PUDACHI WADI OR CORIANDER ROLLS

This month ICC challenge focuses on a Maharashtrian snack item called Pudachi Wadi. At first I found difficult  to pronounce the dish name itself, but after reading the recipe it was interesting. The recipe is adapted from here. The aroma of fresh coriander lingers in our month after each bite.The actual recipe illustrates us  to  make a roll and fry in oil, but here I have made like the usual samosas.
INGREDIENTS:

For the dough:

Besan flour   3/4 cup

Wheat flour  3/4 cup

Redchilly powder  1/2tsp

Turmeric powder  1/4 tsp

Salt    to taste

Hot oil     3 tbsp

Stuffing:
Fresh coriander    2cups
Dry coconut    2tbsp
Khus Khus    1 tbsp
Sesame seeds  1tbsp
Garlic             3 cloves
Ginger           1/2" piece
Green chillies   2-3 no
Onion            1 no
Sugar            3/4 tsp
Oil              1 tbsp
Salt           to taste
Juice of 1/2 lime.

For the paste:
Oil   2tsp
Garam masala  1tsp
Thick tamarind pulp   2tsp

Oil  to deep fry

METHOD:
Combine all the items given for dough. Add  enough water and make a stiff dough.
Wash and chop the coriander leaves finely. Dry fry khus khus, sesame seeds and dry coconut,and make a coarse powder.
Grind ginger and green chillies to a coarse paste.
Heat a tbsp oil and saute chopped onions, ginger chilly paste and garlic.
Add this to the chopped coriander along with coarse powder,lime juice,sugar and salt.Mix well and keep aside.
Mix oil, garam masala and tamarind to a thick paste.
Take little dough and roll into a thin chappathi.Cut the sides to a square shape.Apply the paste.Keep the filling in the center and close  to form a triangle.Apply water and seal the sides.
Fry in medium heat to golden colour.
Serve with tomato sauce or katta meeta chutney.

Notes: In the actual recipe the Pudachi Wadi is made into rolls, lightly roasted in tawa and finally fried in hot oil. But here I have directly fried in oil.Also for the stuffing Archana has added red chilly powder, which I have omitted and increased the spiceness with green chillies itself.