Sunday, 8 February 2015

PUDACHI VADI / SAMBHAR VADI / CORIANDER STUFFED SPRING ROLLS

Pudachi Vadi / Pudichi Vadi is originally from Nagpur / Vidarbha region. As the name signifies "Pudi" means folding it like a packet and "Vadi" means folding it into a Roll.

Usually it is made during thee winter when there is abundance of coriander leaves.

It is also called as Sambhar Vadi, where Sambhar means coriander leaves. Not to be mistaken with the sambar that is served along with Idli or Dosa.

So shall we begin ......


PUDACHI VADI / SAMBHAR VADI / CORIANDER STUFFED SPRING ROLLS

INGREDIENTS

Thick imli / tamarind pulp
3 tbsp
Oil
1 tsp + for deep frying
Goda masala / kala masala
1 tsp
STUFFING

Onion finely chopped
1 no large
Ginger garlic green chilli paste
1 tbsp
Khus khus / poppey seeds
2 tbsp
Til seeds / sesame seeds
2 tbsp
Grated khopra / dry coconut lightly toasted and crumbled
3 tbsp
Red chilli pdr
1 tsp
Oil
2 tbsp
Salt
T.T.
Sugar
1 tsp
Lime juice
½ no. / ½ tbsp
Coriander leaves chopped
2 cups
OUTER COVERING

Besan / chickpea flour
1 cup
Maida / refined flour
1 cup
Salt
T.T.
Chilli pdr
¼ tsp
Haldi
¼ tsp
Oil
2 tbsp
Water
As required

METHOD:

1.       Mix together the imli pulp, 1 tsp oil and goda masala and keep aside.


2.       Reserve for further use.

STUFFING


3.       Heat oil, add in the khuskhus and til seeds.

4.       Saute on medium heat till they turn a light brown.


5.       Add in the ginger garlic green chilli paste and again sauté for a min.


6.       Add in the onions, turn the heat a little low and allow the onions to soften on low heat.


7.       When the onions have softened and they have turned a light brown, add in the khopra, salt, sugar, chilli pdr and lime juice.


8.       Stir around and switch off the flame.

9.       Transfer the stuffing to another bowl and allow to cool.


10.   When the stuffing has cooled, add into it the chopped coriander leaves and mix.

OUTER COVERING

11.   Mix together the besan, maida, salt, chilli pdr and haldi.


12.   Add water as required and knead into a stiff dough.


13.   Apply oil and knead the oil into the dough.

14.   Cover and allow the dough to rest for 1 hour.

ASSEMBLING

15.   Divide the dough into lime sized balls.


16.   Use a little dry flour if required (I prefer rice flour) and roll them out into thin poori sized ovals.

17.   Make sure the outer edges are rolled a little thinner than the centre.


18.   Apply paste of the tamarind mix on the oval.


19.   Keep a generous helping of the stuffing in the centre of the oval.


20.   Fold over the stuffing, the longer sides of the oval, overlapping each other in the centre.


21.   Press the open edges so that they stick and not allow the stuffing to spill out.

22.   Now again fold it lengthwise over the existent overlapping joint, and press together to create a pointed peak.


23.   At this point the entire thing will look like an elongated triangle.


24.   Fold inwards the sides to create a packet.


25.   Proceed to continue making the others too.


26.   Heat a griddle and when it is warm, lightly dry toast the vadis on all 3 sides.


27.   This will help in sealing the edges.


28.   Deep fry these vadis in oil, first on a low flame and when they start to colour a little then on a high flame till dark brown.

29.   Keep on splashing oil on to them as they fry.


30.   Remove on to an absorbent paper.



31.   Cut them in half. Serve hot along with tomato ketchup.




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