Sambhar Wadi from Vidarbha

I end the year with this wonderful dish called Sambhar Wadi from the Vidarbha region of Maharashtra.

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Once again, this recipe was recommended to me by Mohna; she who is determined to make me try all recipes from the Vidarbha region to which her hometown Nagpur belongs. Mohna had recommended this Sambhar Wadi to me and then posted pics of the dish made by her mom. Then my dad got 3 big bundles of coriander at once so I decided to make this recipe; and am I glad that I made it.

Sambhar Wadi is deep-fried parcels where a stuffing of fresh coriander mixed with some dried coconut (Kopra), poppy seeds (Khus Khus) and peanuts is encased in a covering made with besan (chickpea flour) and wheat flour. I also added just a touch of rice flour to the covering to make it crisp. Because the outer covering cooks quickly, the coriander in the filling retains its freshness and so when you bite into the wadi, you can taste it. That coupled with the nuttiness of the peanuts and the taste of the Kopra make every bite a delight.

Fresh Coriander or Hara Dhania is called Sambhar in Vidarbha and that gives this dish its name.

These Sambhar Wadi to be enjoyed after dunking them in Kadhi and that makes for a fabulous combination. The mellow Kadhi and the rich wadi just go so well together that you are left happy.

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Do also try my recipes for:

• Kothimbir Vadi | Coriander Fritters from Maharashtra (A Low Oil Version)
• Tuvar Ringan Nu Shaak | Baingan Aur Tuvar ki Sabzi
• Tarri Poha from Nagpur

How to Make Sambhar Wadi

1. Prepping the Fresh Coriander
   1. If need be, wash 150 gms fresh coriander and pat it dry with a cotton cloth.
   2. Spread the washed coriander on a cotton cloth to dry for about 15 or 20 minutes.  Do not dry for too long and then the coriander will wilt and lose its freshness. We also do not want the coriander leaves to be wet as that will make the filling soggy.
   3. Roughly chop the washed and dried coriander. You should get about 3 packed cups.
2. Making the Filling (On Medium Flame Throughout)
   1. In a kadhai, over low flame, heat 1 tsp oil.
   2. Add 1 tsp cumin seeds and stir-fry till they start to change colour.
   3. Add 1/2 tsp of garlic paste and stir-fry for a few seconds till the raw aroma of garlic disappears.
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   4. Now, add 1/2 tsp Saunf and 2 tsp of poppy seeds and stir-fry for a few seconds.
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   5. Next, add 3 tbsp of grated Kopra (dried coconut) and stir-fry till it starts to change colour.
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   6. Add 1/4 tsp coarsely ground roasted peanut powder and mix well. 
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   7. Add 1 tsp red chilli powder, 1/4 tsp turmeric, 1/2 tsp amchur powder, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp sugar, and 1/2 tsp salt.
   8. Mix well. 
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   9. Turn off the heat, and immediately add 3 cups of chopped coriander, and mix well. The coriander will wilt a bit in the heat.
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   10. Transfer the mix to a plate and set aside to cool. If you leave the mix in the hot pan, it will continue to cook and the coriander will lose its freshness.
3. Making the Covering
   1.  To a bowl, add 1 cup Besan, 1/2 Cup Wheat Flour, 2 tbsp rice flour (optional), 1/2 tsp crushed Ajwain seeds, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, and 1/2 tsp salt.
   2. Mix all the dry ingredients together till well-incorporated.
   3. Now, heat 2 tbsp oil till it is really hot (bit not smoking).
   4. Add this hot oil to the dry mix, and use a spoon to mix.
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   5. While the mix is still warm, use your fingers and mix till the oil is well-mixed into the flour.
   6. Now gradually add a little water at a time and form a firm but pliable dough. I needed about 1/4 cup and 2 tbsp of water. Do not make the dough soft or it will absorb a lot of oil when you fry.
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   7. Roll into a ball.
   8. Add 1/4 tsp of oil to the bowl and then roll the dough ball in it so that it is well-covered.
   9. Cover and let it rest for 10 minutes. At this stage, I took a well-deserved coffee break. 😀
4. Shaping the Sambhar Wadi
   1. Keep aside a pea sized ball of the dough
   2. Grease your palms with a few drops of oil. Do this every time you feel that your palms are dry. Because the covering is made of besan, it dries out quickly and the oil helps keep it pliable. 
   3. Roll the covering dough into a log about 8″ long.
   4. Divide into 12 equal parts.
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   5. Grease your palms with a few drops of oil and roll each portion into a ball.
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   6. Keep the dough balls covered. I used a damp cotton cloth to cover the dough balls.
   7. Take one dough ball and with a gentle hand roll it into a circle of about 5″ in diameter. Do not dust the rolling board with any flour. If need be lightly oil the rolling surface.
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   8. Place 1.5 tbsp of the filling in the centre in the form on a rectangle.
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   9. Dip your forefinger in water and run it around the edges of the circle.
   10. Fold the two opposite sides of the covering over the filling and press lightly to seal it. At this stage, you will have a cylinder.
   11. Fold over the ends of the cylinder to close them and once again, press gently to form a completely closed parcel.
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   12. Similarly shape all the Sambhar Wadis.
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   13. Keep all the Sambhar Wadis covered with a damp cloth till you are ready to fry them.
5. Frying the Sambhar Wadi
   1. To a deep kadhai, add enough oil to fry the Sambhar Vadis. My oil formed about a 3″ layer.
   2. Over medium flame, heat the oil.
   3. To test the heat of the oil, add a small pinch of the covering dough to it. The dough should slowly rise to the surface and sizzle there. It should not turn brown immediately. 
   4. Gently slide 1 or 2 Sambhar Wadis into the oil.
   5. Let them fry for a few seconds and then flip them over using a slotted ladle.
   6. When the Sambhar Wadi is light golden brown on both sides, use a slotted ladle to take them out of the oil. 
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   7. Hold up the Sambar Wadi in the slotted ladle over the Kadhai for 5 to 10 seconds and any extra oil will drain away. The Sambhar Wadi really do not have a lot of oil on the surface.
   8. Transfer to a plate to cool.
   9. Repeat the process to fry all the wadis.
6. Serve the Sambhar Wadi warm with some Kadhi. 

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Recipe for Sambhar Vadi from Vidarbha

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Sambhar Wadi from Vidarbha

Aruna

Sambhar Wadi is a deep-fried snack that can be best described as small parcels with a delicious coriander filling encased in a besan + wheat flour covering. It is traditionally eaten with Kadhi.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Course Breakfast, Lunch, Snack

Cuisine Indian, Maharashtrian, Vegan, Vegetarian

Servings 12 Sambhar Vadis

Calories 121 kcal

Equipment

• Kadhai for Frying
• Bowl For Mixing the Dough
• Pan or Kadhai for Making the Filling
• 1 or 2 Plates
• Slotted Ladle

Ingredients

  

1x2x3x

For the Covering

• 1 Cup Besan
• 1/2 Cup Wheat Flour
• 2 Tbsp Rice Flour Optional
• 1/2 tsp Crushed Ajwain Seeds
• 1/2 tsp Red Chilli Powder
• 1/4 tsp Turmeric
• 1/2 tsp Salt
• 2 Tbsp Oil

For the Filling

• 3 Cups Coriander
• 1/4 Cup Coarsely Ground Roasted Peanuts
• 3 Tbsp Grated Kopra
• 2 tsp Khus Khus
• 1/2 tsp Garlic Paste
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Amchur Powder
• 1/2 tsp Sugar
• 1/2 tsp Cumin Seeds
• 1 tsp Oil
• Salt to Taste

Other Ingredients

• Oil for Deep Frying

Instructions

 

Making the Filling (On Medium Flame Throughout)

• In a kadhai, over low flame, heat 1 tsp oil.
• Add 1 tsp cumin seeds and stir-fry till they start to change colour.
• Add 1/2 tsp of garlic paste and stir-fry for a few seconds till the raw aroma of garlic disappears.
• Now, add 2 tsp of poppy seeds and stir-fry for a few seconds.
• Next, add 3 tbsp of grated Kopra (dried coconut) and stir-fry till it starts to change colour.
• Add 1/4 tsp coarsely ground roasted peanut powder and mix well.
• Add 1 tsp red chilli powder, 1/4 tsp turmeric, 1/2 tsp amchur powder, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp sugar, and 1/2 tsp salt.
• Mix well.
• Turn off the heat, and immediately add 3 cups of chopped coriander, and mix well. The coriander will wilt a bit in the heat.
• Transfer the mix to a plate and set aside to cool. If you leave the mix in the hot pan, it will continue to cook and the coriander will lose its freshness.

Making the Covering

• To a bowl, add 1 cup Besan, 1/2 Cup Wheat Flour, 2 tbsp rice flour (optional), 1/2 tsp crushed Ajwain, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, and 1/2 tsp salt.
• Mix all the dry ingredients together till well-incorporated.
• Now, heat 2 tbsp oil.
• Add this hot oil to the dry mix, and use a spoon to mix.
• While the mix is still warm, use your fingers and mix till the oil is well-mixed into the flour.
• Now gradually add a little water at a time and form a firm but pliable dough. I needed about 1/4 cup and 2 tbsp of water. Do not make the dough soft or it will absorb a lot of oil when you fry.
• Roll into a ball.
• Add 1/4 tsp of oil to the bowl and then roll the dough ball in it so that it is well-covered.
• Cover and let it rest for 10 minutes.

Shaping the Sambhar Wadi

• Keep aside a pea sized ball of the dough
• Grease your palms with a few drops of oil. Do this every time you feel that your palms or the dough is dry when handling the dough.
• Roll the covering dough into a log about 8" long.
• Divide into 12 equal parts.
• Grease your palms with a few drops of oil and roll each portion into a ball.
• Keep the dough balls covered. I used a damp cotton cloth to cover the dough balls.
• Take one dough ball and with a gentle hand roll it into a circle of about 5" in diameter. Do not dust the rolling board with any flour. If need be lightly oil the rolling surface.
• Place 1.5 tbsp of the filling in the centre in the form on a rectangle.
• Dip your forefinger in water and run it around the edges of the circle.
• Fold the two opposite sides of the covering over the filling and press lightly to seal it. At this stage, you will have a cylinder.
• Fold over the ends of the cylinder to close them and once again, press gently to form a completely closed parcel.
• Shape all the Sambhar Wadis.
• Keep all the Sambhar Wadis covered with a damp cloth till you are ready to fry them.

Frying the Sambhar Wadi

• To a deep kadhai, add enough oil to fry the Sambhar Vadis. My oil formed about a 3″ layer.
• Over medium flame, heat the oil.
• To test the heat of the oil, add a small pinch of the covering dough to it. The dough should slowly rise to the surface and sizzle there. It should not turn brown immediately.
• Gently slide 1 or 2 Sambhar Wadis into the oil.
• Let them fry for a few seconds and then flip them over using a slotted ladle.
• When the Sambhar Wadi is light golden brown on both sides, use a slotted ladle to take them out of the oil and let any extra oil drain off.
• Transfer to a plate to cool.
• Repeat the process to fry all the wadis.

Serving Ideas

• Place a Sambhar Wadi in a Bowl and pour some warm Kadhi over it.
• Serve Sambhar Wadis with Tamarind chutney.

Notes

I used some rice flour in the covering to give the covering some crispness.  

Nutrition

Calories: 121 kcalCarbohydrates: 13 gProtein: 4 gFat: 6 gSaturated Fat: 1 gSodium: 112 mgPotassium: 152 mgFiber: 2 gSugar: 1 gVitamin A: 361 IUVitamin C: 1 mgCalcium: 20 mgIron: 1 mg

Keyword Coriander Vadi, Sambhar Vadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!