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Pudachi Wadi | Coriander Rolls – Maharashtrian Special | Indian Cooking Challenge for April | How to make Pudachi Wadi Step By Step Recipe!

Cuisine Maharashtra
Author Srivalli

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.

    Notes

    One recipe called for Ginger Green Chili paste, while other didn't. I simply added both Chili - ginger paste and Chili Powder also.
    The recipe calls for Sugar, which I didn't add to the stuffing.
    Archana's recipe calls for onions, which I completely overlooked.
    Since I didn't add onions, it was good the next day too. Just heat it over tawa and serve.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!