Pudachi Vadi is a speciality of Vidarbhan Food Culture. This cuisine is specially prepared during winters, due to the availability of coriander in abundance. Its basically more or less like the coriander stuffed spring rolls but in a more healthy way (do not weigh any cuisine in terms of its calories). So lets quickly get started:
6 Bunches of Coriander leaves
3 Tea spoon Khas khas [poppy seeds]
¼ Kg Dry Coconut shredded
5-6 Green Chili paste
1 Clove Garlic paste
1” Ginger paste
2 Big Onions cut in small pieces
2 Tea spoon Coriander-Jeera powder
¼ Tea spoon Hing
1 Tea spoon Turmeric
Salt to taste
1 Tea spoon Red Chili powder
1 Tea spoon Sugar
2 Tea spoon Garam Masala
4 Cups Gram Atta (Besan)
4 Cups Maida
First wash the Coriander and then spread it over on a paper when it has dried cut into small pieces; stems removed.
Then fry the Dry coconut and mash it. Then fry the cut Onion till colour change in to light brown. Fry the Khas-Khas & a make powder.
Then take a big plate & take the Coriander, Coconut, khas-khas powder, Onion, Red Chili powder, Coriander-Jeera powder, Hing, Salt, Sugar, Chili-Ginger-Garlic paste and mix it nicely.
Then take the Besan, Maida, Turmeric, Salt, Red Chili powder, 1 Tea spoon Coriander-Jeera powder, ¾ Cup hot Oil & mix it nicely to make thick Dough.
After one hour prepare 4 big Chapattis from the dough and spread 2 tea spoon Oil on the chapattis and after that spread the above mixture on the chapatti and roll it tightly.
After that deep fry the chapatti rolls on slow sim till colour change in to a nice shade of light brown.
When it will get cold cut the rolls to make 2” sized pieces. The Pudachi Wadi is ready.