Pudachi Vadi Recipe

Pudachi Wadi is a traditional preparation involving besan cases stuffed with a flavourful onion-coriander mixture infused with spices, poppy seeds and copra . Pudachi Vadi, also known as Sambarvadi, is a famous snack in the eastern parts of the Maharashtra state. It is a popular snack in the Vidarbha region, where it is also known as Sambarvadi. There are 2 versions of this. The sweeter version of this snack, whereas in Kolhapur, you will get the spicier version

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Ingredients for Pudachi Vadi Recipe

  • As required For Cover
  • 1/2 cup Besan
  • 1/2 cup Maida
  • 1/2 teaspoon Turmeric powder
  • 1.50 teaspoon Red chili powder
  • 1 teaspoon Carom seeds
  • 1 tablespoon hot Oil
  • As required For Stuffing
  • 2 cup finely chopped Coriander leaves
  • 1 tablespoon Poppy seeds
  • 1 tablespoon White Sesame Seeds
  • 1/4 cup dry shredded Coconut
  • 2 teaspoon Oil
  • 2 teaspoon Kala masala
  • As required Salt
  • As required Few Raisins
  • As required For Pudachi Vadi
  • 1 pinch Salt

Directions: Pudachi Vadi Recipe

step 1

  • STEP 1.For cover

step 2

  • STEP 2.In a bowl take besan, maida.

step 3

  • STEP 3.Add salt, turmeric powder, red chili powder, carom seeds and mix well.

step 4

  • STEP 4.Add hot oil and mix well with a spoon.

step 5

  • STEP 5.Let the mixture cool down a little.

step 6

  • STEP 6.Mix the oil well with the flour. The flour should get texture like breadcrumbs.

step 7

  • STEP 7.Add a little water at a time and knead stiff dough.

step 8

  • STEP 8.The dough should not be soft or it may have cracks.

step 9

  • STEP 9.Knead stiff dough and transfer it into a bowl for resting.

step 10

  • STEP 10.For stuffing

step 11

  • STEP 11.Clean the coriander leaves after buying from the market.

step 12

  • STEP 12.Separate the leaves and wash them well.

step 13

  • STEP 13.Spread the leaves on a clean napkin and let then dry completely preferably overnight.

step 14

  • STEP 14.Chop the dried coriander leaves finely and keep them aside.

step 15

  • STEP 15.Heat up a pan on medium heat.

step 16

  • STEP 16.Add poppy seeds, sesame seeds, dry grated coconut and fry on medium heat until the coconut gets nice golden color.

step 17

  • STEP 17.Transfer the mixture into a blender jar and just give it 2-3 pulses.

step 18

  • STEP 18.It should have coarse texture and not a fine one.

step 19

  • STEP 19.You also can pound the mixture into a mortar and pestle.

step 20

  • STEP 20.In the same pan, heat up oil.

step 21

  • STEP 21.When the oil is hot enough, turn off the gas.

step 22

  • STEP 22.Add red chili powder, turmeric powder, kala masala and mix well.

step 23

  • STEP 23.Add blended masala and mix well.

step 24

  • STEP 24.Add salt, raisins and mix well.

step 25

  • STEP 25.Let the mixture and the pan cool down completely.

step 26

  • STEP 26.When everything is cooled down completely add chopped coriander leaves and mix well.

step 27

  • STEP 27.The stuffing is already.

step 28

  • STEP 28.The pan and the masala should be completely cooled down or the coriander leaves will release a lot of moisture.

step 29

  • STEP 29.For pudachi vadi

step 30

  • STEP 30.In a bowl take kala masala.

step 31

  • STEP 31.Add salt, oil and mix well.

step 32

  • STEP 32.Kala masala chutney for spreading over the pari is already.

step 33

  • STEP 33.You can add tamarind chutney if you want.

step 34

  • STEP 34.Take a small ball of dough and smoothen it out.

step 35

  • STEP 35.Roll it like poori.

step 36

  • STEP 36.Do not use dry flour while rolling. You can use a little oil if required but not dry flour at all.

step 37

  • STEP 37.Spread the kala masala chutney over the poori and fill lot of stuffing at the center.

step 38

  • STEP 38.You should fill enough stuffing so that the vadi won’t sound empty.

step 39

  • STEP 39.Fold from one side and then the other.

step 40

  • STEP 40.Press it well so that vadi should not open up.

step 41

  • STEP 41.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.

step 42

  • STEP 42.Heat up oil in a pan.

step 43

  • STEP 43.Drop vadi in oil and fry on low to medium heat until vadi is nice and crispy from both sides.

step 44

  • STEP 44.Take the vadi out and pudachi vadi is already.

step 45

  • STEP 45.You can have it as it is or with tamarind chutney.
Nutrition
value
1145
calories per serving
56 g Fat43 g Protein113 g Carbs37 g FiberOther

Current Totals

  • Fat
    56g
  • Protein
    43g
  • Carbs
    113g
  • Fiber
    37g

MacroNutrients

  • Carbs
    113g
  • Protein
    43g
  • Fiber
    37g

Fats

  • Fat
    56g

Vitamins & Minerals

  • Calcium
    913mg
  • Iron
    26mg
  • Vitamin A
    11531mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    1mg
  • Vitamin B9
    534mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    72mg
  • Vitamin E
    7mg
  • Copper
    2mcg
  • Magnesium
    506mg
  • Manganese
    6mg
  • Phosphorus
    751mg
  • Selenium
    12mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp