Learn how to make popular Tamilnadu street food Roadside Kalan recipe with step by step pictures. Rottu Kadai Kaalan recipe, Kalaan recipe made with mushrooms & masala!
Today I am sharing a popular street food recipe from Tamilnadu, called as Kalaan. A hot, spicy & delicious snack made in roadside pushcarts across many cities in Tamilnadu, it is also known as roadside kalan or rottu kadai kaalaan. Until recently, I never had a chance to try this but I had heard a lot about it from the husband who is a huge fan. Having never tasted this, I was clueless in going about making it at home and that’s one reason for not trying this at home. During the last month’s trip to Chennai and Tuticorin, we chanced upon some yummilious kalan masala. And it was love at first bite. I had to try it as soon as I was back in my kitchen and here, we are!
Roadside Kalan
Roadside Kalan - could there be an interesting snack name than this? Kalan means mushroom in Tamil and since it is a popular street food sold on pushcarts on the roadside, it is called rottu kadai kaalan or roadside kaalaan. Though named as kalaan, mushrooms are only one of the ingredients in this delicious snack! There is a slightly elaborate process in making this recipe at home and it starts with preparing the vegetables – cabbage, mushrooms & onions. We then make a mushroom cabbage pakoda or fritters. These crispy pakodas are served with a hot & spicy gravy made of onions & tomatoes. Further topped with finely chopped onions and fresh coriander leaves, it is such a flavor-packed snack!
Low Calorie Kalan Recipe
There is a special magic when the mushroom cabbage pakoda is deep-fried – the golden crispy fritters soak in and absorb the spicy flavors of the gravy. But then, if you are looking for low calorie options and get away with the guilt of enjoying this street food at home, read on. My recipe below shows both the traditional kaalaan recipe as well as the low calorie kaalan recipe!
Air Frying Kalaan
I made a batch of mushroom fritters in my air fryer and it works. It requires less than 2tsp of oil and the outer layer is crispy but the insides are soft. Remember, we are working with a vegetable like mushroom that leaves a lot of water when cooked. No matter what temperature or time we cook it, it will not have the same effect as deep frying. But since we top off the fritters with gravy, the end result is still the same and there is no compromise on the taste. So go ahead with this option, if you don’t want all the calories!
I would not recommend using an oven to bake the fritters as it would become a soggy mess. Another option is to use appe/kuzhi paniyaram pan if you don’t have an air fryer, cant guarantee that the results are the same but then again it works.
Serving Suggestions
Roadside Kalan tastes the best when served hot, straight off the stove when both the mushroom cabbage pakoda and onion-tomato gravy are piping hot. A generous sprinkle of finely chopped onions and coriander leaves adds a good crunch & comes highly recommended. If you want to make this ahead to serve your guests, you can. Prepare the mushroom pakoda and gravy ahead of time, before serving reheat the gravy. It is not possible to store the raw pakoda mixture, as it leaves water but the gravy can be stored in fridge for upto 2 days.
Check out other street food recipes
Roadside Kalan Recipe with Step by Step Pictures
To Make Mushroom Cabbage Pakodas/Fritters
In a mixing bowl add 2 cups finely chopped mushrooms, 2 cups chopped cabbage, 1 small onion sliced, ½ teaspoon ginger garlic paste, ¼ cup finely chopped coriander leaves, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder and salt as needed.
Mix it well and set it aside for 5 mins. Mushrooms, cabbage and onions leave water when mixed with salt.
Add 3 tablespoon each of all-purpose flour and corn flour.
Mix it well and it should come together.
It should hold shape when held together.
For deep frying mushroom pakodas - heat oil in a pan. Once hot, drop small lumps (don't press tightly) of the prepared mixture into oil. Don’t overcrowd the oil and fry the pakoda on medium flame until golden brown.
Drain off the excess oil and set them on a kitchen tissue. Repeat it with rest of the mixture.
For air frying mushroom pakodas - preheat the air fryer at 180°C for 10mins and then place the mixture in small lumps slightly flattened. Set the air fryer for 12 mins at 180° C.
Half way through the time, after 6 mins coat the pakodas with a layer of oil on both sides.
Continue air frying for 6 more minutes. Repeat the process with rest of mixture, if needed.
To Make Gravy
In a pan heat 2 tablespoon oil and splutter ½ teaspoon fennel seeds followed by 6-8 garlic pods finely chopped.
Next add 1 large onion finely chopped and fry until it is light golden brown.
Meanwhile make a smooth puree from one large tomato roughly chopped. Set aside.
Add ½ teaspoon ginger garlic paste and fry for a couple of mins.
Now add all the spice powders – ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder and ¼ teaspoon garam masala powder. Fry for a few seconds.
Quickly add ¼ cup of water and cook the spice powders for 2-3 mins.
As the oil oozes out from the sides of the pan, add prepared tomato puree. Cook it on low flame covered for 5-7mins.
As the gravy comes together, add ½ cup of water and salt as needed. Cook it covered for 7-9mins on low flame. Adjust by adding water as needed. The gravy should neither be too thick nor thin.
As oil floats on top, add few fresh coriander leaves finely chopped and remove from heat.
To serve Roadside Kalan
Place a few mushroom cabbage pakodas on the serving plate. If they are large, roughly tear them into bite sized pieces.
Pour the gravy on top such that each pakoda is covered with gravy on top.
Sprinkle finely chopped onions and coriander leaves on top. Serve immediately.
Recipe Notes
- DO NOT add any water to the vegetables and let them rest for a minutes to leave water.
- Adjust spices per taste preferences.
- Technically, roadside vendors don’t add a lot of mushrooms due to cost factor so the measurements can be adjusted depended on the availability
Recipe Card
📖 Recipe
Roadside Kalan | Rottu Kadai Kaalan | Kalaan Recipe
Equipment
- Fry Pan to deep Fry
- Pan/Kadai
- Air Fryer (optional)
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
To make Mushroom Pakoda
- 2 cups Finely Chopped Button Mushrooms
- 2 cups Chopped Cabbage
- 1 Small Onion Sliced
- ¼ cup Finely Chopped Coriander Leaves
- 3 tablespoon Maida/All Purpose Flour
- 3 tablespoon Corn Flour
- ½ teaspoon Ginger Garlic Paste
- 1 teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Garam Masala Powder
- Salt as needed
- Oil as needed for deep frying
To make Gravy
- 1 Large Onion Finely Chopped
- 1 Large Tomato
- 2 tablespoon Oil
- ½ teaspoon Fennel Seeds
- 6-8 Garlic Cloves Finely Chopped
- ½ teaspoon Ginger Garlic Paste
- ½ tablespoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Garam Masala Powder
- Salt as needed
- Few Coriander Leaves Finely Chopped
To Serve
- Finely Chopped Onions as needed
- Finely Chopped Coriander Leaves as needed
Instructions
To Make Mushroom Cabbage Pakodas/Fritters
- In a mixing bowl add 2 cups finely chopped mushrooms, 2 cups chopped cabbage, 1 small onion sliced, ½ teaspoon ginger garlic paste, ¼ cup finely chopped coriander leaves, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder and salt as needed.
- Mix it well and set it aside for 5 mins. Mushrooms, cabbage and onions leave water when mixed with salt.
- Add 3 tablespoon each of all-purpose flour and corn flour.
- Mix it well and it should come together.
- It should hold shape when held together.
- For deep frying mushroom pakodas - heat oil in a pan. Once hot, drop small lumps of the prepared mixture into oil. Don’t overcrowd the oil and fry the pakoda on medium flame until golden brown.
- Drain off the excess oil and set them on a kitchen tissue. Repeat it with rest of the mixture.
- For air frying mushroom pakodas - preheat the air fryer at 180°C for 10mins and then place the mixture in small lumps slightly flattened. Set the air fryer for 12 mins at 180° C.
- Half way through the time, after 6 mins coat the pakodas with a layer of oil on both sides and continue air frying for 6 more minutes. Repeat the process with rest of mixture, if needed.
To Make Gravy
- In a pan heat 2 tablespoon oil and splutter ½ teaspoon fennel seeds followed by 6-8 garlic pods finely chopped.
- Next add 1 large onion finely chopped and fry until it is light golden brown.
- Meanwhile make a smooth puree from one large tomato roughly chopped. Set aside.
- Add ½ teaspoon ginger garlic paste and fry for a couple of mins.
- Now add all the spice powders – ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder and ¼ teaspoon garam masala powder. Fry for a few seconds.
- Quickly add ¼ cup of water and cook the spice powders for 2-3 mins.
- As the oil oozes out from the sides of the pan, add prepared tomato puree. Cook it on low flame covered for 5-7mins.
- As the gravy comes together, add ½ cup of water and salt as needed. Cook it covered for 7-9mins on low flame. Adjust by adding water as needed. The gravy should neither be too thick nor thin.
- As oil floats on top, add few fresh coriander leaves finely chopped and remove from heat.
To serve Roadside Kalan
- Place a few mushroom cabbage pakodas on the serving plate. If they are large, roughly tear them into bite sized pieces.
- Pour the gravy on top such that each pakoda is covered with gravy on top.
- Sprinkle finely chopped onions and coriander leaves on top. Serve immediately.
Notes
- DO NOT add any water to the vegetables and let them rest for a minutes to leave water.
- Adjust spices per taste preferences.
- Technically, roadside vendors don’t add a lot of mushrooms due to cost factor so the measurements can be adjusted depended on the availability
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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