Pudachi Vadi | Pudachi Wadi Recipe

Pudachi vadi

Pudachi vadi

 

Do you love snacking on those Bhakarwadi you made last time? Is it your favorite tea companion? Then you are at the right place because today I have brought a sister recipe of the ever favorite Bhakarwadi, that is Pudachi Vadi. Made in a similar manner and with few similar ingredients, these two recipes still consist of their own flavor and essence that makes them different from one another. The secret to perfect Pudachi Vadi is to fry it to perfection. An excellent pick for the days you crave for deep fried food as though oil fried, the stuffing in these vadis are healthy as it is filled with coriander and coconut. With a hint of tang, these fried Vadis are an absolute delight with hot masala tea. For similar Recipes check out: Peas and Onion Puri Recipe, Bhakarwadi Recipe, Namak Pare Recipe, Sabudana Vada Recipe.

So, let’s get started with Pudachi Vadi Recipe;




 

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Total Time: 30 Minutes

Serves for 4

 

Ingredients for Cover:

 

1) 1 cup besan (Gram Flour)

2) 1 cup all purpose flour

3) 1/2 tsp red chilly powder

4) 1/2 tsp turmeric powder

5) 2 tsp hot oil

6) Salt to taste

 

 Ingredients for Stuffing:

 

1) 3 cup chopped coriander leaves

2) 1 cup grated fresh coconut

3) 2 tbsp. roasted poppy seeds

4) 4-6 garlic cloves

5) 2 green chillies

6) 1/2 tsp red chilly powder

7) 1 tsp lemon juice

8) 1 tsp sugar

9) Salt to taste

10) 1/2 tsp garam masala

11) 1 tsp oil

12) 2 tsp tamarind pulp

 

Other ingredients:

 

Oil for deep frying

 

Method:

 

For Making dough:

In a mixing bowl, take besan, all purpose flour, red chilly powder, turmeric powder, 2 tsp hot oil, salt and sufficient water, knead stiff dough and keep aside.

 

For making Stuffing:

Wash and chop the coriander leaves.

In a pan heat 1 tsp oil add chopped garlic, green chillies, then fry grated coconut, poppy seeds and coriander leaves one by one and sauté for 1-2 minutes, let it cool, mix all the remaining ingredients of stuffing and coarsely grind the mixture.

 

How to proceed further:

Make a small sized ball of dough.

Take one small sized ball and roll it into circle like chapatti. It should not be thick or thin.

Apply 1 tsp of tamarind pulp oil and garam masala mixture on it.

Now place 2 tsp of stuffing in the center

Overlap both the sides and make a roll.

Seal the roll by pressing the ends.

Heat oil and deep fry rolls on medium heat.

Cut the rolls and serve hot.

 

Method:

For Making dough:

In a mixing bowl, take besan, all purpose flour, red chilly powder, turmeric powder, 2 tsp hot oil, salt and sufficient water, knead stiff dough and keep aside.

 

Pudachi vadi

Pudachi vadi

 

Pudachi vadi

Pudachi vadi

 

Pudachi vadi

Pudachi vadi

 

Pudachi vadi

Pudachi vadi

 

For making Stuffing:

Wash and chop the coriander leaves. In a pan heat 1 tsp oil add chopped garlic, green chillies, then fry grated coconut, poppy seeds and coriander leaves one by one and sauté for 1-2 minutes, let it cool, mix all the remaining ingredients of stuffing and coarsely grind the mixture.

 

Pudachi Vadi

Pudachi Vadi

 

Pudachi vadi

Pudachi vadi

 

Pudachi vadi

Pudachi vadi

 

Pudachi vadi

Pudachi vadi

 

Pudachi vadi

Pudachi vadi

 

How to proceed further:

 

1) Make a small sized ball of dough. Take one small sized ball and roll it into circle like chapatti. It should not be thick or thin.

 

Pudachi vadi

Pudachi vadi

 

2) Apply 1 tsp of tamarind pulp oil and garam masala mixture on it.

 

Pudachi vadi

Pudachi vadi

 

3) Now place 2 tsp of stuffing in the center. Overlap both the sides and make a roll. Seal the roll by pressing the ends.

 

Pudachi vadi

Pudachi vadi

 

4) Heat oil and deep fry rolls on medium heat.

 

Pudachi vadi

Pudachi vadi

 

5) Cut the rolls and serve hot.

 

Pudachi vadi

Pudachi vadi





  1. Its damn yummy..:-D

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *