Tuesday, 11 August 2015

Shepu wadi

Shepu wadi is one the perfect tea time snacks. My granny would make rolls and rolls of it and store for us when we visited her house during vacations. This is her recipe that i have learned. I love the crunchy texture and mild taste of the wadi. hope you too will enjoy it too:)


Kothmir (Coriander)(1 bunch)(finely chopped)
Shepu or sowa (dill) (1 bunch)(finely chopped)
Besan flour (gram flour) (5-6 heaped tbsp)
Green chilli (5-6)
Lehsun (Garlic cloves) (3)
Zeera (cumin) (1 tsp)
Haldi (turmeric powder) (1/2 tsp)
Oil for frying
Salt to taste

  1. Grind together the green chillies, garlic and cumin. Make a fine paste and keep aside.
  2. Fill a deep bottomed pan up to half with water and keep the water to boil. we need this water to steam our dough. you want to place a sieve on this vessel so make sure you a suitable vessel.
  3. Mix the coriander and dill together and add the green chilli paste, gram flour, turmeric powder and salt together. Mix well, add a few tbsp of water so as to make a soft dough, like shown in the picture. 
  4. Shape the dough in rough roll shape. use some oil on your palm to easily shape the dough.
  5. Place a sieve on the vessel you are boiling the water in. and place the dough roll on it and cover with a lid.
  6. Cook for 10-15 mins. Check the dough after 10-12 mins to see if it is cooked. perfectly cooked dough should feel tough yet soft.
  7. Once the dough is cooked, remove and keep aside. You may cut it into slices and fry whenever you want to eat it. you can store this for about a week in the refrigerator.
  8. You may steam the dough in a steamer, cooker or even in an oven :)

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