Tisi ki Vadi: A Taste of Home, Made with Love!

Namaste Dosto! Pranam! Kem Cho? Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens and ready to share another delicious secret straight from my family’s recipe book. Today, we’re diving into a dish that’s close to my heart: Tisi ki Vadi!

This isn’t just food, my friends; it’s a memory. For many of us in Maharashtra and parts of Central India, Tisi ki Vadi is more than just a tasty snack. It’s a tradition, a taste of home, especially during the cool winter months. You’ll often find mothers and grandmothers making huge batches of these during Makar Sankranti, Diwali, or just when the air gets a little nippy and everyone craves something warm and comforting. It’s a labour of love, shared with family and friends, a delicious way to celebrate togetherness.

A Little History Lesson (with a Pinch of Spice!)

Tisi ki Vadi, also known as Alsi ki Vadi, is a traditional Maharashtrian snack made from flax seeds (Tisi or Alsi). It’s been around for generations, passed down through families. The beauty of this dish lies in its simplicity. Rural communities traditionally made it using simple ingredients available in their homes. It’s a testament to how ingenuity and love can transform humble ingredients into something truly special.

Let’s Get Cooking!

Alright, enough chit-chat! Let’s get our hands dirty and create some magic.

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

Tisi (Flax Seeds): 1 cup
Besan (Gram Flour): 1/2 cup
Lal Mirch Powder (Red Chilli Powder): 1 tablespoon (adjust to your spice level!)
Haldi Powder (Turmeric Powder): 1/2 teaspoon
Dhaniya Powder (Coriander Powder): 1 teaspoon
Jeera Powder (Cumin Powder): 1/2 teaspoon
Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 tablespoon
Pyaz (Onion): 1 medium, finely chopped
Hara Dhaniya (Fresh Coriander): 2 tablespoons, finely chopped
Tel (Oil): 2 tablespoons + for greasing
Namak (Salt): To taste
Mutton/Chicken Keema (Minced Chicken): 1/2 cup (optional, for a non-vegetarian twist!)

Step-by-Step Instructions:

Roasting the Tisi: In a heavy-bottomed pan, dry roast the tisi on medium heat until they start to crackle and release a nutty aroma. Be careful not to burn them! This takes about 5-7 minutes. Once roasted, let them cool completely.
Grinding the Tisi: Grind the cooled tisi into a coarse powder using a grinder or mortar and pestle. Don’t grind it too fine, we want a little texture.
Making the Mixture: In a large bowl, combine the ground tisi, besan, red chilli powder, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, chopped onion, and fresh coriander. If you’re using the keema, add it now.
Adding the Oil: Add the oil to the mixture and mix well.
Adding Water: Gradually add water, a little at a time, and mix until you get a dough-like consistency. The dough should be firm but pliable.
Shaping the Vadi: Grease a plate or tray with oil. Take small portions of the dough and shape them into small, flat discs (vadi). You can make them round, square, or any shape you like!
Steaming the Vadi: Steam the vadi in a steamer or idli cooker for 15-20 minutes, or until they are firm to the touch.
Cooling and Serving: Let the vadi cool completely before serving.

Chef Curry’s Tips for the Best Tisi ki Vadi:

Roasting is Key: Don’t skip the roasting step! It brings out the nutty flavor of the tisi.
Spice it Up (or Down): Adjust the amount of red chilli powder to your liking. Remember, you can always add more, but you can’t take it away!
Texture Matters: Don’t over-grind the tisi. A little texture adds to the character of the vadi.
Patience is a Virtue: Let the vadi cool completely before serving. This will help them hold their shape.

Different Ways to Cook Tisi ki Vadi:

Gas Stove: The traditional method, steaming over a pot of boiling water.
Induction Stove: Works just like a gas stove, just adjust the heat settings accordingly.
Pressure Cooker: You can steam the vadi in a pressure cooker without the whistle. Add enough water to create steam and cook for 10-12 minutes.
Oven: Bake the vadi at 350°F (175°C) for 20-25 minutes, flipping halfway through.
Microwave: Not ideal, but in a pinch, you can microwave the vadi for a few minutes, checking frequently to prevent them from drying out.
Air Fryer: Air fry at 350°F (175°C) for 10-12 minutes, flipping halfway through, for a slightly crispy texture.
Slow Cooker/Crockpot: Not recommended for this recipe.

Nutritional Information (per serving, approximate):

Calories: 150-200
Protein: 8-10g
Fat: 10-12g
Carbohydrates: 10-12g
Fiber: 5-7g

(Note: Nutritional information may vary based on specific ingredients and portion sizes.)

Serving Suggestions:

Enjoy Tisi ki Vadi as a standalone snack with a cup of hot chai.
Serve it as a side dish with your favorite Indian meal.
Pack it in your lunchbox for a healthy and delicious treat.
Fry them lightly for a crispy and delicious snack.

A Final Word from Chef Curry:

There you have it, my friends! Tisi ki Vadi, a simple yet incredibly flavorful dish that’s sure to bring a smile to your face. It’s more than just a recipe; it’s a connection to our roots, a celebration of tradition, and a reminder of the love that goes into home-cooked meals.

So, what are you waiting for? Go ahead, try this recipe at home! Share these delicious vadi with your friends and family, and let them experience the magic of Tisi ki Vadi. I guarantee they’ll be asking for more!

Happy Cooking!

Your friend,
Chef Curry Do’pyaza!