Patodi Kothimbir wadi

Name: Patodi Kothimbir wadi
Total time: 3600 s
Yield: 30 Patodi
Cuisine: Indian
Ingredients: 1 kg fresh coriander leaves; as needed Oil for deep frying; 1/4 kg roasyed groundnuts; 1/4 kg roasted daliya/futa chana; 1 cup roasted sesame seeds; 2 tsp roasted poppy seeds; 1/4 kg dry grated roasted coconut; 2 tsp finely chopped cashews and almonds; 1 tsp charoli; 2 tsp raisins; 2 tsp chilli powder; 1/2 tsp turmeric powder; 2 tsp coriander powder; 1 tsp jeera (cumin)powder; 1 tsp chaat masala; 2 tsp sugar powder; 1 tsp Amchur powder; to taste Salt; 2 large onions; 10 garlic pods; 1 inch ginger; 1 tsp roasted coriander seeds; 1 tsp roasted jeera(cumin); 6 green chilies; 2 cups besan; 1/4 cup rava; 1 tsp chilli powder; 1/4 tsp turmeric powder; to taste Salt; 2 tsp mohan

Bhagyashree Manjre @cook_18597806

Secunderabad

#ebook Traditional Maharashtrian style kothimbir wadi.

Bhagyashree Manjre @cook_18597806

Secunderabad

#ebook Traditional Maharashtrian style kothimbir wadi.

Saved

Ingredients

1 hr

30 Patodi

1 kgfresh coriander leaves
as neededOil for deep frying
Dry ingredients
1/4 kgroasyed groundnuts
1/4 kgroasted daliya/futa chana
1 cuproasted sesame seeds
2 tsproasted poppy seeds
1/4 kgdry grated roasted coconut
Dry fruits
2 tspfinely chopped cashews and almonds
1 tspcharoli
2 tspraisins
Dry spices
2 tspchilli powder
1/2 tspturmeric powder
2 tspcoriander powder
1 tspjeera (cumin)powder
1 tspchaat masala
2 tspsugar powder
1 tspAmchur powder
to tasteSalt
Dry masala
2large onions
10garlic pods
1 inchginger
1 tsproasted coriander seeds
1 tsproasted jeera(cumin)
6green chilies
Puri dough for stuffing
2 cupsbesan
1/4 cuprava
1 tspchilli powder
1/4 tspturmeric powder
to tasteSalt
2 tspmohan
1 tspsugar

Saved

Steps

1 hr

1

Clean the coriander leaves 2-3 times strain the water and dry it completely in air or under sunlight. Now finely chopped the coriander leaves and keep it ready.
2

Puri Dough: Take a bowl add all the ingredients and make a soft dough by adding water. Let it rest for 30 mins.
3

For Dry masala take a mixer grinder jar and make a coarse paste by adding all ingredients.
4

For Dry ingredients again take a grinder and make a coarse powder.
5

Now keep a thick bottom pan on low flame and add 2 tbs oil, add dry masala paste made in step-3 once the oil is hot. Cook well untill the oil starts leaving the pan.
6

Once the dry masala is cooked properly add dry ingredients powder made in step-4, dry spices mix well and should cook nicely. Lastly add dry fruits. Let it cool for sometime.
7

Once the masala is cooled down completely add finely chopped fresh coriander leaves and mix well.
8

Make a small puris out of dough and add stuffing and cover it from all 4 sides by applying little water to the edges.
9

Keep a kadhai on medium flame add oil for deep frying and fry the patodi/kothimbir wadi one by one till golden Colour. It's ready to eat hot. In maharashtra patodi is served with Shrikhand.