Скачать или смотреть Authentic Maharashtrian Alu Vadi Recipe | Patra with Omkar & Amrita Raichand

What happens when Omkar’s Maharashtrian touch meets my gourmet flair, you get the crispiest, spiciest, and most nostalgic Alu Vadi ever‼

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Alu Vadi

RECIPE INGREDIENTS:

Colocassia leaves 20-25
(vatan)
1. 7 to 8 garlic clove
2. 1/2 inch ginger
3. 4 green chilli
4. ⁠Handful fresh coriander

Ingredients for batter

1. 2 cup besan
2. 4tbsp green paste
3. 2tbsp tamarind pulp
4. 1tbsp jaggery
5. 1tsp ajwain
6. 1tbsp white sesame seeds
7. 1tsp turmeric powder
8. 1tbsp red chilli powder
9. 2tbsp coriander powder
10. Salt to taste

Water For Steaming purpose
Oil for frying

Method:
• Take besan in a bowl and add the rice flour, red chili powder, turmeric powder and salt to it.
• Mix the well.
• Now take equal quantities of tamarind and jaggery and boil them together. When it cools down, mash & strain and take out the pulp.
• Now add this to the besan mixture.
• Add a little water a little at a time and make a little thick paste which is easily spreadable.
• Beat the batter really well until it becomes light.
• 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 to make the leaves slightly flat.
• Take the biggest one as the base leaf and apply a thin layer of evenly all over it with your fingers or a spoon.
• Now take a smaller leaf than the previous one and place it above the first leaf. Apply the batter in the same over over it. Repeat the process till you get a thickness desired by you.
• Now fold the base part of the leaves first and spread batter on it again.
• Fold the sides and spread the batter again.
• Start rolling and spread the batter over each fold.
• Ensure that your roll is not too tight.
• Now steam the rolls with the help of a steamer. You may use a pressure cooker too. Steam on medium heat for 15 minutes.
• Let it cool down and cut into about 1/2” wide pieces.
• The thinner the vadi, the crispier it will be.
• Now Heat oil in a pan and shallow fry the vadis in till they turn slightly l reddish in colour from both sides and get crispy.
• Take them out and place on a platter.
• ⁠Make a tadka with sesame seeds aim oil and add to the aly vadis. Serve immediately or at room temperature.
Tips:
• For making alu vadi, use 1 tbsp besan for 1 alu leaf.
• Try to use leaves that have black stalk.
• You can add coriander powder and cumin powder if you want.
• Tamarind jaggery reduces the itchiness of alu leaves.
• If you make roll too tight, it may remain raw from inside while
frying. Make a little loose roll only.
• You can deep fry or shallow fry alu vadi as you like. You can have
these without frying too.

Alu Vadi Bhakri Bites
Ingredients
For The Tomato Thecha:
Tomato – 1 medium
Garlic cloves – 4–5
Green chillies – 2–3
Oil – 2 tbsp
Salt – to taste
Kalonji (nigala seeds) – 1 tsp

For The Assembly:
Prepared Alu vadi pieces
Jowar bhakri (small roundels of the size of Alu Vadi)
Grated cheese
Coriander oil

Tomato Thecha:
Method
1. Roast the Tomato over an open flame until charred and soft. Peel if needed.
2. In a mortar-pestle, crush the garlic and green chillies roughly.
3. Add the roasted tomato and continue pounding until you get a coarse chutney.
4. Add salt to taste.
5. Heat oil in a small pan, add the kalonji, and pour this tadka over thecha. Mix well.

Final Assembly:
1. Take small jowar bhakri bites.
2. Spread a layer of tomato thecha.
3. Place a slice or piece of alu vadi on top.
4. Add another touch of thecha.
5. Sprinkle grated cheese.
6. Use a blowtorch to lightly melt and char the cheese for smoky flavor.
7. ⁠Finish with a drizzle of coriander oil.
Your rustic, bold & flavorful Bhakri Bites are ready to serve!



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