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.
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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.
