BARC has developed a technology for preparing 2 Ethnic Snacks from Maharashtra: Aluvadi and Kothimbirvadi. Characteristics developed are enhanced shelf life for 3 months retaining the colour, texture and original taste. This ready to fry snack is not just convenient but also nutritious. Predominant ingredient of Aluvadi is Colocasia (Colacasia esculenta) leaves. Alu leaves in Marathi is seasonal and is highly underutilized in spite of being power packed with various phytochemicals, nutrients, micronutrients and bioactive compounds. The major ingredient of the Kothimbirvadi is Coriander (Coriandrum sativum L.) leaves which is an important medicinal and culinary herb. In Food Technology Division we have developed a technology to preserve the roll of Aluvadi and log of Kothimbirvadi at ambient conditions for 3 months. The technique uses radiation processing and vacuum packaging. The product is thus shelf stable and microbiologically safe with superior quality, without compromising sensory quality and with no added preservatives.

1. 3 months shelf life at ambient conditions
2. Convenient food with export potential
3. Prepared from locally available ingredients
4. No sophisticated process involved
5. Vegan and Gluten Free

There are many traditional ethnic snacks from Maharashtra which include Aluvadi and Kothimbirvadi. These dishes are now gaining audience in hotel menus and also eaten as starters before the main course. The preparation process is tedious and also requires skilled manpower. This nutritious snack is highly perishable and tastes best when served hot. In ethnic restaurants the rolls of Aluvadi and logs of Kothimbirvadi (see pictures) are steamed, stored in deep-freezer and later shallow fried or deep fried just before serving. The steamed rolls are highly perishable, they retain its freshness in refrigerator for only 5 days and even though frozen rolls has good shelf life, they do not cut clean and fry well, hence compromising the texture for which these snacks are craved for. In current market these products are less explored and have a huge potential in convenient food marketing in both domestic and hotel industry. Hence, BARC has created a simple yet effective process to extend the shelf life of these steamed vadis. The product has shelf life of 3 months at ambient conditions. These ready to fry convenient vadis does not require thawing and retains its shape, taste and texture. The sensory attributes are good.

RAW MATERIALS

1. The raw materials required for preparation of Aluvadi and Kothimbirvadi are readily available locally.

EQUIPMENTS

1. Weighing balance.
2. Steamer.
3. Packaging machines.

SPACE

1. A room of 450 sq. ft. area (30 ft. x 15 ft.) for mixing flour, dough preparation, steaming and packaging.

Power

1. Both single and three phase power connection.

MANPOWER

1. One skilled worker and two un-skilled workers would be adequate for production of 100 kg per day. Actual manpower would depend on production capacity.