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Explore Lati Vadiसाताऱ्याची पारंपरिक लाटीवडी म्हणजे मसाल्यांचा खमंगस्वाद आणि कुरकुरीत तळणी यांचा अप्रतिमसंगम with 142,830 views, 2,583 likes, and 29 comments. Experience the impact of this video content that has captured audience attention.

Ingredients🌷 For the Stuffing: Grated dry coconut – ½ cup Sesame seeds / Til – 2 tbsp Poppy seeds / Khus Khus – 1 tbsp Karale – 2 tbsp [traditional Satara-Sangli ingredient] Garlic cloves – 12-15 cloves Cumin seeds / Jeera – 1 tsp Fresh coriander / Cilantro – ¼ cup, finely chopped Onion-garlic masala – 2 tsp Red chili powder – 1 tsp Turmeric powder – ½ tsp Coriander powder – ½ tsp Salt – to taste Sugar – 1 tbsp Lemon juice – ½ tbsp Oil – 1 tbsp For the Dough/Covering: Wheat flour – 1 cup Gram flour / Besan – 1 cup Salt – to taste Turmeric powder – ½ tsp Red chili powder – ½ tsp Coriander powder – ½ tsp Sesame seeds – 1 tsp Ajwain / Carom seeds – ½ tsp Hot oil / Moyan – 2 tbsp Water – ~½ cup, adjust as needed For Cooking: Oil – for deep frying Method: Make the stuffing🌷 Dry roast grated coconut, sesame seeds, poppy seeds, and karale on low flame until light golden and aromatic. Let it cool completely. Grind the cooled mixture with garlic cloves and cumin seeds to a coarse powder. Mix in chopped coriander, onion-garlic masala, red chili powder, turmeric, coriander powder, salt, sugar, lemon juice, and 1 tbsp oil. The stuffing should be slightly moist but crumbly. Prepare the dough🌷 In a bowl, mix wheat flour, besan, salt, turmeric, red chili powder, coriander powder, sesame seeds, and ajwain. Add 2 tbsp hot oil and rub it into the flour with your fingers for crispiness. Gradually add water and knead into a firm, smooth dough. Cover and rest for 10-15 mins. Assemble the Lati Vadi🌷 Divide the dough into 2-3 portions and roll each into a thin circle. Spread an even layer of stuffing over the rolled dough. Roll it up tightly like a log/swiss roll and seal the edge with a little water. Steam the rolls🌷 Place the rolls in a greased steamer and steam for 15-20 mins on medium heat until cooked through. Let them cool for 10-15 mins, then slice into 1-1.5 inch thick rounds. Cooling helps them hold shape while frying. Deep fry🌷 Heat oil on medium flame and fry the sliced pieces in batches until golden brown and crispy on all sides. Drain on paper towels. Serve🌷 Serve hot with chai as a tea-time snack. It stays crispy for 4-5 days in an airtight container. Tip: Steaming before frying is key — it cooks the inside and prevents the vadi from soaking too much oil while frying.

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