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Crunchy Maharastrian Alu Vadi 🤤 🔥 #shorts

#asmr #aluvadi #maharashtrianfood #CrispySnacks #IndianStreetFood

What’s the perfect combo for Alu Vadi? Chai ☕ or Chutney 🌶️
Maharastrian Alu Vadi Recipe:
Ingredients:
For the Besan (Gram Flour) Mixture:
2 cups of Besan (gram flour)
2 tbsp Rice flour (optional, for crispiness)
1 tbsp Tamarind pulp
1 tbsp Jaggery (grated)
1 tsp Red chili powder
1 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Garam masala
1 tsp Sesame seeds
1/2 tsp Hing (asafoetida)
Salt to taste
Water (as needed, to make a smooth paste)

For the Vadi:
6–8 Alu (Colocasia) leaves (medium to large, fresh)
1 tbsp oil (for greasing)

For Tempering (Tadka):
1 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
5–6 curry leaves

Step-by-Step Recipe:
Step 1: Prepare the Alu Leaves
Wash the Colocasia (Alu) leaves thoroughly and pat them dry.

Cut off the thick veins from the back of the leaves using a knife to make them flexible.

Step 2: Prepare the Gram Flour Paste
Add Gram flour, rice flour, tamarind pulp, jaggery, red chili powder, turmeric, coriander powder, cumin powder, garam masala, sesame seeds, hing, and salt in a mixing bowl.

Gradually add water and mix well to form a thick, smooth paste (not too runny).

Step 3: Layer and Roll the Leaves
Place a large alu leaf (smooth side down) on a flat surface.
Apply a thin, even layer of the besan mixture on the leaf.
Place another leaf on top and repeat the process for 4–5 leaves in total.
Once layered, fold the sides inward and roll tightly like a log.
Secure the roll by pressing gently to seal the edges.

Step 4: Steam the Rolls
Heat water in a steamer or idli cooker.
Place the rolls in a greased steaming plate and steam for 20–25 minutes until firm.
Once done, let the rolls cool and then slice them into 1/2-inch thick round pieces.

Step 5: Tempering and Frying
Heat 1 tbsp oil in a pan, add mustard seeds, sesame seeds, and curry leaves. Let them splutter.
Add the sliced vadis and sauté until they turn crispy and golden brown on both sides.

Step 6: Garnishing and Serving
Garnish with grated coconut and chopped coriander.
Serve hot with green chutney or tamarind chutney.

Tips for Perfect Alu Vadi:
✔ Choosing Leaves: Use fresh, medium-sized Colocasia leaves (old leaves may cause itchiness).
✔ Tamarind and Jaggery Balance: The right balance of sour and sweet flavors reduces any itchiness from the leaves.
✔ For Crispy Vadis: Shallow-fry the vadis for extra crunch.

13 Replies to “Crunchy Maharastrian Alu Vadi 🤤 🔥 #shorts”

  1. What's the perfect combo for Alu Vadi? Chai ☕ or Chutney 🌶️

    Maharastrian Alu Vadi Recipe:
    Ingredients:
    For the Besan (Gram Flour) Mixture:
    2 cups of Besan (gram flour)
    2 tbsp Rice flour (optional, for crispiness)
    1 tbsp Tamarind pulp
    1 tbsp Jaggery (grated)
    1 tsp Red chilli powder
    1 tsp Turmeric powder
    1 tsp Coriander powder
    1 tsp Cumin powder
    1 tsp Garam masala
    1 tsp Sesame seeds
    1/2 tsp Hing (asafoetida)
    Salt to taste
    Water (as needed, to make a smooth paste)

    For the Vadi:
    6–8 Alu (Colocasia) leaves (medium to large, fresh)
    1 tbsp oil (for greasing)

    For Tempering (Tadka):
    1 tbsp oil
    1 tsp mustard seeds
    1 tsp sesame seeds
    5–6 curry leaves

    Step-by-Step Recipe:
    Step 1: Prepare the Alu Leaves
    Wash the Colocasia (Alu) leaves thoroughly and pat them dry.

    Cut off the thick veins from the back of the leaves using a knife to make them flexible.

    Step 2: Prepare the Gram Flour Paste
    Add Gram flour, rice flour, tamarind pulp, jaggery, red chilli powder, turmeric, coriander powder, cumin powder, garam masala, sesame seeds, hing, and salt in a mixing bowl.

    Gradually add water and mix well to form a thick, smooth paste (not too runny).

    Step 3: Layer and Roll the Leaves
    Place a large alu leaf (smooth side down) on a flat surface.
    Apply a thin, even layer of the besan mixture on the leaf.
    Place another leaf on top and repeat the process for 4–5 leaves in total.
    Once layered, fold the sides inward and roll tightly like a log.
    Secure the roll by pressing gently to seal the edges.

    Step 4: Steam the Rolls
    Heat water in a steamer or idli cooker.
    Place the rolls in a greased steaming plate and steam for 20–25 minutes until firm.
    Once done, let the rolls cool and then slice them into 1/2-inch thick round pieces.

    Step 5: Tempering and Frying
    Heat 1 tbsp oil in a pan, add mustard seeds, sesame seeds, and curry leaves. Let them splutter.
    Add the sliced vadis and sauté until they turn crispy and golden brown on both sides.

    Step 6: Garnishing and Serving
    Garnish with grated coconut and chopped coriander.
    Serve hot with green chutney or tamarind chutney.

    Tips for Perfect Alu Vadi:
    ✔ Choosing Leaves: Use fresh, medium-sized Colocasia leaves (old leaves may cause itchiness).
    ✔ Tamarind and Jaggery Balance: The right balance of sour and sweet flavours reduces any itchiness from the leaves.
    ✔ For Crispy Vadis: Shallow-fry the vadis for extra crunch.

  7. Nice of you to explore different cuisines. Our land has a wide variety of recipes, waiting for you try them all.

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