खुसखुशीत पुडाची वडी | How to make Pudachi Vadi | Nagpur / Vidarbh Special | MadhurasRecipe Ep - 486

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Published on December 14, 2018
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Pudachi vadi is a popular recipe from Vidarbha, Maharashtra. It is also known as sambar vadi. The stuffing made from fresh coriander leaves tastes just awesome. Stuffing is filled in pockets or “Pudi”, hence the name. Do try this recipe at home and drop a comment for me. Do not forget to like,share and subscribe.

For Cover:
• 1/2 cup Besan
• 1/2 cup Maida
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1 tsp Carom seeds
• 1 tbsp hot Oil
For Stuffing:
• 2 cups finely chopped Coriander leaves
• 1 tbsp Poppy seeds
• 1 tbsp White sesame seeds
• 1/4 cup dry shredded Coconut
• 1 tsp Oil
• 1 tsp Red chili powder
• 1 tsp Kala masala
• 1/4 tsp Turmeric powder
• Salt to taste
• Few Raisins
For Pudachi Vadi:
• 1 tsp Kala masala
• A pinch of Salt
• 1 tsp Oil
• Oil for frying

For Cover:
• In a bowl take besan, maida.
• Add salt, turmeric powder, red chili powder, carom seeds and mix
• 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
• 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
• 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.

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