Pudachi wadis for Indian Cooking challenge

Pudachi wadis or Kothumbir wadis as they are known in Maharashtra, are the Indian equivalent of spring rolls that are stuffed with spiced fresh coriander. Srivalli, had found the recipe in Archana's Tried and Tested Recipes blog and shared it for this May's Indian Cooking Challenge.

I had not tasted this so far. Having read the recipe I knew I would like this one. The one hurdle I faced was that, being summer, getting greens here is a rarity. The green grocers sell it packed in plastic and when you open the pack, half of the leaves are already bad.

However, I found them in my local supermarket and picked around five packets of fresh coriander just to make these. I was happy that I did, as the final result was truly delicious.

Khaugiri also has a post on these wadis, that her mother-in-law's recipe of the famous Nagpur wadis.




Ingredients:

Dough for the rolls:
1 cup gram flour
1 cup wheat flour
Salt to taste
1/2 - 2/3 teaspoon chilli powder
1/4 teaspoon turmeric powder
3 tablespoons of hot oil

For the filling:

2 cups of coriander leaves finely chopped
2 tablespoon coconut grated
1 tablespoon cooking poppy seeds (optional)
1 tablespoon sesame seeds
1 medium onion sliced finely
salt to taste
1 teaspoon ginger and green chilli paste
3 cloves garlic
1/2 teaspoon red chilli powder
1 1/2 teaspoon lime juice
3/4 teaspoon sugar
1 tablespoon oil

Paste mixture to spread on the dough before filling:

2 teaspoons oil
1 teaspoon garam masala powder
2 teaspoon tamarind paste

Other ingredient:

Oil for deep frying

Method:

The covering dough :

Mix together the flours, salt, chilli powder turmeric powder and hot oil. Add just about sufficient water and knead into a stiff but pliable dough. Keep aside covered.

Coriander stuffing:

In a pan, roast the coconut until lightly brown. Similarly roast the sesame seeds until they pop. Then roast the poppy seeds (if using). Cool and make a coarse paste.
Heat a tablespoon of oil in a pan. Add the sliced onions and saute until they are soft. Then add the ginger -green chilli paste and saute a further minute before adding the chopped garlic in the pan.
Remove this mix from the stove and allow it to cool a bit.
Add the chopped coriander leaves, the powder of the roasted ingredients, salt, chilli powder, sugar and the lime juice. Mix them well.

Mix all the ingredients listed under paste for spreading.



Pinch out small size balls of dough.
Roll them out to the size of slightly big puris, about 3 or 4 inches diameter.
Apply a littlt of the paste on the surface leaving a small area around the perimeter.
Place a generous portion of the filling at the middle, in a long cylindrical shape.
Fold the edges in to cover the filling and seal the edges well so that the filling does not spill out while frying in oil.
Repeat until all the dough and filling are done with.
Heat the oil in a pan.
While the oil is heating, place a big and flat pan on heat. Place the rolled wadis on the tawa and cook them very lightly on both sides.
Deep fry these rolls in the oil.
When fried well, remove from the oil with a slotted spoon and place on absorbent paper.
Serve warm with green chutney or tomato ketchup.
I had made a few pop in the mouth size rolls of these which were thoroughly enjoyed by us!