Ingredients

• For Covering:
• 1 cup - besan flour
• 1 cup - wheat flour
• 1/2 tsp - chilly powder
• 1/4tsp - turmeric powder
• 2 tbsp - hot oil
• Salt, to taste
• Oil, for Deep Frying
• For stuffing:
• 2 cups - coriander leaves
• 2 tbsp - coconut (grated)
• 1 tbsp - poppy seeds
• 1 tbsp - sesame seeds
• Salt, to taste
• 1 tsp - ginger-green chilli paste
• 3 - garlic cloves (chopped finely)
• 1 - onion (chopped)
• 1/2 tsp - chilli powder
• 1 tsp - lemon juice
• Sugar, to taste
• Oil
• For paste mixture:
• 1tsp - garam masala
• 2 tsp - tamarind pulp (thick)
• Oil

How to Make Pudachi Wadi - Coriander Rolls

• Make a soft dough with all the ingredients given under list for 'covering', except the oil for Deep Frying. Keep aside.
• Meanwhile make the paste mixture, by mixing the ingredients given for paste and keep aside.
• Roast the poppy seeds, sesame seeds and coconut one by one and grind them coarsely together.
• Heat enough oil. Saute the onions until they turn soft, add the ginger chilly paste and garlic, fry for few minutes.
• Add the ground coconut-seeds mixture, coriander leaves, salt, sugar, lime juice and chilly powder, cook for few seconds and turn off the stove.
• Make small balls from the dough and roll them into medium sized discs. Brush the rolled disc with the paste mixture, place enough the coriander leaves masala, bring the both edges of the rolled discs together, and seal the edges.
• Repeat the same process until the dough finishes.
• Cook the prepared rolls slightly in a hot tawa and Deep Fried them until they turn golden brown in hot oil. Drain the excess of oil and serve warm with ketchup.
• Recipe courtesy: Priya Easy N Tasty Recipe