Alu Chi Bhaji is a creamy Maharashtrian curry made with colocasia leaves. It is mildly spicy and perfectly balanced with tangy tamarind and sweet jaggery. Besan gives it body, while peanuts, chana dal, and coconut slices add texture. A sizzling garlic-and-curry-leaf tadka finishes it off.
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Also called Alu Che Phadphade or Aluchi Pattal Bhaji, this is my mom's version, and to me, it is the best one. She has made it for as long as I can remember, and I am so grateful I got to stand next to her and learn exactly how she does it. This recipe is her method, written down in cups and spoons so you can make it at home too.
In Marathi, "alu" means colocasia (taro) leaves, the same large, heart-shaped leaves Gujarati cooks use for patra and Maharashtrians use for alu vadi. Alu Chi Bhaji is a pattal bhaji, meaning a thin, pourable curry rather than a dry sabzi. Served at weddings, festivals, and big family meals, ladled over rice or eaten with chapati alongside the rest of the spread.
The flavor is a balance of three things: sour tamarind, sweet jaggery, and heat from green chili and Kashmiri red chili powder. Besan thickens it just enough so the curry coats the leaves without turning heavy. I am super excited to add this Maharashtrian recipe to my collection of Indian Vegetarian Curries.
Ingredients for Alu Chi Bhaji
- Colocasia leaves (patra or alu leaves): Look for them at Indian grocery stores labeled patra, alu, or arbi leaves. Pick leaves that are fresh and unbruised, and keep some of the stems; they add a lovely soft texture to the curry.
- Peanuts, chana dal, and coconut: These three bring the texture that makes this bhaji special. Soaking them in hot water helps them cook soft at the same time as the leaves. Dry coconut sliced thin works best, and frozen coconut slices are a good backup.
- Tamarind and jaggery: Use tamarind pulp or paste for the sour note. If you only have jaggery powder or brown sugar, either works in the same quantity. Taste the curry after it comes to a boil and adjust the sweet-sour balance to your liking.
- Besan (gram flour): Mixing it with the tamarind and jaggery before it goes in keeps it from forming lumps and gives the curry its smooth, slightly thick body.
- For the tadka: Mustard seeds, hing, garlic, curry leaves, turmeric, and Kashmiri red chili powder. The Kashmiri chili gives the finished bhaji its warm red color without making it too hot.
How to Make Alu Chi Bhaji
In a small bowl, mix the tamarind, jaggery, and besan with ½ cup water until smooth. Add it to the pan and whisk well.
Tips for the Best Alu Chi Bhaji
- Slice the leaves thin. Thin ribbons cook faster, soften completely, and give the bhaji its signature silky texture.
- Whisk, don't stir. A hand whisk breaks up the leaves slightly and blends the besan smoothly into the curry.
- Adjust the consistency. Pattal bhaji should be pourable. If it thickens too much, add a splash of hot water and bring it back to a boil.
- Balance at the end. Tamarind and jaggery vary a lot by brand. Taste once the curry boils and add a little more of either as needed.
- Keep the tadka garlic golden. Pull the pan off the heat once the garlic turns golden and aromatic, since it keeps cooking in the hot oil.
Serve Alu Chi bhaji hot with steamed rice, chapati, and a chutney on the side. For a festive Maharashtrian thali, pair it with puri, kothimbir vadi, sheera, and a glass of sol kadhi.
Storing and Reheating
Store leftover Alu Chi Bhaji in an airtight container in the refrigerator for up to 3 days. The curry thickens as it sits, so add a little hot water while reheating on the stovetop and bring it to a gentle boil. The flavors deepen overnight, which makes it a great make-ahead dish for a family meal.
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Recipe
Alu Chi Bhaji
Recipe Video
Ingredients
For the bhaji
- 8 medium colocasia Patra leaves, about 0.4 lb, thinly sliced (4 cups)
- 6 colocasia stems Peeled and thinly sliced (1 cup)
- 1 green chili Finely chopped
- 2 teaspoons oil
- 3½ cups hot water Divided, to cook the leaves, and then to thin the curry
- 1 tablespoon coriander powder
- 3 teaspoons kosher salt Divided
Ingredients to soak
Tamarind Besan Mixture
Tadka
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon hing asafoetida
- 4 garlic cloves finely diced (about 1 tablespoon)
- 20 curry leaves
- ¼ teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder
Instructions
- Soak the peanuts, chana dal, and coconut slices in hot water for 20 minutes.
- Rinse the colocasia leaves and pat them dry. Cut off the stems and reserve 6 for the curry.
- Shave off the thick veins and ribs on the back of each leaf and discard them. Stack 4 leaves, roll them tightly, and slice thinly. Repeat with the remaining leaves.
- Peel the reserved stems by hand, then slice thinly and dice small.
- Heat 2 teaspoons of oil in a medium saucepan over medium heat. Add the sliced leaves, stems, and green chili. Sauté until the leaves wilt and shrink.
- Add half the salt, mix well, cover, and cook for 2 to 3 minutes on medium heat.
- Add half of the hot water and mix well. Cover and cook on low-medium heat for 10 minutes. Whisk everything together.
- Drain the soaked peanuts, chana dal and coconut and add them to the pan. Cover and cook for 5 minutes on low-medium heat.
- Uncover and bring to a boil. Check that the chana dal is cooked by pressing a piece between your fingers; it should break easily.
- Add the coriander powder and remaining salt.
- In a small bowl, mix the tamarind, jaggery, and besan with water until smooth. Add it to the pan and whisk to make it smooth.
- Add the remaining hot water to thin out the curry. Cook on medium heat until it comes to a gentle boil, stirring occasionally.
- For the tadka, heat oil in a small pan over medium heat. Add the mustard seeds. Once they pop, lower the heat and add the hing and garlic. Add the curry leaves, turmeric, and red chili powder, and cook for about a minute, until the garlic turns golden and aromatic. Turn off the heat.
- Pour the tadka into the curry and mix well. Cook uncovered on medium heat for 2 to 3 minutes, until the curry bubbles rapidly. Turn off the heat.
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