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Alu-Besan Panachi Vadi (Patavadi)

  • How to make alu patavadi bhaji:
         Aluche/Dhopiche/Pothiche (Pann) leaves are some of the common names in Marathi.
         These leaves are available in market. These leaves are used to make a nice sabji/curry.
         It is also made in pinwheels-this recipe I will be posting soon.
         Heres' the recipe. Do try it as a variety in your everyday routine meals. I am posting
         the photo of leaves. You should buy the ones with dark blackish stem.

  • Ingredients:
          1. Alu leaves (6 no)
          2. Besan/Chana dal flour
          3. Oil (1 tblspn)
          4. Mustard seeds
          5. Cumin seeds
          6. Onion (1 no chopped)
          7. Tomato (1 no chopped)
          8. Red chilli powder (2 tspn)
          9. Lemon juice (of half lemon)
         10. Turmeric powder
         11. Salt to taste
         12. Coriander leaves
         13. Garam Masala (1 tspn-optional)
         14. Garlic-ginger paste
         15. Curry leaves
         16. Water

  • Preparation & Cooking:
          1. Wash the alu leaves 2-3 times. Take out the stems of the leaves.
          2. Finely chop the alu leaves. Add 2-3 tblspn ofchana dal flour to the chopped 
              alu leaves.
          3. Add 1 tspn of turmeric powder & red chilli powder to the chopped leaves.
          4. Add the lemon juice & salt to the chopped leaves.
          5. Add water slowly to this mixture. Make a small dough like of this mixture,
              little soft.
          6. Grease your palms with oil. Take the dough in your palms & place it on a 
              plate with holes for steaming.
          7. Boil about two cups of water in a large bowl. Place this plate over the bowl.
          8. Cover the plate & steam cook the vadi mixture for 15 mins.
          9. Take it off the steam & cool for some time.
         10. Side by side prepare the gravy. Heat 1 tblspn of oil to kadhai/wok.
         11. Add mustard & cumin seeds. Add the curry leaves.
         12. Add the chopped onion & saute till it is brown in color.
         13. Add the garlic-ginger paste & saute for 1 min.
         14. Add the 1 tspn of red chilli powder & turmeric powder. Saute for 2 mins.
         15. Add salt to taste. Add little less as salt is added in the vadi mixture also.
         16. Add 1 tspn garam masala. Cook for some times & add 1 cup of water.
         17. Let the water come to a boil & cook for 5-10 mins.
         18. The vadi & gravy both are ready. Let the gravy cool down to room 
         19. Once the gravy cools down add the vadi & serve by garnishing with 
               coriander leaves.

  • Serves: Two.



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