Nagpur’s Famous Sambar Vadi Can Now Be Made at Home for Just ₹10

Nagpur: The city’s beloved street food, Sambar Vadi, can now be recreated at home using just ₹10 worth of fresh coriander, according to cooking expert Poonam Devanani. Known for its aromatic spices and flavorful filling, this traditional snack is a perfect companion for evening tea.

Often confused with Kothambir Vadi, Sambar Vadi differs significantly in taste and preparation. Poonam Devanani emphasizes that the key to this dish lies in its filling, made from fresh coriander, dry fruits, and a unique blend of spices. Using simple kitchen ingredients and a handful of fresh coriander, anyone can achieve a restaurant-style taste at home.

Step-by-Step Preparation

1. Dough Preparation:
Mix 2 cups of wheat flour, 1.5 cups of gram flour (besan), salt, carom seeds (ajwain), and warm oil. Gradually add water to form a soft dough, then let it rest. Grind 1 tsp each of fennel seeds, cumin seeds, and coriander seeds, and coarsely crush some peanuts, green chilies, and ginger.

2. Tempering and Spices:
Heat oil in a pan and add a pinch of asafoetida (hing) and mustard seeds (rai). Once they crackle, add the crushed spices and sauté until aromatic.

3. Coconut and Sesame Magic:
Add 1 tsp of sesame seeds, 1 tsp of poppy seeds, and 4 tbsp of grated dry coconut. Cook on low flame until the coconut turns light golden, giving the filling a rich aroma.

4. Tangy and Spicy Mix:
Mix in the coarsely ground peanuts, salt, red chili powder, coriander powder, turmeric powder, cumin powder, a pinch of sugar, and some dry mango powder (amchur) to balance the tangy-sweet flavor that defines Sambar Vadi.

5. Fresh Coriander Filling:
Finally, fold in a generous amount of finely chopped fresh coriander. Avoid overcooking to retain its vibrant green color and fragrance. The flavorful, aromatic filling is now ready.

Assembling and Frying

Roll out a small portion of the dough like a thin roti, spread some green chutney or tamarind chutney, place the coriander filling in the center, and fold into a roll, sealing the edges carefully. Fry the rolls in hot oil on medium heat until golden brown and crispy. Serve hot with sambar, kadhi, or your favorite chutney.

With this easy recipe, Nagpur’s iconic Sambar Vadi is no longer limited to street stalls and can be enjoyed fresh and homemade at a fraction of the cost.