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Explore Crunchy Maharastrian Alu Vadi 🤤 🔥 #shorts with 36,195,324 views, 516,708 likes, and 1,268 comments. Experience the impact of this video content that has captured audience attention.

#asmr #aluvadi #maharashtrianfood #CrispySnacks #IndianStreetFood What's the perfect combo for Alu Vadi? Chai ☕ or Chutney 🌶️ Maharastrian Alu Vadi Recipe: Ingredients: For the Besan (Gram Flour) Mixture: 2 cups of Besan (gram flour) 2 tbsp Rice flour (optional, for crispiness) 1 tbsp Tamarind pulp 1 tbsp Jaggery (grated) 1 tsp Red chili powder 1 tsp Turmeric powder 1 tsp Coriander powder 1 tsp Cumin powder 1 tsp Garam masala 1 tsp Sesame seeds 1/2 tsp Hing (asafoetida) Salt to taste Water (as needed, to make a smooth paste) For the Vadi: 6–8 Alu (Colocasia) leaves (medium to large, fresh) 1 tbsp oil (for greasing) For Tempering (Tadka): 1 tbsp oil 1 tsp mustard seeds 1 tsp sesame seeds 5–6 curry leaves Step-by-Step Recipe: Step 1: Prepare the Alu Leaves Wash the Colocasia (Alu) leaves thoroughly and pat them dry. Cut off the thick veins from the back of the leaves using a knife to make them flexible. Step 2: Prepare the Gram Flour Paste Add Gram flour, rice flour, tamarind pulp, jaggery, red chili powder, turmeric, coriander powder, cumin powder, garam masala, sesame seeds, hing, and salt in a mixing bowl. Gradually add water and mix well to form a thick, smooth paste (not too runny). Step 3: Layer and Roll the Leaves Place a large alu leaf (smooth side down) on a flat surface. Apply a thin, even layer of the besan mixture on the leaf. Place another leaf on top and repeat the process for 4–5 leaves in total. Once layered, fold the sides inward and roll tightly like a log. Secure the roll by pressing gently to seal the edges. Step 4: Steam the Rolls Heat water in a steamer or idli cooker. Place the rolls in a greased steaming plate and steam for 20–25 minutes until firm. Once done, let the rolls cool and then slice them into 1/2-inch thick round pieces. Step 5: Tempering and Frying Heat 1 tbsp oil in a pan, add mustard seeds, sesame seeds, and curry leaves. Let them splutter. Add the sliced vadis and sauté until they turn crispy and golden brown on both sides. Step 6: Garnishing and Serving Garnish with grated coconut and chopped coriander. Serve hot with green chutney or tamarind chutney. Tips for Perfect Alu Vadi: ✔ Choosing Leaves: Use fresh, medium-sized Colocasia leaves (old leaves may cause itchiness). ✔ Tamarind and Jaggery Balance: The right balance of sour and sweet flavors reduces any itchiness from the leaves. ✔ For Crispy Vadis: Shallow-fry the vadis for extra crunch.

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