Mix together the imli pulp, 1 tsp oil and goda masala and keep aside.
Reserve for further use.
Heat oil, add in the khuskhus and til seeds. Saute on medium heat till they turn a light brown.
Add in the ginger garlic green chilli paste and again sauté for a min
Add in the onions, turn the heat a little low and allow the onions to soften on low hea
When the onions have softened and they have turned a light brown, add in the khopra, salt, sugar, chilli pdr and lime juice.
stir around and switch off the flame. Transfer the stuffing to another bowl and allow to cool.
When the stuffing has cooled, add into it the chopped coriander leaves and mix
Mix together the besan, maida, salt, chilli pdr and haldi
Add water as required and knead into a stiff dough.
Apply oil and knead the oil into the dough.
cover and allow the dough to rest for 1 hour.
Divide the dough into lime sized balls.
Use a little dry flour if required (I prefer rice flour) and roll them out into thin poori sized ovals.Make sure the outer edges are rolled a little thinner than the centre.
Apply paste of the tamarind mix on the oval.
Keep a generous helping of the stuffing in the centre of the oval.
Fold over the stuffing, the longer sides of the oval, overlapping each other in the centre
Press the open edges so that they stick and not allow the stuffing to spill out.
Now again fold it lengthwise over the existent overlapping joint, and press together to create a pointed peak.
At this point the entire thing will look like an elongated triangle.
Proceed to continue making the others too.
Heat a griddle and when it is warm, lightly dry toast the vadis on all 3 sides.
This will help in sealing the edges.
deep fry until golden brown. drain excess oil and serve hot.
