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Ingredient
Pudachi Vadi / Sambarvadi / Kothimbir Vadi (In air fryer)
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Chef :
Vaishali SuhasPudachi Vadi / Sambarvadi / Kothimbir Vadi (In air fryer)
This delicious Maharashtrian is made with a stuffing of stir fried fresh coriander leaves along with spices and seeds. In marathi, coriander leaves are referred as Sambar or kothimbir. This is stuffed in a pocket of flour and besan and fried crisp! Enjoy it piping hot with your evening tea or as a party snack ! It's perfect for all occasions.
It's rich in proteins, vitamin A, C, calcium and energy.
Being a nutritionist, I saved on calories and baked them in an air fryer!
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Ingredient
Food ration :
6 servingsCooking time :
45 min
2 tablespoons
Cooking oil
1 tsp
Cumin seeds
1/4 tsp
Hing
1 tablespoon
chironji / charoli
1 tsp
Garam masala
1 tsp
Ginger garlic paste
2 cup
Maida flour
1/2 cup
Besan
1 tablespoon
Rice flour
2 tablespoons
Hot oil
Cooking instructions
* Step 1
First to make the dough, combine all the ingredients. Using cold water in small batches bind to a soft dough. Cover and keep for 10 minutes.
* Step 2
To prepare the filling, heat oil in an iron kadhai. Then add cumin, onions, hing, ginger garlic paste, chillies and saute till aromatic.
* Step 3
Then add the sesame seeds, poppy seeds, Coriander leaves and saute on high heat for 2 minutes till leaves shrink and leave aroma. Then add and mix all spices and switch off flame. Let the mixture cool to room temperature.
* Step 4
To prepare the Pudachi Vadi, Knead the dough well. Make small balls from the dough. Roll out to a round disc. The apply sealing mixture all around edges. Place a spoonful of filling in the centre.
* Step 5
Prepare as per shown in the pics.
* Step 6
Fold the edges by bringing in the centre and make a pocket shape. Seal with the mixture. Press the edges with a fork for design. Prepare all the vadis similarly. Cover with a cloth till frying.
* Step 7
You can airfry them by brushing with oil and baking at 200 d.c. till crisp for 15 to 20 min. Or bake them in a preheated oven at 180 d. c. for 20 to 25 minutes and then brush tops with oil.
* Step 8
Frying: Heat oil in kadhai in sufficient quantity. Drop a small dough ball when it heats but do not let the oil reach smoking point. If the dough reaches top, gently immerse 2 vadis/ pockets at a time and deep fry on medium heat till golden from both sides.
* Step 9
Drain on kitchen paper. Serve piping hot with your favourite dip, sauce, pickle, chutney or tea and coffee. Enjoy!
Note: if there is a photo you can click to enlarge it
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