Скачать или смотреть Sangli chi prasiddha Masala (Lati) Vadi Recipe

Ingredients :
For Coating
-Besan (Gram Flour) - 1 Cup
-Wheat Flour - 1/4 Cup
-Chilli Powder - 1/2 Tsp
-Turmeric - 1/4 Tsp
-Cooking Oil - 2 Spoon
-Salt - To taste

For Stuffing:
-Grated Dry Coconut - 1 Cup
-Sesame - 1/4 Cup
Poppy Seeds (Khaskhas) 1 Spoon
-Kolhapuri Kanda Lasun Masala - 2 Spoons
-Karale (Khurasani)-1/4 Cup
-Coriander Seeds/Cummin Seeds powder (Dhane/Jire Powder) - 1 Spoon
-Salt - To taste
-Green Coriander chopped - 1/2 Cup

Recipe for Coating:
Mix Gram Flour ( Besan), Wheat Flour, Heated Oil (Mohan), Turmeric, Chilli Powder, Salt and gradually add water and make the soft dough as shown in video. Cover the dough with lid & keep aside for 10 minutes.

For Stuffing:
-Roast Grated Dry Coconut, Poppy Seeds (Khaskhas), Sesame (Til), Karale (Khurasani) separately.
-Coarse grind above ingredients along with Kolhapuri Kanda Lasun Masala & Salt in mixer.
Add Chopped Green Coriander to the coarse ground mix.

Roll medium thick roti from the dough.
Spread evenly the stuffing mix leaving enough margin for closing the edges.
Roll the roti with stuffing mix, pressing on edges and at the end press ( for steaming)/ fold & press (for direct deep frying) at both ends.

Cut the rolled vadi into pieces and place them in steaming pot on medium flame for 5 to 10 minutes.

Deep Frying:

For deep frying heat up sufficient cooking oil in pan (kadhai) on medium flame until oil comes to boil.

First deep fry vadi (meant for direct frying).
Then deep fry steamed pieces.
In both the case deep fry until colour of vadi transforms to golden brown.

The ready crispy Masala
(Lati) vadi is ready to be served. It can last easily for 10 to 15 days.
The recipe is popular in Sangli.