अळूची वडी खाजरी होऊ नये आणि कुरकुरीत व्हावी यासाठी त्यात मिसळा हा एक पदार्थ | Kurkurit Aluchi Vadi

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मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
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00:00-Introduction
01:09-Ingredients
02:17-Choosing Colocasia leaves
02:37-Preparing the leaves to make vadi
03:46-Making batter
04:38-Making alu vadi roll
08:30-Steaming the rolls
10:31-Cutting rolls into pieces
11:03-Frying the vadi

Today, let’s see how to make traditional, Marathi recipe aluchi vadi today. Alu means Colocasia leaves. You must be wondering, after eating it there is itching in throat. Then why am I making it? But wait, we have a solution for that and I am going to share it!! These turn out nice, crispy and crunchy. This is a popular snack in Maharashtra. Besan is seasoned with some spices and that paste is spread over the leaves. These are then rolled and steamed. Once the rolls cool down completely, they are cut into pieces and fried. You also can enjoy the steamed rolls too!! You also can temper this vadi and enjoy instead of frying. Isn’t it amazing? this is also known as Patra in Gujrat. We already have seen this recipe long back. Let’s recreate the same magic now!! I will share lot many tips and tricks. So, watch till the end!! Try this recipe at home and write to me.

Ingredients:
• 1 cup Besan
• 1/4 cup Rice flour
• 4 tsp Tamarind-Jaggery pulp
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp white Sesame seeds
• Salt to taste
• Oil for frying
• 3 bunch of Colocasia leaves
• Water as needed
• 1/4 tsp Ajwain / Carom seeds

Method:
• While buying Colocasia leaves confirm that the stems are dark reddish in color.
• Cut the stems off and peel off as much vein as possible along with it.
• Wash the leaves really good and dry them well.
• Place the leaves facing the veins upward and roll them carefully once. Flatted the veins once.
• Mix besan, rice flour, turmeric powder, red chili powder and salt well together first and add a little
water at a time to make thick batter.
• Adding rice flour is optional. You can skip it or use a pinch of baking soda in place of rice flour.
• Add carom seeds and mix well.
• Adding carom seeds is optional. You can skip it if you don’t want.
• Place the leaf facing veins upwards and spread tamarind-jaggery pulp on it.
• Spread besan batter on it and keep the leaf aside.
• Take another leaf and repeat the same process.
• Keep 3-4 leaves ready by this process.
• Place the biggest leaf at the base and sprinkle sesame seeds on it.
• Place another leaf on this leaf exactly opposite way. Means match the tapering end of one leaf
with wide end of other leaf and again sprinkle white sesame seeds on this leaf.
• Repeat the same process with all 3-4 leaves and spread some batter along the edges.
• Fold the edges carefully and again spread the batter on this fold.
• Spread batter at the base and lift it over.
• Fold it carefully to make as tight roll as possible.
• Spread some batter at the end of the roll and close it up.
• Grease a dish well with oil and place the rolls on it. Leave some gap between 2 rolls.
• Boil 1” water in the idli cooker and transfer the dush into it.
• Steam the rolls on medium heat for exactly 20 minutes.
• Check with a knife. If it comes out clean, it means the vadi is perfectly steamed.
• Take the rolls out and let them cool down completely.
• Cut the vadi into pieces.
• Heat up oil in a pan and drop vadi into it.
• Fry it well from both sides.
• When the vadi is fried well from both sides, take it out, drain excess oil and transfer into a dish.
Aluchi vadi is ready.
• You can bake or shallow fry the alu vadi.
• You can store the steamed vadi into zip lock bag in freeze for about a week and in freezer for
about 3 months.

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