"MAHARASHTRIAN FLAVOR: AUTHENTIC ALU VADI” || HOW TO MAKE ALU VADI

"MAHARASHTRIAN FLAVOR: Alu Vadi Recipe"
"Discover the authentic flavors of Maharashtra with this delicious Alu Vadi recipe! Crispy and flavorful, these savory rolls are a staple in Maharashtrian cuisine. Learn how to make them at home with our easy-to-follow tutorial. Perfect for snacks or as a side dish, Alu Vadi is sure to become a favorite in your kitchen. Don't forget to subscribe for more traditional recipes and culinary delights!"
*Ingredients:*
- 10-12 Colocasia leaves (taro leaves)
- 1 cup besan (gram flour)
- 2 tbsp rice flour
- 1 tbsp tamarind pulp
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chili paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- 2 tbsp jaggery (optional)
- Oil for frying
*For Tempering:*
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- A pinch of asafoetida (hing)
- Curry leaves
*Instructions:*
1. Wash the colocasia leaves thoroughly and pat them dry with a kitchen towel. Remove the veins from the backside of the leaves.
2. In a bowl, mix besan, rice flour, tamarind pulp, ginger paste, garlic paste, green chili paste, red chili powder, turmeric powder, coriander powder, cumin powder, salt, and jaggery (if using). Add water gradually to make a smooth batter.
3. Place a colocasia leaf on a flat surface, with the veins facing upwards. Spread a thin layer of the besan mixture evenly on the leaf.
4. Place another leaf on top and repeat the process until you have used all the leaves and the besan mixture.
5. Roll the leaves tightly into a log and secure the ends with toothpicks.
6. Heat oil in a pan for frying. Once the oil is hot, carefully add the rolled colocasia leaves and fry until they turn golden brown and crispy. Remove and drain excess oil on a paper towel.
7. For tempering, heat 2 tbsp of oil in a small pan. Add mustard seeds and let them splutter. Then, add sesame seeds, asafoetida, and curry leaves. Fry for a few seconds.
8. Pour the tempering over the fried colocasia rolls.
9. Allow them to cool slightly before slicing into rounds.
10. Serve hot as a snack or side dish with your favorite chutney or sauce. Enjoy your Maharashtrian-style Alu Vadi!
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