A scrumptious classic maharashtrian delicacy
undoubtedly mouthwatering snack. Sweet, sour, spicy, crispy a delicious
combination of spices and alu leaves. Bet ya.. no one can resist this
temptation!!!!
Ingredients: (For 1 roll)
1 bunch of Alu leaves
1/2 cup Tamrind pulp
1 cup Gul (Jaggery)
1 cup Besan
2 tbsp Ginger paste
1 tbsp Green chilly paste
1 tsp Red chilly powder
2 tsp Cumin powder
3 tsp Corinader powder
1 tsp Turmeric powder
2 tbsp Sesame seeds (Til)
Salt to taste
Water
Oil
Method:
Wash the alu leaves and cut the stalk from the leaves.
Pat dry the leaves with a clean and dry cloth.
In a bowl mix gul (Jaggery) and tamarind pulp before hand and leave it for 30 minutes.
In another bowl add besan, ginger & green chilly paste, Red chilly powder, cumin & coriander powder, Turmeric powder and salt. Mix well. Now add Gul-tamarind mixture and sesame seeds and mix all the ingredients well.
Add little water from time to time to form a thick batter.
Assemble:
Spread the leaves on a plain surface, start with the biggest leaf first. Spread the leaf pointed side up and apply a layer of the besan mix, now place the next leaf on top of it with pointed side down and apply another layer of besan.
Continue this process with 4-5 leaves. Now start rolling the layers from one end, tuck in the edges along the length when you start rolling.
Apply a little besan paste where the ends meet. The besan helps to hold ends together.
Use Idli steamer or pressure cooker to steam this alu leaves roll.
Place the roll on a steamer and cook on steam for 25-30 minutes
After 25-30 mins, remove the roll from steamer and keep aside to cool. Once the roll cools down cut it into slices.
Alu vadi is ready. Deep fry or shallow fry these vadi's as per your preference.
These tasty alu vadi can be eaten as it is without frying.
Garnish with grated coconut and coriander leaves.
Tip: You may also temper the alu vadi from above, by heating oil in small kadhai and adding mustard sees, sesame seeds,hing and curry leaves. Pour this tempering on alu wadi and enjoy!
By: Anjali Purandare
1 bunch of Alu leaves
1/2 cup Tamrind pulp
1 cup Gul (Jaggery)
1 cup Besan
2 tbsp Ginger paste
1 tbsp Green chilly paste
1 tsp Red chilly powder
2 tsp Cumin powder
3 tsp Corinader powder
1 tsp Turmeric powder
2 tbsp Sesame seeds (Til)
Salt to taste
Water
Oil
Method:
Wash the alu leaves and cut the stalk from the leaves.
Pat dry the leaves with a clean and dry cloth.
In a bowl mix gul (Jaggery) and tamarind pulp before hand and leave it for 30 minutes.
In another bowl add besan, ginger & green chilly paste, Red chilly powder, cumin & coriander powder, Turmeric powder and salt. Mix well. Now add Gul-tamarind mixture and sesame seeds and mix all the ingredients well.
Add little water from time to time to form a thick batter.
Assemble:
Spread the leaves on a plain surface, start with the biggest leaf first. Spread the leaf pointed side up and apply a layer of the besan mix, now place the next leaf on top of it with pointed side down and apply another layer of besan.
Continue this process with 4-5 leaves. Now start rolling the layers from one end, tuck in the edges along the length when you start rolling.
Apply a little besan paste where the ends meet. The besan helps to hold ends together.
Use Idli steamer or pressure cooker to steam this alu leaves roll.
Place the roll on a steamer and cook on steam for 25-30 minutes
After 25-30 mins, remove the roll from steamer and keep aside to cool. Once the roll cools down cut it into slices.
Alu vadi is ready. Deep fry or shallow fry these vadi's as per your preference.
These tasty alu vadi can be eaten as it is without frying.
Garnish with grated coconut and coriander leaves.
Tip: You may also temper the alu vadi from above, by heating oil in small kadhai and adding mustard sees, sesame seeds,hing and curry leaves. Pour this tempering on alu wadi and enjoy!
By: Anjali Purandare
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