सांगली विशेष लाटी वडी | Lati Vadi Recipe |सांगलीकर जमली का नक्की सांगा | Tea Snack MadhurasRecipe541

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#LatiVadi #लाटीवडी

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Lati vadi is a traditional Maharashtrian recipe. This is Sangli, western Maharashtra special recipe. This recipe is shared by our viewer, Sayali Inamdar. A little tedious recipe but worth a try. It tastes just awesome and turns out nice and crispy. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:

For Coating
• 1 cup Maida
• 1 cup Besan
• 1 tsp Red chili powder
• Turmeric powder
• Salt to taste
• 2 tsp smoking hot Oil
• Water
For Stuffing
• 1/4 cup white Sesame seeds
• 1/4 cup Karle / Khurasani
• 1 cup shredded dry Coconut
• 1 tsp Cumin powder
• 1 tsp Garlic paste
• Kanda lasun masala
• Salt to taste
• Finely chopped Coriander leaves
For Lati Vadi
• Poppy seeds
• Oil for frying

Method:
For Coating
• Take maida and besan into a dish.
• You can use wheat flour in place of maida.
• Add red chili powder, turmeric powder, salt and mix well.
• Add oil and mix well.
• When oil is mixed well and has cooled down add water to knead
the dough.
• The consistency of dough should be medium, neither too soft nor too stiff.
• Cover and rest the dough for about 10-15 minutes.
For Stuffing
• Heat up a pan on medium heat.
• Add sesame seeds and roast until these turn nice golden.
• Transfer the roasted sesame seeds into a blender jar.
• Add karale in the same pan and roast it well.
• Transfer these into the blender jar.
• Add dry coconut and blend everything into coarse powder.
• Transfer the blended powder into a dish.
• Add cumin powder, garlic paste, kanda lasun masala, salt,
coriander leaves and mix everything well together.
• The stuffing is all ready.
• You can store this stuffing in airtight container.
For Lati Vadi
• Take the dough and knead it to make nice and smooth.
• Take a small portion and smoothen it out.
• Roll a chapatti from it.
• The chapatti should neither too thick nor too thin. It should be a
little thinner than our regular chapatti.
• Spread poppy seeds over it and roll it just once so that poppy
seeds won’t fall off.
• Flip the chapatti over so that the side having poppy seeds will
face downwards.
• Spread the stuffing over it.
• Roll the chapatti into a roll. Fold and press it.
• Cut the roll into pieces and transfer it into a steamer.
• If you want you can grease the steamer pot with a little oil.
• Heat up about 1” water at the base of the steamer.
• Put other pot having lati vadi over it and close the lid.
• Steam the lati vadi on medium heat for about 10 minutes.
• You can use cooker, idly cooker or any pot or pan for steaming
this lati vadi.
• Transfer the steamed lati vadi into a dish.
• Heat up oil for frying lati vadi. Drop vadi into oil and fry until these
turn nice golden in color from both sides.
• Take the vadi out, drain excess oil and transfer into a dish.
• Lati vadi is all ready.
• This can be a good travelling snack.
• These remain good for about 7-8 days.

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