Coriander Rolls For ICC

I really liked this months Indian Cooking Challenge.We were asked to try out Maharashtrian coriander rolls from Archana's Tried and Tested.When I read the recipe, it sounded delectable.Aromatic coriander stuffed in a dough and deep fried.Heaven indeed.Here goes my version of the recipe.

Ingredients:

For the covering

Besan-3/4th cup

Wheat Flour-3/4th cup

Chilli powder-1/2 tsp

Turmeric powder-1/4 tsp

Salt to taste

Oil-3 Tbsp(heated oil)

For the stuffing

Coriander Leaves-2 cups

Grated Coconut -2 Tbsp

Poppy seeds-1 Tbsp

Sesame seeds-1Tbsp

Oil-1Tbsp

Ginger,green chilli paste-1 tsp

Garlic-3 cloves

Onion-1

Lemon juice-2 Tbsp

Sugar-3/4th tsp 

Red chilli powder-1/2tsp

Salt to taste

For Tamarind Paste

2tsp oil+1 tsp garam masala+2tsp tamarind paste

Oil for deep frying

Method-Mix the dough with ingredients mentioned in the covering section.Make a stiff dough.Set aside for 30 minutes.Chop the coriander leaves and make sure you use a paper napkin to remove the moisture.Dry roast grated coconut,poppy seeds and sesame seeds individually.Blend into a course powder.Take oil in a pan roast the ginger green chilli paste,onion and garlic till well done.Let this cool.Now to this add chopped coriander leaves and the course powder.Add in the red chilli powder,sugar and lemon juice.Add salt to taste.This mixture tasted great by itself.This could be used as a filling for sandwiches.I felt like spooning off the stuffing all by myself.Now roll out the dough like a puri.Spread the tamarind paste.Place ample amount of stuffing.Make a roll and seal the edges.Take oil in a pan and deep fry till well done.I had these lovely rolls with tomato sauce.The Pudachi Wadi's tasted awesome.A keeper for sure.