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Ashvini's picture
This is a little time consuming but if time is no constraint then try it. It is easy to make and tasty too.
  Edible oil 2 Cup (32 tbs) (For frying)
  Besan flour/Chickpea flour 1 Cubic Centimeter (Since besan is a bit hard to digest it can be replaced with wheat flour. Does not taste the same but is an alternative.)
  Salt To Taste
  Turmeric 1 Teaspoon
  Chilli powder 1 Teaspoon
  Water 1 Cup (16 tbs) (to form a dough of chickpea flour.)
  Cashew nuts 1 Tablespoon
  Poppy seeds 1 Teaspoon
  Raisins 1 Tablespoon
  Grated coconut 1 Tablespoon
  Onions 2 Medium
  Mustard seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon

Clean cilantro and cut it.
Heat oil in a vessel. Season it with mustard and cumin seeds.
Add poppy seeds and in 5 to 10 seconds add chopped onions and stir till they become translucent.
Add 1/2 of turmeric, 1/2 of chilli powder and 1/2 of salt.
Add cashewnuts and raisins and grated coconut.
Now add cilantro leaves.
Remove from heat in 5 minutes and set aside to cool.
Now make a soft dough of besan, water, salt, turmeric powder, chilli powder and 1 teaspoon oil.
Make about 10 balls of this dough and roll chapatis out of this.
Now on each chapati place the above cooled mixture and make a roll. Press and close the ends of the roll.
Deep fry these rolls till golden brown.
Remove from oil and cut into bite size pieces with a knife.
Serve hot with tomato sauce.

Recipe Summary

Difficulty Level: 
Preparation Time: 
60 Minutes
Cook Time: 
90 Minutes
Ready In: 
150 Minutes
This is my dad's all time favourite snack.
Spicy cilantro rolls

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Average: 4.2 (7 votes)


HARISH PATEL's picture
I am after Gujarati Patudi and not this one. Please inform if you the correct one
chandni's picture
it sounds a litle like bhakharwadi cuz real patudi involves 1 cup chick pea floor, 1 cup yoghurt/sour cream 2 cups water, salt and turmeric, all heated while continuous stirring till it leaves the edges of the pan or stirrer and then the mixture is spread flat on a surface, allowed to cool and later rolled in small roles. the rolls are then tempered with green chilles, cumin seeds and hing. or the dish may be eaten as oil free without tempering