Pudachi Wadi Recipe

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Pudachi Wadi
  • Chef:
  • Recipe Servings: 4
  • Cook Time:

Aditya Bal's Pune experience leads him to Sharvaree Parasnis who teaches him this authentic Maharashtrian pudachi wadi recipe. Besan casing stuffed with a onion-coriander filling with poppy seeds and copra.

Ingredients of Pudachi Wadi

  • For the stuffing:
  • 5-6 Tbsp khus khus
  • 1 cup copra
  • 3 Tbsp oil
  • 2 tsp mustard seeds
  • 2 tsp zeera
  • Hing, to taste (From a pinch to 1 tsp)
  • 1 tsp turmeric powder
  • 3-4 medium onions, chopped
  • 1 tsp ginger-garlic paste
  • 1-2 tsp green chilli paste
  • 1 Tbsp charoli
  • 1 tsp red chilli powder
  • 1 tsp dhaniya powder
  • 1 tsp zeera powder
  • 1 tsp goda masala
  • 1 1/2 bunch corriander, chopped
  • Juice of 1/2 lemon

  • For the outer casing:
  • 2 cups gram flour (besan)
  • 3/4 cup of whole wheat flour (atta)
  • Salt, to taste
  • 1 tsp turmeric powder
  • 1/2 tsp dhaniya powder
  • 1/2 tsp zeera
  • 1/2 tsp red chilli powder
  • 3-4 tsp refined oil
  • Water, to knead the dough
  • 1 tbsp goda masala mixed with 1 tsp oil
  • Oil to deep fry

How to Make Pudachi Wadi

  1. For the stuffing:

    In a pan dry roast poppy seeds and copra for 3-4 minutes. Cool. Grind in a mixie. Keep aside.
  2. In a wok add oil. In the heated oil add mustard seeds, zeera, hing and turmeric. Let the seeds splutter.
  3. Add the onions. Saute till pink.
  4. Add the ginger-garlic paste, green chilli paste, charoli, red chilli powder, dhaniya powder, zeera powder, goda masala. Saute.
  5. Add chopped coriander leaves and lemon juice. Saute.
  6. Add the copra-poppy seed paste. Mix well. Keep aside.

  7. For the outer casing:
  8. In a bowl add besan, atta, salt, turmeric, zeera powder, dhaniya powder, red chilli powder. Knead with water. This dough need to be stiffer than the regular dough for chapatis.
  9. Finish by kneading for 1 minute with a little oil. Your dough is ready.
  10. Make flat rounds like you do for chapatis. Apply a little goda masala-oil. Place 2-3 Tbsp of the filling. Seal it from all sides.
  11. Deep fry till golden.
  12. Cut and serve with chutneys of our choice.