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Paatal Bhaaji with Alu

Paatal Bhaaji with Alu (Taro) Leaves: Easy to Make

Cook chopped Alu (taro) leaves and peeled stems, along with peanuts, coconut pieces, etc. Mash the leaves and stems and mix with a little Besan. Make Tadka, add the the mashed Alu mixture and stir-fry briefly. Add water, seasonings and peanuts, etc., bring to a boil and simmer 7-8 min. Serve steaming hot with freshly cooked hot rice and/or Roti. Enjoy!
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Prep Time 15 minutes
Cook Time 25 minutes
Allow natural pressure release from pressure cooker 10 minutes
Total Time 50 minutes
Course Side Dish, Vegetable dish
Cuisine Indian, Maharashtrian
Servings 4
Calories 167 kcal

Equipment

  • Pressure cooker preferred Stove-top type or Instant Pot - but not essential- for cooking Alu, peanuts, etc; if not available, see Recipe Notes for alternate cooking directions
  • 1 Medium sized insert container (about 1- 1.5 qt/L) for pot-in-pot cooking the insert container must fit comfortably inside the main pressure cooker. Note: Don't need if not using pressure cooker
  • 1 Small stainless steel bowl (1- 1/5 cup) for holding the peanuts, Chana Dal, etc., separately from the Alu leaves and stems during pressure-cooking. Note: Don't need if not using pressure cooker
  • 1 Medium heavy bottom saucepan/wok (2-3 qt/L) For cooking the Paatal Bhaji; if the saucepan is not heavy-bottomed, the Bhaaji may stick and burn at the bottom.

Ingredients
  

To pressure cook : if pressure cooker is not available, see Recipe Notes for alternate directions.

  • 2 cups Alu leaves - chopped - about 150 g (stems cut away before chopping) loosely packed;; about 7-8 medium-sized Alu leaves (9-10 inches (25cm) long - from stem end to top tip; 10-12 inches (25-30 cm) at its widest, near the bottom tips - one tip to the other, sideways)
  • 2/3 cup Alu stems - peeled and sliced 1/4 in (1/2 cm) - about 100g these add body and smoothness to the Paatal Bhaaji, so if you don't have enough, you can add 1/3 cup of chopped Dudhi, Zucchini or Ash Gourd; details in Recipe directions.
  • 2 tbsp Raw peanuts - skin-on if not available, OK to use roasted peanuts (salted/unsalted)
  • 2 tbsp Chana Dal split, skinless Bengal Gram; if not available, OK to omit
  • 2 tbsp Coconut chips: dried or fresh chopped small piece of coconut OK too; if not available, OK to omit
  • 1 tbsp Cashew pieces (optional): raw or roasted

To mix with cooked and mashed Alu leaves and stems:

  • 2 tsp Besan - fine (not coarsely milled) split Bengal Gram flour - if not available, use Chickpea flour (it is usually a bit coarse)

For Tadka

  • 2 tsp Oil - I like to use peanut oil for the flavor any mild-flavored oil is OK : but I do NOT recommend using extra virgin olive oil for making Tadka
  • 1/4 tsp Mustard seeds: black / brown seeds preferred if not available, OK to use yellow mustard seeds
  • 1/4 tsp Cumin seeds
  • 1/8 tsp Fenugreek seeds (8-10 seeds) Methi seeds; if not available, OK to omit, but then the Bhaaji will lack the characteristic Fenugreek flavor
  • 1/8 tsp Asoefetida (Hing) - ground if not available, OK to omit
  • 1/4 tsp Turmeric
  • 1/2 whole Serrano pepper - or other spicy green chilli pepper - slit lengthwise adjust as per your spiciness preference: I do not recommend using Thai chilli pepppers - unless you really like it "HOT"!
  • 6-8 leaves Fresh Curry leaves: use 10-12 leaves if they are very small if fresh leaves not available, OK to use dried leaves

Additional items for making Bhaaji

  • 1 tbsp Jaggery (Gul/Gud): chopped pieces or coarse powder unrefined cane-sugar; if not available, use brown sugar or regular white sugar; add a bit more later after taste-testing, if you want the Bhaaji to be a bit sweeter
  • 2 tsp Tamarind pulp - thick puree adjust according to sourness preferred; use pre-made (store-bought) puree, or extract it from about 1 tbsp dried tamarind - see Recipe Notes for how to do this; If tamarind is not available, see Recipe Notes for alternate souring agents
  • 3/8 tsp Salt adjust at the end after taste-testing- you might need to add up to 1/8 tsp more
  • 1/2 tsp Coriander powder
  • 1/8 tsp Clove powder if not available, pound 2-3 cloves in a mortar and pestle
  • 1/2 tsp Sesame seeds; toasted and ground (optional) pound the toasted seeds in a mortar and pestle
  • 1 tsp Goda Masala - optional store-bought or home-made; if not available, OK to omit; I have posted my Goda Masala recipe
  • 2 cups Water add as needed to adjust consistency of the Paatal Bhaaji

Instructions
 

Soak Chana Dal and raw peanuts

  • Measure 2 tbsp each Chana Dal and raw peanuts in a small bowl.
  • Add 1/2 cup boiling hot water and set aside to soak while you prep the Alu leaves and stems.
    soaking peanuts and chana

Prep the Alu (Arbi, Taro) leaves and stems

  • Wear gloves! (To minimize skin contact with raw Alu leaves and stems, which can cause itching)
    Wash each Alu leaf separately and thoroughly - both front and back - under running water. Place them in a large colander to drain excess water.
    Taro -Arbi leaves
  • Cut the stems away from the the base of the Alu leaves.
  • Stack the trimmed Alu leaves.
    Alu leaves stacked
  • Roll them up and slice into thin ribbons - 1/4 inch (1/2 cm) or thinner
  • Turn the cutting board sideways and slice across the ribbons to chop them.
    chop taro ribbons
  • Now peel the stems:
    Grip a tiny bit of the tip of the stem with a knife and pull away gently. The thin peel comes off easily. Work all around the stem from both ends to make sure it is fully peeled.
    Caution:
    Do NOT use your fingernails to do this!
    The sap from the peeled stems can cause some itchiness under your nails .... and may also temporarily discolor your fingertips/nails
    peeling taro stems
  • Bundle the stems together and slice them thin: about 1/8 inch (2-3 mm): you should have about 2/3 cup of the sliced stems.
    Note:
    If you don't have enough quantity of these stems, I recommend also adding about 1/3 cup of one of the following - peeled and chopped:
    - Dudhi (bottle gourd)
    - Kohla / Petha (Ash Gourd (winter melon)
    - Zucchini
    Why add these ?
    The cooked Alu stems give the Paatal Bhaaji its characteristic smoothness and thickness: not having enough of the stems will make the Bhaaji too 'runny'.
    When cooked and pureed, the white-fleshed squashes listed above provide a similar smoothness and thickness.
    peeled taro stems sliced

Pressure-cook the taro leaves, stems and the soaked 'add-ins'

  • Prepare the pressure cooker for 'pot-in-pot' cooking.
    Place a rack inside the main pressure cooker pot. Add about 2 cups water: the water level should be just barely over the rack.
    instant pot with trivet
  • Transfer the chopped taro leaves and stems to an 'insert pot' that sits comfortably inside the main pressure cooker pot. Add 1/4 cup water (no need to stir).
    (If also using chopped Dudhi/ Ash Gourd /Zucchini, add it to the Alu leaves and stems)
    Place this 'insert pot' on the rack inside the pressure cooker.
    cooking tato leaves and stems
  • Add dried or fresh coconut slices to the bowl containing the soaked peanuts and Chana Dal.
  • Set this bowl on top of the taro leaves and stems.
    Close the lid of the pressure cooker and pressure-cook at full pressure for 6-7 minutes.
    If using a stove-top pressure cooker, turn the heat down to medium after reaching full pressure (first whistle), then wait for 2 more whistles before turning heat off. Move the pressure cooker away from the hot grid of the stove-top, to allow faster natural pressure release.
    Allow natural pressure release: takes about 10-12 min. Do NOT force-release the pressure: the contents continue to cook during this time and may turn out under-cooked if you force-release the pressure.
    (If the pressure has not fully released after 10 minutes or so, just wait a few more minutes)
    pressure cook greens for Paatal Bhaaji

Prep the cooked taro leaves and stems

  • When the pressure is released, open the lid of the pressure cooker.
  • Use sturdy tongs or a kitchen towel to lift out the bowl with the coconut, Chana Dal and peanuts and set it aside for the time being.
  • This is the kind of sturdy tongs you can find in most Indian homes - called a 'pakkad' or 'Saan-shi', it is the perfect tool for lifting hot pots, bowls, etc. - it is particularly useful for lifting 'insert pot' containers out of a pressure cooker.
    Indian style Tongs
  • Tilt the 'insert pot' containing the cooked Alu leaves and stems, to check if there is any liquid at the bottom: if so, carefully pour out this liquid into another bowl, to use later.
    Do NOT throw it away!!
    With a sturdy spoon, thoroughly mash the cooked and drained Alu leaves and stems.
    (It is much easier to mash the cooked Alu when the cooking water is first removed.)
    Note:
    If also using Dudhi/ Ash Gourd /Zucchini (described below as 'squash')
    Mashing with the back of a spoon typically does not work very well. You will need to transfer the cooked Alu leaves, stems and squash to a blender and pulse-blend to get the mashed texture you need before proceeding further with the recipe - do not blend till super-smooth - leave a little texture!
  • Mash till the leaves and stems become fairly smooth and homogeneous - it does not have to be super smooth - leaving a little texture is fine.
  • Add Besan.
    besan and mashed Alu
  • Stir to mix well.

Make Paatal Bhaaji

  • First, make the Tadka for the Paatal Bhaaji:
    Slit half a medium Serrano pepper lengthwise.
    Heat oil in a medium (2 qt/L) heavy bottom saucepan. Add mustard seeds, When they sizzle and begin to pop, cover and turn the heat off.
    When popping stops, turn the heat on again and add cumin seeds and fenugreek seeds. After about 20 seconds, add serrano pepper.
    Tadka with methi seeds
  • Add Asoefetida (Hing) and turmeric to the Tadka, then add the mashed Alu-Besan mixture.
    mashed alu with tadka
  • Stir-fry with continuous stirring, on low-medium heat, for about 1 min - do not allow to burn on bottom - turn the heat off if it starts to stick.
    Turn the heat off while you collect the residual material left in the 'insert pot'.
    stir fry the alu-besan mixture
  • Add the saved cooking water (if any) and extra 1/4 cup fresh water to the 'insert pot' in which you cooked the Alu - this will allow you to clean out whatever little bit of material is left in the pot.
    Use a spoon/spatula to collect all the residual material into the water.
    residual material from Alu cooking pot
  • Add this water to the saucepan with the stir-fried Alu mixture.
    Stir to mix and turn heat on again.
    add liquid to stir-fried Alu mixture
  • Add the cooked coconut, Chana Dal and peanuts, along with the cooking liquid in the bowl, to the saucepan.
    Add 2 tbsp water to the emptied bowl and collect residual material - add this liquid to the saucepan as well.
  • Stir to mix, then add tamarind puree (or another souring agent like Amsul / Kokum, or even a tiny pinch of citric acid (about 1/4 tsp).
    I do not recommend using lime/lemon juice for this Bhaaji - it changes the flavor profile of the Paatal Bhaaji.
  • Stir and add curry leaves.
    curry leaves in Paatal Bhaaji
  • Add remaining seasonings: jaggery (or sugar), salt, coriander powder, clove powder, toasted sesame powder and Goda Masala.
    Add water to adjust the consistency: about 1- 1 1/2 cups; bring to a boil, cover and simmer, stirring occasionally, for 7-8 min -
    Taste-test - to first check that the Besan is fully cooked ( if it still has a bit of a raw taste, continue to simmer for 3-5 min longer), then adjust seasonings, if need be, to your preferences.
    When done, the Paatal Bhaaji should be like a thick sauce: pourable with a ladle, but not 'runny' (somewhat similar to Pasta sauce or a thick creamy soup).
    Note:
    The Paatal Bhaaji will thicken further as it cools. If you're not planning to serve it right away, you may need to add 2-3 tbsp (or even a bit more) water when you heat it up before serving.
    seasoning in paatal bhaaji
  • Serve hot, along with steaming hot rice / fresh Roti, Papad, pickle, etc.
    Perfect for an everyday meal, as well as for a special occasion feast.
    Enjoy!
    Paatal Bhaaji with Alu

Notes

Alu stems not available or not enough?
No worries... You can use any of the following substitutes - peeled and chopped: 
  • Dudhi (Lauki, Calabash, bottle gourd, Opo squash) 
  • Petha (Kohla, Ash Gourd, winter melon)
  • Zucchini 
If you use any of these substitutes, you will need to use a blender to pulse-blend the cooked vegetables before continuing with the recipe: unlike the squishy-soft Alu stems, these squashes do not get easily mashed with the back of a spoon. (This is also described in the recipe directions.) 
 
No pressure cooker available?
No worries...
You can separately cook the Alu and the 'add-ins' on the stove-top. Note that this will take a bit longer than the pressure-cooker method :
To cook Alu leaves and stems: 
  • Add 2 cups water to a medium-large ( 3-4 qt/L), heavy bottom saucepan.
    • Bring the water to a boil.
  • Add the diced Alu stems to  the water and simmer 5 min.
  • Add the chopped Alu leaves, a little at a time, and stir into the boiling liquid - it wilts and shrinks almost immediately.
  • Bring the mixture to a boil gain, lower the heat, cover and simmer on low medium heat till leaves and stems are fully cooked - about 15-20 min after adding the chopped leaves.
    • Stir every 3-4 min to ensure that there is enough liquid and that the nothing is sticking/burning on the bottom. 
    • Do a thumb-smash test toward the end of the cooking time to check for done-ness :
      • Remove a small spoonful of the leaves and stems to a plate: after it cools a little, see if you can smash them both by pressing with your thumb
        • If you cannot easily smash them, cook for a bit longer - 5-10 min
To cook the soaked 'add-ins'
  • Ad about 1 cup water to a small heavy-bottom saucepan (1 qt/L)
  • Bring the water to a boil and add the previously soaked Chana Dal and peanuts
    • These take longer to cook than the coconut and cashews (if using).
  • Bring the mixture to boiling, then reduce heat, cover and simmer 15-20 min
    • Do a thumb-smash test to check to see if the Chana Dal is cooked
      • Remove 3-4 grains of the Chana dal to a plate: after it cooles a bit, see if you can smash it by pressing with your thumb
        • If you cannot easily smash them, cook for a bit longer - 5-10 min
  • Add the coconut and cashews ( if using) and simmer for another 5-7 min.
You might wonder....
Why cook the Alu separately from the 'add-ins'? Why not cook them together?
Because:
The cooked Alu ( leaves and stems) is to be mashed and mixed with Besan and stir fried a bit in the Tadka before the peanuts, etc., are added.  If the add-ins are already mixed in with the Alu, it is difficult to mash the Alu well; also, the soft-cooked Chana Dal will likely get a bit mashed too and this will change the texture of the Paatal Bhaaji. 
 
Tamarind Extract/Pulp/Puree
To make tamarind extract/pulp/puree:
  • Place a golf-ball sized lump of dried tamarind in a bowl - rinse with water to remove surface dirt/sand, etc. 
  • Add 1/4 cup hot water to the tamarind and set it aside to soak for about 10-15 min.
  • Mash the softened tamarind with your fingers: remove any seeds that might be present
  • Pick up some of the mashed tamarind in your palm, make a fist and squeeze over another bowl.
    • the thick pulp comes through your fingers and collects in the bowl, while the fibrous material remains in your fist.
      • Transfer the fibrous material from your fist into another bowl for a 2nd extraction with fresh water.
  • Repeat with the remaining soaked tamarind.
  • Add 2-3 tbsp fresh water to the bowl with the collected fibrous material.
  • Swish everything around and collect the remaining pulp (by repeating the above method of squeezing the tamarind in your fist).
  • Add the slightly watery pulp from the 2nd extraction to the thicker pulp collected from the first round.
  • Stir to mix and store this tamarind pulp in a lidded glass jar in the refrigerator or freezer:
    • Do NOT use a plastic jar to store this pulp.
    • it should be good for up to 1 week or so in the refrigerator, or
    • 2-3 months (possibly longer) in the freezer. 
Use this pulp as described in Recipe Directions for making Alu chi Paatal Bhaaji. 
 
Tamarind not available?
Use another souring agent....
This is important, not only for getting the characteristic tangy flavor of this Paatal Bhaaji, but also to preent the itchiness that can be caused by the calcium oxalate raphides and the proteins coating these needle-shaped crystals.
  • Amsul / Kokum extract:
    • Soak 3-4 pieces of dried Amsul/Kokum in warm water for 10-12 min
    • Squish and scrub the softened Amsul/Kokum in the soaking water
    • Collect the sour extract
    • Use instead of tamarind as per the Recipe directions.
  • 1/4 tsp Citric acid - taste-test and add a bit more, if need be.
  • Sour grape powder is OK too: 
    • use about 2 tsp
      • add only 1 tsp first and taste test before adding more 
        • must give a pleasant but distinct tart flavor
Note:
I do NOT recommend using lime/lemon juice, unless nothing else is available to provide tartness. The distinct 'citrussy' flavor from lime/lemon is not quite what this Paatal Bhaaji is supposed to have. 
 
Storing Leftovers
Store leftover Paatal Bhaaji in a ceramic/glass lidded container.
In Refrigerator:
  • Consume within 2-3 days
    • Reheat (with stirring) to boiling before serving
In Freezer
  • Good for 4-6 weeks, maybe longer 
    • Thaw (till ice mostly melts)
      • set on the counter for 20-30 min, or
      • microwave on defrost setting (20% -30% power)
    • Reheat (with stirring) to boiling before serving
 

Nutrition

Calories: 167kcalCarbohydrates: 17gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 224mgPotassium: 224mgFiber: 4gSugar: 6gVitamin A: 794IUVitamin C: 68mgCalcium: 71mgIron: 2mg
Keyword Alu, Alu chi Paatal Bhaaji, Aluchay Phat-phata, Arbi, Arvi, Chana, Chana Dal, Coconut chips, Cocoyam, Colocasia, Dasheen, Fenugreek seeds, Festival food, gud, Gul, jaggery, Maharshtrian food, Methi, Paatal Bhaaji, raw peanuts, Shaak, Tamarind, Taro, Wedding feast
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