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Pudachi vadi
Maharashtrian

Maharashtrian

Pudachi Vadi

  • Duration: 25 minutes
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

The beautiful aroma of fresh coriander leaves, that’s what pudachi vadi is all about. Pudachi vadi, which resembled stuffed triangular cylinders is also known as bakarwadi.

Trivia Tadka

The beautiful aroma of fresh coriander leaves, that’s what pudachi vadi is all about. Pudachi vadi, which resembled stuffed triangular cylinders is also known as bakarwadi. 

Ingredients

  • Gram flour (besan) (1 cup)
  • Wheat flour (atta) (1 cup)
  • MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • Hot oil (2 tsp)
  • Salt (To taste)

For Stuffing

  • Coriander leaves (hara dhania), finely chopped (3 cup)
  • Fresh coconut, grated (1 cup)
  • Roasted poppy seeds (khus-khus) (2 tbsp)
  • Garlic cloves (lassan) (4 to 6)
  • Green chillies (2-3)
  • MTR Lal Mirch/Red Chili Powder (1 tsp)
  • Sugar (1 tsp)
  • Lemon juice (2 tsp)
  • Salt (To taste)

For paste

  • MTR Garam Masala Powder (1 tsp)
  • Oil (1 tsp)
  • Tamarind pulp (2 tsp)

Method

  • Mix all ingredients and knead it into stiff dough with some water.
  • Wash and finely chop the hara dhania.
  • Take 1 tsp of oil and fry garlic and chopped green chillies. Then, fry coconut, khus-khus, and hara dhania one by one for 1 to 2 minutes. Let them cool. Mix all the ingredients of the stuffing and coarsely grind them in a mixer.
  • Take a small ball of dough and roll it like a roti. It should neither be very thick nor very thin. Now apply 1 tsp of the paste (a mixture of MTR Garam Masala Powder, oil, and tamarind pulp) on the roti. Do not spread it till the edges.
  • Now, place 2 to 3 tsp of the stuffing in the centre.
  • Then, overlap both the sides to make a roll. Seal both the ends with little paste by pressing the ends with your fingertips.
  • Deep fry these rolls on medium flame.
  • Cut from the middle and serve the pieces with green chutney.

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