Pudachi Vadi (Baked version)

Here is the baked version of Pudachi Vadi.

Ingredients :

For dough:
1 cup Besan
1/2 cup wheat flour
1 tbspn oil
salt to taste

For filling :
1/4 cup grated dried coconut
2 tbspns poppy seeds
2 tbspns seasme seeds
1 tspn red chilly powder
1 tspn sugar
1 tspn lime juice
1 tspn ginger-chilly paste
1/2 cup chopped fresh corriander
salt to taste

For paste :
2 tbspns oil
2 tbspns Goda masala (Black masala)
4 tbspns tamarind pulp
Salt to taste

Preparation :

To make cover :
Mix besan and wheat flour in a bowl
Heat oil and pour it on flour
Add salt to taste
Add some water and knead it into tight dough
Set it aside for 15 minutes

To make filling :
Dry roast grated dry coconut, poppy seeds and sesame seeds separately
Transfer it into grinder and make coarse powder
Add red chilly powder, sugar, lime juice, ginger-chilly paste, corriander and salt
Mix all the ingredients together

To make paste :
Mix tamarind pulp, black masala and oil together

To make Vadi :
Take a small portion of dough
Roll it into circular shape
Apply paste all over the roti
Now place the filling in the centre of the roll
Fold it in the shape of an envelope (as shown in the picture below)
Roast it on a pan from both the sides
Bake it in oven (I grilled it in microwave for 5 minutes)
Serve hot


Notes :
You may also add sauteed onions and garlic paste to it to enhance the taste.
Traditionally the shape of this vadi is triangular

Stepwise pictures :

Pudachi Vadi (Fried version)

The recipe of pudachi vadi, which I am pasting is not the traditional way of making it. Traditional way of making pudachi vadi is to make stuffed triangular cylinders, deep fry it and cut it at the time of serving. Erroneously, I skipped the stage of deep frying the cylinders and cut the vadis before frying. So the stuffing spilled out at the time of frying. So I rolled balance these vadis in Bakarwadi shape and deep fried it.

Ingredients :

For dough:
1 cup Besan
1/2 cup wheat flour
1 tbspn oil
salt to taste

For filling :
1/4 cup grated dried coconut
2 tbspns poppy seeds
2 tbspns seasme seeds
1 tspn red chilly powder
1 tspn sugar
1 tspn lime juice
1 tspn ginger-chilly paste
1/2 cup chopped fresh corriander
salt to taste

For paste :
2 tbspns oil
2 tbspns Goda masala (Black masala)
4 tbspns tamarind pulp
Salt to taste

Oil for deep frying

Preparation :

To make cover :
Mix besan and wheat flour in a bowl
Heat oil and pour it on flour
Add salt to taste
Add some water and knead it into tight dough
Set it aside for 15 minutes

To make filling :
Dry roast grated dry coconut, poppy seeds and sesame seeds separately
Transfer it into grinder and make coarse powder
Add red chilly powder, sugar, lime juice, ginger-chilly paste, corriander and salt
Mix all the ingredients together

To make paste :
Mix tamarind pulp, black masala and oil together

To make Vadi :
Take a small portion of dough
Roll it into circular shape
Apply paste all over the roti
Now spread filling over the roti
Roll it into cylinderical shape
Cut it into small pieces
Heat oil in a pan
Deep fry vadis on medium flame
Serve hot

Notes :
You may also add sauteed onions and garlic paste to it to enhance the taste.

Stepwise Pictures :