6 tbsp of poppy seeds (khus khus)

1 cup freshly grated coconut (copra)

3 tbsp of oil

2 tsp of mustard seeds

2 tsp of jeera

A pinch of hing

1 tsp of turmeric powder

3 to 4 chopped onions (medium)

1/2 tsp of ginger-garlic paste

2 tsp of green chilli paste

1 tsp of charoli

1 tsp of red chilli powder

1 tsp of dhaniya powder

1 tsp of jeera powder

1 tsp of goda masala

Chopped coriander leaves

Juice extracted from half a lemon

For the bean casing:

Two cups of besan (gram flour)

3/4th cup of whole wheat flour

Salt to taste

1 tsp of turmeric powder

1/2 tsp of dhaniya powder

1/2 tsp of jeera

1/2 tsp of red chilli powder

4 tsp of refined oil

1 tsp of goda masala (blended with a teaspoon of oil)



You must make the stuffing and casing separately for this recipe.
To make the filling, toast the poppy seeds and grated coconut until the coconut turns golden. Allow cooling before blending in a food processor and setting aside.
In a wok, heat some oil and add the mustard seeds and jeera, allowing them to sputter.
Add the hing, onions, and turmeric last. Cook the onions until they are transparent.
Sauté the ginger-garlic paste, green chilli paste, charoli, dhaniya powder, and goda masala until completely combined. Mix in little lime juice and chopped coriander leaves. Combine all of these ingredients once more, then add the copra and poppy seed mixture.
In a mixing dish, combine the above-mentioned casing elements (excluding the oil and Goda masala). Make a dough with water. Make a small ball of dough, roll it with a rolling pin, and coat it with a mixture of Goda masala and oil.
Place 2-3 teaspoons of stuffing in the centre of the rolled ball and seal it from the sides.
Deep-fried the vadi till golden brown.
Serve immediately with chutney.

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