Pudachi Wadi - Coriander Rolls

Tweet

As part of ICC (Indian Cooking Challenge), the challenge for this month was Coriander rolls, which is a special Maharashtrian snack which uses fresh coriander leaves as filling.The recipe is from Archana of Tried and Tasted Recipes.I have not made any changes to the original recipe except for adding some sugar to the tangy tamarind sauce.
The rolls turned out to be great and everyone in our family liked it a lot.The combination of sesame seeds, poppy seeds and coconut adds a wonderful flavor to this snack.Pefect for a week end evening snack

Ingredients
For the dough
Besan/Chick pea flour (kadala maavu) : 1/2 cup
Wheat flour: 1/2 cup
Hot oil: 2 tablespoons
Salt: to taste
Red chilli powder: 1 tsp
Turmeric powder: a pinch
For the filling
Coriander leaves: 1 cup
Grated coconut: 2 tablespoon
White Sesame seeds: 1 tablespoon
Poppy seeds: 1 tablespoon
Garlic: 2 pods
Chopped onion: 1/2 cup
Green chilli: 1 or 2
Ginger: 1 small piece
Salt: to taste
Red chilli powder: 1/2tsp
Lime juice: 1 tsp
Oil: 2 tsp
For the sauce:
Tamarind: a small sized
Salt: to taste
Sugar: 1 tsp
Garam masala: 1/2 tsp
Oil: 1 tsp


Procedure:
Step1:
Mix all the ingredients required for the dough. Add required amount of water and knead it to a pliable dough
Let it rest for 30 min

Step2:
Meanwhile soak the tamarind in 3 tablespoon of hot water for 10 minutes. Extract the juice and add masala powder, salt and sugar and simmer it for 5 minutes so that we get a thick paste

Step3:
Chop the coriander leaves. Make sure that it is dry. If it is wet, let it dry over a tissue paper.

Step4:
Dry roast the poppy seeds, sesame seeds and coconut separately and powder it

Step5:
Heat 2 tsp of oil in a pan and saute the chopped onions,ginger green chilli paste and garlic until the raw smell goes off

Step6:
Now switch off the flame and add chopped coriander leaves and the ground powder(coconut, poppy seeds and sesame)

Step7:
Roll the dough into round shape.Apply some tamarind paste

Step8:
Spread the filling as shown below

Step9:
Roll the dough and seal the edges

Step10:
Slightly heat them on the tawa and deep fry in oil until golden brown