Desify Greek: Parsley vadi

Greek food is not just olives and feta. They love their herbs too. One such herb is the Greek equivalent of Coriander/Dhaniya, Parsley. Fresh and zesty, they add a spunk to anything they touch. Here’s a quick remix of Greek herb with Indian food – Parsley Vadi

Tip: If you are out of fresh coriander for your curry garnish and do have parsley sitting in the fridge, just go ahead and replace. You won’t regret!


2 cups chopped parsley

1 cup coarsely ground peanuts

1/2 cup ground coconut

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 tablespoon lemon juice

1 teaspoon sugar

saltĀ  to taste

1 teaspoon cumin

1 teaspoon mustard seeds

1 teaspoon coriander powder

2 teaspoon all purpose flour

pinch of asafoetida

pinch of baking soda

1 teaspoon grated ginger

6-7 tablespoon of canola oil for frying

parsley vadiImage Courtesy: rutikacooks


  1. Heat a pan with 1 tablespoon oil. Let the cumin and mustard seeds splutter. Add ginger and asafoetida.
  2. Add salt, turmeric, coriander powder and chili powder in it and mix well.
  3. Add peanut, coconut and parsley leaves to the mix. Stir well.
  4. Add in lemon juice ans sugar and switch off the flame. Keep the mixture aside till it cools.
  5. Meanwhile in a separate bowl sift refined flour, salt and baking powder together. Rub in two tablespoon canola oil into the flour to form crumb like consistency.
  6. Knead a soft dough out of the refine flour mix using water.
  7. Make 10-12 balls out of the dough and roll them into oval shaped discs. Place a spoon full of parsley stuffing and make rolls.
  8. Heat canola oil in a wok and deep fry the parsley rolls till golden brown.


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