ‏Mooli / radish
  • 1 tbsp ‏Chana dal / Split bengal gram
  • 2 tbsp ‏Mungfali/ Peanuts
  • 1 ½ tbsp ‏Besan / Gram flour
  • 1 tsp ‏Kashmiri Red chilli
  • ½ tsp ‏Haldi / Turmeric
  • 1 tbsp ‏Imli /Tamarind pulp
  • ¼ tsp ‏Jeera / Cumin seeds
  • ¼ tsp ‏Rai /Mustard seeds
  • 1 tbsp ‏Gud / Jaggery
  • 1 ‏Green chilli
  • pinch ‏Hing / Asafoetida
  • 1 tbsp ‏Dry coconut / Sukha nariyal
  • 2 tbsp ‏Oil
  • as per your taste ‏salt

Prepping for alu chi bhaji

So guys prepping for this recipe is very important, rest is just a piece of cake.

1)Take one of the rinsed and wiped Alu paan and turn it over and cut the stem from the mouth of the leaf.

2)Then cut the stem into half and then start peeling its skin by simply pulling it gently.

This is also very important tip and step as if you skip this part or don’t remove the skin properly then it could cause itchiness in your throat, don’t get scared nothing to be scared just don’t be lazy and remove the skin properly.

3)And now let’s turn your focus on the leaves, so start cutting the leaf from the center thus splitting it into two equal halves.

4)Now i am going to take 1 half and put in on top of the other

5)And do same for the rest of the leaves

6) and land them all on top of this one.

7)And then take all of the peeled stems and put it on top of the leaves and then start rolling everything thighly.

8)And using a sharp knife start slicing the leaves as thin as possible

Also one more tip remember to apply a drop of oil to ur hand while cutting the leaves so it does not start itching this is one more important tip

 Method for alu chi bhaji

1) in a pressure cooking add the oil and once hot add the hing which is Asafoetida and then all of the chopped up leaves and stems along with the green chillies and give it a good stir.

2)Then add some salt and add about 1 and quarter cup of water along with turmeric and stir well.

3)Alongside in a steel bowl add the soaked and drained peanuts and chana dal along with the sliced radish and coconut  and ½ cup of water  and now place this in the cooker along with the cut up alu pan and cover the lid and cook it till the time you hear 3 whistles.

4)After 3 wisteles let the cooker cool down a bit and open the lid and remove the steel bowl and then run a hand blender in for just 30 seconds.

5) then add the besan flour which is gram flour and use the blender for more 15 seconds just make sure there are no big lumps.

6)Then in a kadai add some oil and once hot add the rai which is mustard seeds and once it sizzles add the jeera which is cumin seeds and then add the blended alu paan from the cooker along with the contents of the steel bowl and give it a gick stir

7)And now add the jaggery which is gud, tamarind pulp/ imli pulp, kashmiri red chilli powder and mix it in and now cover and cook on low flame for the next 6-7 minutes.

So one more important information – The reason we add tamarind pulp and not lime juice is cause tamarind pulp helps reduce the itchiness from alu pan.

8)After 6 minutes our alu bhaji is ready to serve in a bowl and eat while its hot with some masala bhaat.

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