Pudachi Vadi

                           

Pudachi Vadi

पुडाची वडी

Cooked, tested & tasted by: Snehalata Fadnavis

Photo credit: Snehalata Fadnavis  

Course: Savoury

Ingredients:

  

For the dough:

• 3 vati besan (gram flour)

• 1 vati maida (refined flour)

• 1tbsp mohan (hot oil)

• Ova (Carom) powder

• Cumin powder

• Sour curd

• Salt

• Rice flour to dust

• Oil for deep frying

For the stuffing:

• 250gm coriander

• 2 large onions

• 1.5 - 2 inch ginger (lemon sized)

• 20 garlic cloves

• 1 tbsp roasted peanut powder

• 1 tbsp khus khus (poppy seeds)

• 1 vati grated dry coconut

• Red chili powder to taste

• Green chilies for added taste, proportion lesser than red chili powder

Spread/ paste for the pudachi vadi:

• 1 tbsp kala/ pakka masala to be mixed with hot water

• 1 lemon squeezed

Procedure:

For the stuffing:

1. Separate the leaves. Discard the stalk. Wash the leaves well.

2. Spread the leaves on a clean absorbent cloth and let them dry completely preferably overnight.

3. Finely chop the dried coriander leaves and keep them aside.

4. Heat up a pan.

5. Dry roast grated dry coconut  on medium flame until it gets a nice golden colour.

6. Let it cool on a plate.

7. Add khus khus in the pan. Dry roast it.

8. Let it cool on the plate. Add the  peanut powder to it.

9. Heat oil in the same pan.

10. Saute onions till they turn soft.

11. Add garlic. Saute it till it's raw aroma goes away.

12. Add red chili powder, green chilies. Stir it well.

13. Take it off the flame and let it cool completely.

14. Add the finely cut coriander and mix everything well.

15. The stuffing is ready.

For the dough:

1. In a bowl take besan and maida.

2. Add salt, carom and cumin powder. Mix well.

3. Add hot oil/ mohan and mix well with a spoon.

4. Add sour curd and knead the dough.

5. Let it rest for an hour.

For making the pudachi vadi:

• In a bowl mix kala masala in warm water.

• Add the lemon juice to it.

• This is the paste to spread over the base of the vadi.

• Pinch out  a small ball from the dough and smoothen it out.

• Roll into a thin chapati. You could dust rice flour while rolling.

• Spread the paste on it.

• Place enough stuffing at the center of the chapati.

• Bring top end of the chapati to the center. Fold the other end in such a way that both the ends overlap. Seal both the edges on the sides. Looks like a wrap.

• Seal it well.

• Heat oil in a pan.

• Slide the vadi in the oil and deep fry on low to medium flame.

• Fry until the vadi is nice and crisp from both the sides.

• One vadi wrap to be cut into smaller rolls of 2 or 3.

• Serve it with any chutney.

• It stays good for 3- 4 days. Tastes good even at room temperature.

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