Sambar Vadi

                                   

Preparation Time:1-2 hr

Cooking Time: 20 mins

Course: Snacks/Appetizer

Author: Shruti Mendulkar

 

‘Coriander’ is by far the most loved herb of Indians. Widely used for garnishing, coriander not only makes the food look good but also adds an amazing taste to the food. 

*Imagine a delicacy entirely made of coriander!*

Oh yes, this kind of recipe does exist and is popularly savoured in Vidarbha, which goes by the name of Sambar Vadi/Kothimbir Vadi. With time, this snack item went through many modifications, ultimately diminishing the original flavours. For all who crave for the authentic Sambar Vadi, this recipe is a must do.


Ingredients:

Coriander Leaves- 500 gm
Besan (Chickpea flour) -  1 1/2 large bowl
Onions- 2 large
Poppy seeds (khus- khus) - 3 tbsp
Charoli- 1 tsp
Grated Coconut- 3 tbsp
Garam Masala- 4 tbsp
Turmeric Powder- 1 1/2 tbsp
Red Chilli Powder- 2 tbsp
Mustard Seeds- ½ tsp
Salt- 1 tbsp (vary according to the taste)
Water- 1 cup approx. 
Oil for deep frying

Method:

Thoroughly rinse the coriander you’ve got from the market. Let there be no mud on it after washing. Now, spread this coriander on a kitchen towel or large sheet of newspaper, leave this to dry. You can switch on the fan to get the drying process done faster. The drying process might take hours, so it is recommended to do this procedure beforehand- like a day before you are planning to make Sambar Vadi.

*Make sure that the coriander leaves are completely dry, as moisture would ruin the recipe*
 

Once dried, chop the coriander leaves and keep aside. Now, dice onions in medium square pieces.

Roast khus-khus till it starts popping and the colour changes to brown.

*This is optional* Roast 2 tbsp of besan in 1/2 tsp of oil till it becomes light brown in colour. Add this roasted besan into the filling.

Heat 1 tbsp of oil in an open pan and crackle the mustard seeds first. Now add chopped onions and sauté till it becomes light brown yet translucent in colour. At this stage, turn off the gas and add red chilli, turmeric powder and salt. Very quickly then add chopped coriander leaves, charoli and khus-khus. Mix it well and cover the pan with a lid.

Your filling is done. Keep the lid closed.

                                        

In a big large bowl add besan, 1 tbsp oil (normal temperature oil red chilli powder and turmeric powder. Add water accordingly and knead the dough, keep it firm and tight as we have to roll large shaped puris out of it.
 

                                 

Meanwhile, make a paste of 2 tbsp garam masala with half bowl of water.

In an open skillet pan, heat oil for deep-frying

Pinch medium-size dumpling from the dough and roll out 5 to 6-inch diameter of roti. Apply the garam masala paste on the edges and place the coriander filling horizontally on the center of the roti. Gently hold the roti between your palms and bring the edges together at the center. Seal the edges and pinch the shape narrow towards the end. Apply more paste if you want, but make sure to seal the filling properly, also make sure the roti doesn’t tear out while rolling it or while filling it.

                               

Deep fry the sambar vadi till it becomes golden brown in colour, avoid constantly flipping the vadi inside oil as it is delicate and might break into halves. Strain the excess oil and serve hot!

                               

*You can also try giving an alternate shape to the vadi; this doesn't need pinching of the dough at the edges. With the same procedure as described for the first one, here seal the edges by packing it and folding it inwards.*