My twist to this delicious dish. Aaloo (Colocasia) Chicken Wadi. You should definitely try this dish at home.

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Recipe:

Ingredients:

  • Fresh Aaloo (Colocasia) Leafs – 10 – Medium to Large size.  Cut the stem.  Wash the Leaf with water.
  • Chicken Breast (Boneless) – 500 gms.
  • Tamarind (Imli) pulp – 3 tbs.
  • Garlic (Lassun) – 12 cloves.
  • Ginger (Adrak) – 2 inch.
  • Rice (Chawal) Flour – 3 tbs.
  • Bengal Gram (Besan) Flour – One cup.
  • Coriander (Dhaniya) seeds – 2 tbs.
  • Cumin (Jeera) seeds – 2 tbs.
  • Caram (Ajwain) seeds – 1 tbs.
  • Fenugreek (Methi) seeds – 1 tsp.
  • Nigella (Kalaunji) seeds – 1 tsp.
  • Black Pepper (Kaali Miri) – 1 tsp.
  • Mace (Javitri) – 1 pieces.
  • Cinnamon stick (Dal Chini) – One and half inch.
  • Star Anise (Chakri Phool) – One piece.
  • Clove (Lawang) – 8 pieces.
  • White Sesame (Til) seeds – 2 tsp.
  • Green Chilli (Hari Mirchi) – 3 medium size.
  • Curry Leaves (Kadipatta) – 15 leaves.
  • Asafoetida (Hing) powder – Half tsp.
  • Dried Mango (Aamchur) powder – Half tsp.
  • Red Chilli powder – 2 tsp.
  • Turmeric (Haldi) powder – Half tsp.
  • Black Salt (Kaala Namak) – 1 tsp.
  • Normal Salt to taste.
  • Fresh Coriander (Dhaniya) Leaves – One cup.

Method:

  • Take a flat frying pan and heat it up.
  • Add half of jeera, half of ajwain, dhaniya seeds, kaali miri, kalaunji, methi, javitri, dal chini, lawang and chakri phool to the frying pan.  Dry roast on medium flame for 2 to 3 minutes.  Remove and keep it aside.  Allow it to cool down.
  • In the same frying pan, add lassun and adrak and dry roast them until you see charred marks on them.  Remove it in a bowl and allow it cool.
  • Take a Mortar and Pestle, add dry roasted whole spices, and crush them in to coarse powder.  Remove it in a bowl.
  • In the same Mortar and Pestle, add roasted adrak, lassun and green chilli.  Crush them until it is coarsely done.  Then add kadipatta and dhaniya leaves in the same mortar and pestle.  Crush them all together until it is coarsely done. Remove it in a bowl.
  • Take a flat surface cutting board.  Take the whole chicken breast.  Using a sharp knife, cut it from the middle.  Separate them.
  • Take one piece of cut chicken on a flat surface and flatten it using a kitchen hammer.  Gently hammer the cut chicken from all sides.  Remove it on plate.
  • Repeat the above two steps for all the remaining chicken.
  • Take a mixing bowl and add half of crushed whole spices, half of crushed dhaniya leaves/curry leave/adrak/lassun paste, half of Imli pulp, half of red chilli powder, half of haldi powder, salt to taste, 2 tsp of cooking oil and Mix them well.
  • Apply this marinate on flattened chicken pieces on both the sides. Marinate all the chicken and keep it in the fridge for at least 20 minutes.
  • To prepare a thick besan batter, take a large mixing bowl, and add besan flour, remaining crushed spice powder, remaining crushed dhaniya leaves/curry leave/adrak/lassun paste, remaining Imli pump, remaining haldi powder, remaining red chilli powder, kaala Namak, aamchur powder, hing powder, til seeds, rice flour, salt to taste and mix them well.  Take remaining jeera and ajwain seeds between your palm and crush them as much as possible and add them into this bowl.  Add very little water at frequent intervals and keep mixing/stirring this besan mixture until the dough become thick. 
  • Remove the marinated chicken from fridge.
  • Take one cleaned Aaloo Leaves and apply the above thick besan batter evenly on reverse side of the leaf.  Place this besan batter leaves on a flat surface.  Take a piece of marinated chicken and place it on one side (top side) of the besan batter leaf.  Take another Aaloo Leaf and apply besan batter evenly on reverse side of this second leaf.  Place this second besan battered leaf and place it on top of the first leaf above the chicken.
  • Start rolling these two besan battered/chicken leaves vertically from chicken end side.  Fold the corners and keep applying besan batter while rolling these leaves until the end.  Keep it aside.
  • Repeat the above two steps for all the remaining Aaloo leaves and remaining marinated chicken.
  • Take a Steamer utensil.  Carefully place all the rolled Aaloo Chicken Wadi leaves on the steamer.  Steam it on medium flame for around 20 minutes.
  • Remove rolled Aaloo Chicken Wadi leaves from steamer carefully after 20 minutes and place them on a plate and allow them to cool.
  • After it has cooled down, take a sharp knife and cut them into 2 inch pieces.
  • Take a deep kadai and add sufficient cooking oil for deep frying.  Heat up the oil.
  • Deep fry Aaloo Chicken Wadi in batches on medium flame until the Aaloo Chicken Wadi has become crispy from all sides.  Remove them on a kitchen tissue paper so that excess oil is absorbed.
  • Repeat the above step for all the remaining steamed and cut Aaloo Chicken Wadi leaves.
  • Hot and Crispy Aaloo Chicken Wadi is ready to be served along with chutney or sauce of your choice.
  • Happy Eating.