By Nandini Bhushan*
Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
Also try: Indian Food Recipes: Paplet Fry
Alu Vadi
The taste and aroma of alu vadi instantly evoke memories of the Mumbai rainy evenings spent with family and friends with casual conversation and friendly chat. It is indeed ritualistic in Maharashtra to make alu vadi in monsoon as the market is flooded with alu patta. The colocasia leaves are loaded with health benefits and these crispy and delicious fritters are indeed the perfect way to include it in our diet. A must try Maharashtrian recipe as the weather gets wet.
Ingredients
Alu patta : 10 to 12
Besan : 2 cups
Red chilli powder : 2 tsp
Turmeric powder : 1 tsp
Sesame seed : 2 tsp
Tamarind paste : 2 tsp
Jaggery : 1 tsp
Rice flour : 1 tsp
Salt as per taste
Oil for frying
Step 1
Wash the au leaves and pat them dry.
Step 2
In the besan add red chilli powder, turmeric powder, salt, jaggery, tamarind paste, sesame seed, rice flour and salt. Gradually add required water to make a smooth paste.
Step 3
Evenly spread the besan paste over it. Once done place the other leaf over it and coat with the mixture. Repeat the process with the remaining leaves.
Step 4
Carefully seal the edges and roll the leaves. Place it in a steamer and steam for almost 20 to 25 minutes.
Step 5
Once done let them cool.
Step 6
Slice them into roundles and shallow fry till golden brown. Serve it hot with chutney of your choice.
*Nandini Bhushan is a well-known food blogger
