Alu Vadi

1. Pour besan into a bowl.
   1. Add rice flour, red chili powder, turmeric powder and salt.
   2. Mix ingredients well.
2. Soak tamarind and jiggery in water and boil.
   1. Let cool.
   2. Mash the tamarind and jiggery into a pulp.
   3. Mix well.
3. Add water a little at a time and make into a thick paste.

Note:The consistency of the batter shouldn’t be too thick of too thin and should spread easily.

               1.Beat the batter until it becomes light.

1. Wash and dry the alu leaves.
   1. Cut the leaf as close to the stalk as possible.
   2. Flip it over and roll with a rolling pin. This reduces the shallowness of the leaf and helps in making the leaves a little flat.
2. Use the biggest leaf as a base.
   1. Spread batter evenly over the leaf using hands or spoon.
3. Place a smaller leaf above the first leaf and spread the batter over it.

Note: You can use as many leaves as you want.

7. Fold the base part of the leaves first and spread batter on it again.
   1. Fold the sides and spread the batter again.
   2. Start making a roll, spreading batter over each fold.

Note: Be careful not to make the roll too tight.

8. Heat up water and place the pot in a cooker.
   1. Grease a dish with oil and place it in the pot.
   2. Place the rolls on the dish with the sealed side facing down.
9. Close the lid and steam on medium heat for 15 minutes.
10. Let it cool down and cut the roll into ½ in wide pieces.

Note: The thinner the vadi is, the crispier it will be.

11. Heat up oil.
    1. Drop the vadi in oil and fry until it reddenson both sides.
12. Remove alu vadi out of oil, drain excess oil, and transfer them into a plate.
13. Add sesame seeds and oil in a tadka pan.
    1. Fry nicely and add the fried alu vadi.
    2. Alu vadi is ready.

Note: You can store the bag in the freezer for about a week.Take it out 1 hour before making, bring it to room temperature, fry it and eat.