Serves: 15 pieces
Time: 50 to 60 minutes
Ingredients:Cover:
1/2 cup All purpose flour
1/2 cup Chickpea flour (Besan)
2 tsp Coriander-cumin powder
1 tsp red chili powder
1/2 tsp turmeric powder
2 tbsp Oil
Stuffing:
1 tsp Poppy seeds, roasted and powdered
1 medium onion, finely chopped
5 Garlic cloves + 1 inch Ginger + 5 green chilies crushed to fine paste
1/2 cup grated dried coconut, roast and crushed with hands
3 bunches of Cilantro, cleaned and washed (After picking approx 2 and 1/2 cup)
Salt to taste
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp red chili powder
1 tsp oil
Oil and spice mixture: 1 tbsp Oil + 1 tsp Goda Masala
Method:
1) Spread cleaned cilantro over a clean cotton cloth and let it dry completely, otherwise pudachya vadya will become soft immediately. Once cilantro is completely dry, chop it finely.
2) Heat 1 tsp oil, saute onion until nicely brown. Take a mixing bowl. Add cilantro, sauteed onion, roasted poppy seeds, red chili powder, coriander-cumin powder, and ginger-garlic-chili paste. Mix nicely. Do not squeeze the cilantro. It will become mushy.
3) Sift maida and besan together. Add coriander-cumin powder, red chili powder, turmeric powder and 2 tbsp sizzling hot oil. Also add salt to taste. Pour little water and make a stiff dough. Cover and let it rest for 20 minutes.
4) After 20 minutes, knead the dough again and divide it into lemon size balls. Take one ball and roll it into an oval shape. Apply goda masla and oil mixture in the middle area. Put the stuffing in the center and shape it into prism.
5) Fold the long sides and stick one on the other. Then fold small sides. Make a tight prism shaped roll. Deep fry over medium heat.
6) Let it cool a bit and cut it diagonally into 1 inch pieces. Serve hot.
Click here for Step by Step Images
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