Vidarbha Special Sambar Vadi | घर पर बनाएं समर वड़ी बिलकुल ट्रेडिशनल स्टाइल | Chef Ajay Chopra

Vidarbha Special Sambar Vadi | घर पर बनाएं समर वड़ी बिलकुल ट्रेडिशनल स्टाइल | Chef Ajay Chopra

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Discover how to make Vidarbha Special Sambar Vadi at home! This crispy and spicy snack is a famous delicacy from the Vidarbha region of Maharashtra. Follow this step-by-step recipe to prepare authentic, traditional Sambar Vadi with perfect texture and taste. It’s a great tea-time snack or a festive treat. Try it at home and enjoy the flavors of Vidarbha!

Portion servings: 5-6 pax
Preparation time: 05 mins
Cooking time: 60 mins

Ingredients:

Besan 1 cup
Refined flour ¼ cup
Ajwain ¼ tsp
Hing ½ tsp
Red chilli powder ½ tsp
Turmeric powder ¼ tsp
Salt 1 tsp
Hot oil 1 tbsp
Water as required

For sambarwadi stuffing:
Oil 1 tbsp
Jeera 1 tsp
White sesame seeds 1 tsp
Poppy seeds ½ tsp
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Hing ½ tsp
Ginger-garlic-chilli paste 1½ tbsp
Dessicated coconut ½ cup
Coriander rough chopped 3 cups
Salt 1 tsp
Sugar ½ tsp
Peanuts crushed ¼ cup

For brushing while folding:
Garam masala ½ tsp
Amchur powder ½ tsp
Salt ¼ tsp
Water as required

Oil for deep frying

Method:

Step 1: Prepare the Dough

Start by mixing besan and a small portion of refined flour in a bowl. Add ajwain, hing, red chilli powder, turmeric, and salt. Pour in some hot oil to enhance the dough’s texture. Mix everything well. Gradually add water and knead into a firm, pliable dough. Cover the dough with a damp cloth and let it rest for 15–20 minutes.

Step 2: Make the Stuffing

Heat some oil in a pan. Add jeera, sesame seeds, and poppy seeds. Let them crackle. Add turmeric, red chilli powder, and a pinch of hing. Stir briefly.
Add freshly prepared ginger-garlic-green chilli paste. Sauté till the raw aroma disappears.
Now add desiccated coconut and cook for a minute on medium flame.
Add roughly chopped fresh coriander and sauté till it slightly wilts.
Season with salt, a touch of sugar, and some crushed peanuts for crunch.
Mix everything well and allow the stuffing to cool completely.

Step 3: Prepare Brushing Masala Paste

In a small bowl, mix garam masala, amchur powder, a little salt, and some water to form a smooth paste. This will be used while folding the wadi to add extra flavour and help seal the edges.

Step 4: Roll and Fill

Divide the rested dough into equal portions. Roll out each ball into a thin oval or rectangle.
Place a generous amount of the cooled stuffing on one side of the rolled dough.
Brush the inner edges and the top of the filling with the prepared masala paste.
Tightly roll it from the stuffing side, just like a Swiss roll. Seal the edges well so they don’t open while frying. Repeat with remaining dough and stuffing.

Step 5: Deep Fry the Wadis

Heat oil in a deep kadhai over medium flame.
Slide in the prepared rolls carefully, a few at a time.
Fry them on medium heat, turning occasionally, until golden brown and crisp from all sides.
Remove and drain on paper towels to remove excess oil.

Step 6: Slice and Serve
Once slightly cooled, slice each roll diagonally into thick discs.
Serve hot with green chutney or sweet tamarind chutney.
Crispy outside, tangy and nutty inside – a true Vidarbha delicacy!




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