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We hope you got insight from reading it, now let’s go back to patodi kothimbir wadi recipe. To make patodi kothimbir wadi you only need 36 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Patodi Kothimbir wadi:
- Get 1 kg fresh coriander leaves
- You need as needed Oil for deep frying
- Use Dry ingredients
- Use 1/4 kg roasyed groundnuts
- Get 1/4 kg roasted daliya/futa chana
- Prepare 1 cup roasted sesame seeds
- Get 2 tsp roasted poppy seeds
- You need 1/4 kg dry grated roasted coconut
- Provide Dry fruits
- You need 2 tsp finely chopped cashews and almonds
- You need 1 tsp charoli
- Get 2 tsp raisins
- You need Dry spices
- You need 2 tsp chilli powder
- Provide 1/2 tsp turmeric powder
- Take 2 tsp coriander powder
- Use 1 tsp jeera (cumin)powder
- Use 1 tsp chaat masala
- Get 2 tsp sugar powder
- Get 1 tsp Amchur powder
- Get to taste Salt
- Get Dry masala
- You need 2 large onions
- Provide 10 garlic pods
- Take 1 inch ginger
- Get 1 tsp roasted coriander seeds
- Take 1 tsp roasted jeera(cumin)
- You need 6 green chilies
- Provide Puri dough for stuffing
- You need 2 cups besan
- Provide 1/4 cup rava
- Take 1 tsp chilli powder
- Take 1/4 tsp turmeric powder
- Use to taste Salt
- You need 2 tsp mohan
- Provide 1 tsp sugar
Instructions to make Patodi Kothimbir wadi:
- Clean the coriander leaves 2-3 times strain the water and dry it completely in air or under sunlight. Now finely chopped the coriander leaves and keep it ready.
- Puri Dough: Take a bowl add all the ingredients and make a soft dough by adding water. Let it rest for 30 mins.
- For Dry masala take a mixer grinder jar and make a coarse paste by adding all ingredients.
- For Dry ingredients again take a grinder and make a coarse powder.
- Now keep a thick bottom pan on low flame and add 2 tbs oil, add dry masala paste made in step-3 once the oil is hot. Cook well untill the oil starts leaving the pan.
- Once the dry masala is cooked properly add dry ingredients powder made in step-4, dry spices mix well and should cook nicely. Lastly add dry fruits. Let it cool for sometime.
- Once the masala is cooled down completely add finely chopped fresh coriander leaves and mix well.
- Make a small puris out of dough and add stuffing and cover it from all 4 sides by applying little water to the edges.
- Keep a kadhai on medium flame add oil for deep frying and fry the patodi/kothimbir wadi one by one till golden Colour. It's ready to eat hot. In maharashtra patodi is served with Shrikhand.
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