Pudachi Vadi

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)
•    Lal Mirch Red Chilli Powder (1/2 tsp)                             
•    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)
•      Lal Mirch Red Chili Powder (1 tsp)
•      Sugar (1 tsp)
•      Lemon juice (2 tsp)
•             Salt (To taste)

 For Paste           

•       Garam Masala Powder (1 tsp)
•            Oil (1 tsp)
•             Tamarind Pulp (2 tsp)

Methods

•  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 (mixture of 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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