Alu vadi

Name: Alu vadi
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 bunch alu leaves (8 to 10); 1 bowl Garam flour; 1 spoon rice flour; 1 spoon jeera/dhaniya powder; to taste Salt; as required tamarind jaggery water(half bowl approx); 1 spoon red chilli powder; as required Oil for frying; 1 tbsp till; 1/4 spoon haldi; 1 spoon ginger garlic paste; as per need Some water for boiling alu vadi

Rupa Rishikesh Kshirsagar @cook_25554843

#tech2
#week2
Alu/Aloo vadi is very famous in Monsoon season. As these leaves are seen in this season specially. In English is called as taro leaves / colacasia leaves. It's taste is very good.

Rupa Rishikesh Kshirsagar @cook_25554843

#tech2
#week2
Alu/Aloo vadi is very famous in Monsoon season. As these leaves are seen in this season specially. In English is called as taro leaves / colacasia leaves. It's taste is very good.

Saved

Ingredients

30 min approx

4 people

1 bunchalu leaves (8 to 10)
1 bowlGaram flour
1 spoonrice flour
1 spoonjeera/dhaniya powder
to tasteSalt
For binding
as required tamarind jaggery water(half bowl approx)
1 spoonred chilli powder
as requiredOil for frying
1 tbsptill
1/4 spoonhaldi
1 spoonginger garlic paste
as per needSome water for boiling alu vadi

Saved

Steps

30 min approx

1

First clean the alu vadi leaves base and veins. And wash with water.
2

Now in a vessel mix all ingredients garam flour, rice flour, till, jeera dhaniya powder, red chilli powder, salt to taste, ginger garlic paste, haldi and tamarind jaggery water all together to form a paste. It should not be too liquid or like dough form.
3

Now take a leaf apply the paste on it, put another leaf on it apply paste on it.
4

Same way do till 4 leave and fold from all sides.
5

Grease the plate with oil so alu vadi will not stick to it. In a vessel heat water and keep a stand in it.
6

Above it keep alu vadi plate cover it and cook for 15 minutes medium to high flame.
7

After 15 minutes let it cool down and cut into pieces and fry it in deep / shallow oil on medium flame until golden brown colour. Enjoy garam garam but not very hot.