Deep fried pockets of a nutty, spicy and a wonderfully herby mix from the Vidarbha is a remarkable snack or a side dish for a special celebration.

PUDACHI VADI

Components

1/2 cup fine-tuned flour (maida).
1/2 cup gram flour (besan).
1/2 tsp turmeric powder.
1/2 tsp red chilli powder.
1/4 tsp carom seeds (ajwain).
2 tbsps + 1/4 cup oil + for greasing + for deep frying.
Salt to taste.
1 tsp kala masala.
Stuffing.
2 tablespoons white sesame seeds.
1/2 cup grated dried coconut.
1 tsp poppy seeds (khas khas).
2 tbsps oil.
1/2 tsp red chilli powder.
1 tsp kala masala.
1/4 cup coarsely crushed roasted peanuts.
1 1/2 tablespoons chopped fresh coriander leaves.
1 tbsp sliced raisins.
Salt to taste.

Method.

1. Take refined flour in a big bowl. Add gram flour, turmeric powder, red chilli powder, and crush the carom seeds and include into the bowl.
2. Heat 2 tablespoons oil in a pan. As soon as warmed, take it off the heat and put it into the flour mix. Include salt and blend well. Stir in 1/2 cup water and knead into a stiff dough. Cover and set aside for 10 minutes.
3. To make the oil mix, take 1/4 cup oil in a small bowl. Add kala masala and mix well.
4. To make the stuffing, dry roast white sesame seeds, dried coconut, and poppy seeds till they turn golden. Take the pan off the heat and allow the mix to cool slightly.
5. Transfer the roasted mixture into a mill container and grind to a coarse powder.
6. Heat oil in a pan. Include red chilli powder and kala masala and blend well. Change the heat off. Add roasted peanuts, and ground powder and blend well. Integrate this mix with coriander leaves in a large bowl.
7. Add salt and mix till well combined. This is the stuffing.
8. Take little portions of the dough and shape each portion into a ball.
9. Grease the worktop with some oil, position a dough ball on it and roll it into little disc. Apply 1 tsp of the prepared oil mixture and spread it uniformly. Add a portion of the stuffing in the centre. Fold the sides to make a parcel. This is a vadi.
10. Heat adequate oil in a kadai. Carefully slide in the vadis a few at a time and deep fry on medium heat till golden brown and crisp. Drain on an absorbent paper.
11. Set up the vadis on a serving plate.

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