Pudachi Wadi Recipe

 
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Pudachi Wadi
How to make Pudachi Wadi
  • Chef: Sharvaree Parasnis
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

An 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
  • to deep fry Oil

How to Make Pudachi Wadi

  • For the stuffing:
  • 1.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.
  • For the outer casing:
  • 1.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.
  • 2.Finish by kneading for 1 minute with a little oil. Your dough is ready.
  • 3.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.
  • 4.Deep fry till golden.
  • 5.Cut and serve with chutneys of our choice.

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