In a bowl, take the wheat flour, gram flour, Red chili powder, Turmeric powder, Salt and hot oil.
Knead to a stiff dough. Add as little water as required and let it rest aside for 30 mins.
Wash and chopped the coriander leaves finely and add to the pan, simmer for a while till the leaves are cooked.
In a bowl, mix tamarind pulp, Garam Masala and oil. Keep it aside.
Spread a spoonful of Tamarind - Garam Masala paste over it.
Place a spoon of the coriander masala and spread evenly
Then tightly roll out over the stuffing and completely seal the ends.
The roll will finally look like this.
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Today is the last day for BM group 1, will be starting group 2 tomorrow.
Check out the Blogging Marathoners doing BM#5 along with me
Recipe
Pudachi Wadi | Coriander Rolls – Maharashtrian Special | Indian Cooking Challenge for April | How to make Pudachi Wadi Step By Step Recipe!
Ingredients
For the Outer Covering
- 1 cup Gram Flour / Besan
- 1 cup Wheat Flour
- 1/2 tsp Red Chilli Powder
- Turmeric Powder
- 3 tsp Cooking Oil (hot) / Mohan
- Salt to taste
For the Stuffing
- 2 cups Coriander Leaves
- 3/4 cup Coconut Grated
- 2 tsp Poppy Seeds / Khuskhus
- 3 cloves Garlic
- 1 tsp Green Chilly - Ginger Paste
- 1 tsp Red Chilli Powder
- 2 tsp Lemon Juice
- Salt to taste
For the Paste
- 1 tsp Garam Masala / Kala Masala
- 1 tsp Cooking Oil
- 2 tsp Tamarind Pulp
Instructions
How to make Pudachi Wadi | Coriander Rolls
For the Covering
- In a bowl, mix all the ingredients and with some water knead a stiff dough. Let it rest for 30 mins. This is important as the first batch that rested well came out well done.
For the Coriander Stuffing
- Wash and finely chop the coriander leaves.
- Heat a non stick pan with 1 tsp of cooking oil, add the ginger - chili paste, finely chopped garlic. Then, add the dry coconut, poppy seeds, sesame seeds and salt. Keep stirring else, the coconut will get burnt. Then, add the chopped coriander leaves. Cook for 2 - 3 mins. When it is done, add lemon juice.
- Remove from fire and allow to cool.
To make Paste
- In a bowl, take the tamarind pulp, garam masala and cooking oil. Mix well.
To assemble the Pudachi Wadi
- Heat a pan with cooking oil for deep frying.
- Pinch out small balls, the size of ping pong balls. Roll out a 6" disc. The discs should not be very thin or thick.
- Spread a spoonful of the paste over the disc. Then, take 1 tsp of the coriander stuffing, spread it evenly on the top. Starting from one side tightly roll over the stuffing.
- You can do this two ways - you can either flip both sides over each other and close tightly, else you can roll and flatten on all sides.
- Make sure the openings are closed on all sides.
- When the oil is hot, deep fry these rolls and cook on both sides.
- Drain when it is done.
- Serve with chutney of choice like Imli chutney, Pudina Chutney. I served with Tomato Sauce, and we simply loved it.
lata raja says
I enjoyed the challenge Valli. Thanks for choosing these. I see you have made the rolls really long (compared to mine) and they have been uniformly fries too...no bubbles and such. I need to be more patient to avoid such I guess!
Divya.M says
it was really nice preparing this valli... looks awesome
Aarthi says
Sounds interesting..but looks so good
Nutan says
I have posted the link. Enjoyed the challenge and this new recipe. Thanks!
Gayathri Kumar says
The rolls were so tasty. These rolls are so new to me and I enjoyed preparing these. Thanks a lot Valli for teaching us a new snack.
vaishali sabnani says
i can smell them rt here!! the tamarind n coconut..mmm...i have to ask my maharashtrian friend as to y have i been deprived of such a lovely dish....lovely recipe:))
Usha says
I am yet to make it!! But it is only 5:35 am in my part of the world and have plenty of time...the only unfortunate thing about making it today is the weather... Perfect weather for a deep fried snack but a terrible day for the photo session, as we have rain and mostly clouds in the forecast for most of the dayIt is raining heavily right now.
Priya says
Yumm, feel like having those crispy wadis,i'll be posting mine tonite..thanks for this wonderful challenge Valli,loved it..
nivedita says
Hi Valli,
loved the wadi's. thanks for choosing this for the challenge.
Angie's Recipes says
Those coriander rolls look so crunchy and wonderfully delicious!
Mélange says
The Wadis look perfect and tempting Srivalli.That's such a great fun to do.Can I participate in this wonderful event ?
Priya (Yallapantula) Mitharwal says
Ooooooooooh !!! Yum, with all the BM cooking, I didn't get time to cook this, hoping to be able to make it.
Pavani says
We really enjoyed this month's challenge Valli. What's not to like about deep fried besan and coriander, a little time consuming but really worth it at the end. Thanks for choosing an interesting dish and looking forward to next month's challenge.
Your wadis look crisp and yummy.
Andy says
Hi Valli,
I finally did it... though with just hours to spare..but still. Loved this recipe. Am so glad to add this recipe to my blog!!
veena krishnakumar says
looks lovely valli. i enjoyed his challenge. thank you
Sanctified Spaces says
Enjoyed the Wadis Valli.Yumm.
Cool Lassi(e) says
Never heard of such a dish before. They look sooo tempting! Bookmarking it!
Valli, I had left my opinion about the 2 dishes(Muffin and Halwa) a couple of days ago. Check it out when you have time!
harini-jaya says
Thanks Valli. We enjoyed this snack from Maharashtra. Just posted n linked mine.
SouthIndianHome says
Srivalli, I prepared these rolls today for evening snack and we liked it a lot.A totally new recipe to me and really enjoyed making it.Though it seems tough, the recipe was quite easy to fix.
SravsCulinaryConcepts says
so perfectly done and looks so yummy !!
Scraps says
Definitely a recipe worth the effort--thanks for choosing this one, Srivalli!
Khaugiri says
Hey thanks dear for reffering my recipe....I just missed it this time. Nice to see my recipe in ICC 🙂
divya says
Looks super crispy n yummy...nice snack..:)
nivedita says
HI VALLI
NOT ABLE TO OPEN PRIYA AND SUMA'S BLOGS, PLEASE LET ME KNOW ARE YOU ABLE TO OPEN IT?
Archana Vivek says
I enjoyed making this dish this time. Love your color.