Pudachi Vadi

Name: Pudachi Vadi
Cuisine: Indian
Ingredients: For Cover-; 1 bowl all purpose flour (maida); 1 bowl gram flour (besan); 1/4 bowl hot oil for moyan; 3/4 tsp coriander powder and cumin powder each; 1/2 tsp turmeric powder and red chilli powder each; Salt as per taste; For Stuffing-; 3 bowls fresh coriander (rinsed, dried, chopped); 2 tbsp poppy seeds; 3/4 bowl desiccated coconut (fresh coconut can also be used); 1 medium onion (optional); 1.5 tbsp Garlic-Ginger-Green chilli paste; 1/4 tsp asafoetida; Oil to saute; 1 tsp red chilli powder, coriander powder, cumin powder each; to taste salt; 2 tsp Lemon juice; to taste sugar; Handful dry fruits (cashews, raisins, chironji); 1/4 bowl oil + Goda Masala to spread inside the cover; Oil for deep frying

Shubha Salpekar Deshmukh @shubha

#Cookoff Hyderabad
Pudachi vadi (Maharashtrian Coriander Rolls) is a very popular snack in Maharashtra. This recipe is it's Vidarbhian version made especially during winters, when plenty of fresh coriander is available. Stuffing is made of coriander, coconut, poppy seeds, dry fruits and a few special spices, whereas outer layer is of all purpose flour and gram flour mixed in equal proportion.

Shubha Salpekar Deshmukh @shubha

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Ingredients

For Cover-
1 bowlall purpose flour (maida)
1 bowlgram flour (besan)
1/4 bowlhot oil for moyan
3/4 tspcoriander powder and cumin powder each
1/2 tspturmeric powder and red chilli powder each
Salt as per taste
For Stuffing-
3 bowlsfresh coriander (rinsed, dried, chopped)
2 tbsppoppy seeds
3/4 bowldesiccated coconut (fresh coconut can also be used)
1medium onion (optional)
1.5 tbspGarlic-Ginger-Green chilli paste
1/4 tspasafoetida
Oil to saute
1 tspred chilli powder, coriander powder, cumin powder each
to tastesalt
2 tspLemon juice
to tastesugar
Handfuldry fruits (cashews, raisins, chironji)
1/4 bowloil + Goda Masala to spread inside the cover
Oil for deep frying

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Steps

1

Rinse coriander, spread on a paper or towel and let it dry. Chop it finely once it is completely dried.
2

Dry roast poppy seeds, desiccated coconut till they become light brown.
3

Heat little oil in a pan. Fry dry fruits. Add ginger-garlic-chilli paste. Add finely chopped onion, saute till it becomes little brown. Add all other spices. Mix well.
4

Take a mixing bowl, add this mixture to coriander, salt, sugar, lemon juice & mix gently. Don't let the coriander change it's colour.
5

Knead a semi soft dough using maida, besan, spices, salt, hot oil and water. Cover it and keep it aside for 20 minutes.
6

Make lemon sized balls of this dough. roll it into 5" oval disc, spread (goda masala + oil) mix on it, put the stuffing in the center, spread it lengthwise. Apply little water along it's perimeter. Fold lenghtwise and then fold the small edges too. Close the edges tightly.
7

Deep fry all these vadis on low-medium flame. Serve hot with sauce/curd chutney. Enjoy!