Alu vadi is a snack that is popular in Maharashtra and Gujarat. Colocasia or Alu leaves are stuffed and rolled. These are steamed and then shallow or deep fried to make delicious snack.
INGREDIENTS :
•10 tbsp Besan / Chick pea flour.
• 1 tsp Red chili powder.
• Salt to taste.
• 5~6 tbsp Tamarind Jaggery Pulp.
• Water.
• 2 Bunches of Alu / Colocasia leaves.
• Oil for frying.
• 1 tbsp While sesame seeds.
• 1/2 tsp Oil.
HOW TO :
• Take besan in a bowl.
• Add rice flour, red chili powder , turmeric powder and salt.
• Mix dry ingredients well.
• Take tamarind and jaggery in same proportion.
• Soak in water or boil together.
• When it cools down, mash and take tamarind jaggery pulp.
• Add tamarind jaggery pulp. Mix well.
• Add a little water at a time and make a little thick paste.
• The consistency of the batter should neither too thick nor too thin. It should be easily spread.
• Beat the batter really good until it becomes light. Batter is already.
• Wash and dry the alu leaves.
• Take a leaf and cut its stalk as close to leaf as possible.
• Flip it over and roll with a rolling pin. This reduces the shallowness of the leaf and helps in making the leaves a little flat.
• Take the biggest as the base leaf.• Take batter and spread it evenly all over the leaf.• Spread the batter with hands. You can use spoon too.
• Take a smaller leaf and put it above the first leaf.
• Spread the batter again over it.
• You can use as many leaves as you want.
• Fold the base part of the leaves first and spread batter on it again.
• Fold the sides and spread the batter again.
• Start making roll. Spread batter over each fold.
• Do not make too tight roll.
• Heat up 1” water in cooker
• Take a pot and add 1/2” water in it. Place the pot in the cooker.
• Grease a dish really good with oil and place it on the pot.
• Put the rolls with sealed side facing down on the dish.
• Remove the whistle of the cooker. Do not remove the ring.
• Close the lid and steam on medium heat for 15 minutes.
• Let it cool down and cut into about 1/2” wide pieces.
• The thinner is the vadi, the crispier it will be
• Heat up oil. Drop the vadi in oil and fry until it turns nice reddish from both sides.
• Take alu vadi out of oil, drain excess oil and transfer them into a plate.
• Take sesame seeds in a tadka pan and add oil in it.
• Fry it nicely and add on fried alu vadi.
• Alu vadi is all ready.
• You can make roll and keep them in zip lock bag. You can store these bags in freezer for about 2-3 months.
• You also can store the bag in freeze for about a week.
• Take it out 1 hour before making, bring it to room temperature, fry it and eat.
