Pudachi Vadi Latest – Marathi Recipe

Instructions

For Cover:

• In a bowl take besan, maida.
• Add salt, turmeric powder, red chili powder, carom seeds and mix well.
• Add hot oil and mix well with a spoon.
• Let the mixture cool down a little.
• Mix the oil well with the flour. The flour should get texture like breadcrumbs.
• Add a little water at a time and knead stiff dough.
• The dough should not be soft or it may have cracks.
• Knead stiff dough and transfer it into a bowl for resting.

For Stuffing:

• Clean the coriander leaves after buying form the market.
• Separate the leaves and wash them well.
• Spread the leaves on a clean napkin and let then dry completely preferably overnight.
• Chop the dried coriander leaves finely and keep them aside.
• Heat up a pan on medium heat.
• Add poppy seeds, sesame seeds, dry grated coconut and fry on medium heat until coconut gets nice golden color.
• Transfer the mixture into a blender jar and just give it 2-3 pulses.
• It should have coarse texture and not a fine one.
• You also can pound the mixture into a mortar and pestle.
• In the same pan, heat up oil.
• When the oil is enough hot, turn off the gas.
• Add red chili powder, turmeric powder, kala masala and mix well.
• Add blended masala and mix well.
• Add salt, raisins and mix well.
• Let the mixture and the pan cool down completely.
• When everything is cooled down completely add chopped coriander leaves and mix well.
• The stuffing is already.
• The pan and the masala should be completely cooled down or the coriander leaves will release lot of moisture.

For Pudachi Vadi:

• In a bowl take kala masala.
• Add salt, oil and mix well.
• Kala masala chutney for spreading over the pari is already.
• You can add tamarind chutney if you want.
• Take a small ball of dough and smoothen it out.
• Roll it like poori.
• Do not use dry flour while rolling. You can use a little oil if required but not dry flour at all.
• Spread the kala masala chutney over the poori and fill lot of stuffing at the center.
• You should fill enough stuffing so that the vadi won’t sound empty.
• Fold from one side and then the other.
• Press it well so that vadi should not open up.
• Fold both the edges and you can give it a little triangular or pyramid shape to the vadi by pinching it at the center if you want.
• Heat up oil in a pan.
• Drop vadi in oil and fry on low to medium heat until vadi is nice and crispy from both sides.
• Take the vadi out and pudachi vadi is already.
• You can have it as it is or with tamarind chutney.