Sambar Vadi (Pudachi Vadi or Patodi)!!

Name: Sambar Vadi (Pudachi Vadi or Patodi)!!
Total time: 1500 s
Yield: makes 8 to 10 s
Cuisine: Indian
Ingredients: 1 bunch Coriander Leaves (washed and chopped); 1 tbsp Oil; 1/2 cup Spring Onions chopped; 1/4 cup Spring Garlic chopped; 1/2 cup Grated Dry Coconut; 7-8 tbsp Poppy Seeds or Khus Khus; 7-8 tbsp Sesame Seeds; 7-8 tbsp Roughly Crushed Roasted Peanuts; 3 tbsp Charoli or Chironji; 2 tsp Red Chilli Powder; 1 tsp Turmeric Powder; 2 tsp Dhania Jeera Powder; 2 tsp Garam Masala; 1 tsp Aamchur Powder; 1 tsp Sugar; as required Salt to taste; 3 tbsp Besan; For Dough -; 1 cup Wheat Flour; 1/2 cup Maida; 2 tbsp Rava; as required Salt to taste; 2 tbsp Oil; 1/4 tsp Turmeric Powder (optional); as required Water as required for kneading; as required Oil for deep frying; For Sealing -; 1/4 cup Water; 2 tsp Garam Masala

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#Win #Week3
The authentic Nagpur style Sambar Wadi, popularly also known as "Pudyachi Wadi" in Nagpur, is a delicious preparation. Sambar Wadi is a spring roll with coriander and various spice stuffing. In Nagpur coriander is known as Sambar, hence the origin of the name.

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Saved

Ingredients

20 to 25 mins

makes 8 to 10 s

1 bunchCoriander Leaves (washed and chopped)
1 tbspOil
1/2 cupSpring Onions chopped
1/4 cupSpring Garlic chopped
1/2 cupGrated Dry Coconut
7-8 tbspPoppy Seeds or Khus Khus
7-8 tbspSesame Seeds
7-8 tbspRoughly Crushed Roasted Peanuts
3 tbspCharoli or Chironji
2 tspRed Chilli Powder
1 tspTurmeric Powder
2 tspDhania Jeera Powder
2 tspGaram Masala
1 tspAamchur Powder
1 tspSugar
as requiredSalt to taste
3 tbspBesan
For Dough -
1 cupWheat Flour
1/2 cupMaida
2 tbspRava
as requiredSalt to taste
2 tbspOil
1/4 tspTurmeric Powder (optional)
as requiredWater as required for kneading
as requiredOil for deep frying
For Sealing -
1/4 cupWater
2 tspGaram Masala

Saved

Steps

20 to 25 mins

1

Heat up the oil in a pan on a low flame. Once oil gets heated, add spring onions and saute for a minute. Then add chopped spring garlic and grated dry coconut and again saute for few seconds.
Then add khus khus, sesame seeds, crushed roasted peanuts, charoli and mix well.
2

Then add red chilli powder, haldi, dhania jeera powder, garam masala, salt, amchur powder and sugar. Mix all well and cook for a minute.
Then add besan. Give it a good mix and cook for few seconds. Switch off the flame. Let the mixture cool down completely.
3

Add this prepared mixture to the coriander leaves and mix very well. Stuffing is ready.
4

For dough : In a plate, take wheat flour, maida, rava, salt, turmeric powder and oil. Mix well. Add water gradually to make smooth and soft dough. Keep aside the dough covered for at least half an hour.
For sealing : Mix well water and garam masala.
5

Making Vadi : Make a medium sized lemon ball from dough. Roll using rolling pin oval shaped roti. Keep the prepared stuffing in the center of the roti. Seal from sides properly using water. Make all sambar vadi and keep covered.
When all done, deep fry on a medium to low flame till it turns golden brown in colour.
6

Serve hot with tamarind dates chutney and curd (curd mixed with salt, sugar and chopped coriander leaves).