Pudachi Wadi | Corriander rolls | Indian Cooking Challenge for April

Pudachi Wadi is a Maharashtrian  recipe, Name itself makes us intresting . I have never heard of it till I saw it in Indian cooking challenge by Sri Valli  for the month of April , The recipe owner is Archana of tried and tested recipes. This is my second challenge and I made this at the last moment, I mean yesterday.  It was new to me and love to try it out. First I should say the recipe looked like a lengthy one. But when I started preparing it , it took me hardly 30min and it was easier and tastier too. I made it as a evening snack.  Coriander lovers like me, will surely love it.  Mainly the coating of tamarind paste makes this dish different. It gives a peculiar taste which attracts us.

              Here Khus – Khus is not available so I made it without khus khus. But I have mentioned in the recipe.  Next thing I want to share is shapes. In the main recipe she has given two types of shapes , one is like a rolls and other  was like a triangle. Here I have done it in three shapes, one like a normal rolls as we make for spring rolls and other like mini samosas , and the triangular shapes.  Here we go in to the recipes.

Ingredients

For making dough

Besan flour (kadala Mavu) – ¾ cup

Wheat flour – ¾ cup

Red chili powder – ½ tsp

Turmeric powder – ½ tsp

Hot oil – 3tbsp

Salt to taste

For stuffing

Washed / dried / Chopped Coriander leaves – 2 cup

Garlic cloves – 3no (chopped lengthwise finely)

Red chili powder – ½ tsp

Sugar – ¾ tsp

Onion – 1no big (finely chopped)

Ginger paste – 1tsp

Oil – 1 tbsp

Lemon juice – 2tbsp

Salt to taste

Grind

Grated / roasted coconut – 2tbsp

Khus khus – 1 tbsp

Roasted  Till (yellu) – 1 ½ tbsp

Paste for applying

Tamarind juice (thick) – 2tsp

Oil – 2tsp

Garam masala – 1tsp

Method

For Outer covering

Mix all the ingredients for making the dough and keep aside.

For Stuffing

Coarsely grind the coconut mixture and keep it ready. Mean while in 1 tbsp of oil sauté the onion till soft, add the garlic and ginger paste. Sauté till the raw smell goes and turns golden brown. Switch off the flame and keep aside.  Add the coriander leaves to the Sauted onion with the coconut mixture. Mix well. Add salt, sugar, lime juice and mix well. Keep it ready.

Make the paste mixture by mixing Tamarind , garam masala and oil.

Making of rolls

Make small balls out of the dough. If the dough is little sticky then apply some flour and grease hands.  Take small ball and roll it like a chappathi, apply the tamarind paste in it. then keep the mixture inside. Now fold it in to the desired shaped, by overlapping the chappathi. Press it well and seal the edges.

Roast the rolls in the tawa, first one side and then the other. Keep aside. Then deep fry the rolls before serving.

Serve hot with green chutney or sweet chutney.