Name: Sambhar Vadi recipe by Pranjali K at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2
Ingredients: Filling:; Coriander leaves: 400 gms; Desiccated Coconut: 1/2 cup; Cashew Nuts (chopped): 10; Poppy seeds: 1 tbsp; Saunf: 1 tsp; Groundnuts: 50 gms; Green Chili (cut): 8-10; Onion (Cut into small pieces): 1 Big; Garlic cloves (cut): 10; Charoli/ Chirongi: 1 Tbsp; Red Chili powder: 1 Tsp; Salt: 2 Tsp; Sugar: 1 Tsp; Lemon Juice: 2 Tsp; Oil: 2 Tbsp; For the cover:; Besan/ Bengal gram flour: 1 Cup; Maida/ Wheat Flour: 2 Cups; Rice flour: 1/2 Cup; Oil: 1 Tbsp; Salt: 1Tsp; Red Chili powder: 1 Tsp; Turmeric: 1 Tsp; Ginger-Garlic Paste: 2 Tsp; Ajwain: 1 Tsp; White sesame seeds: 1 Tsp; For Deep Frying:; Oil: 3 Cups

ABOUT Sambhar Vadi RECIPE

A very celebrated traditional preparation from Vidarbha region of Maharashtra, usually prepared during family get togethers. When tasted by friends from various states of India, the review has always been extremely awesome. This is especially prepared during winters when desi coriander is found in abundance. "Sambhar"- Vidarbha dialect Marathi word for Coriander. Traditionally served with Hot steaming Kadhi and Imli Chutney. Point to be mentioned that Kothimbir vadi is one snack prepared in western region of Maharashtra which is completely different from this.

Ingredients Serving: 2

Filling:
Coriander leaves: 400 gms
Desiccated Coconut: 1/2 cup
Cashew Nuts (chopped): 10
Poppy seeds: 1 tbsp
Saunf: 1 tsp
Groundnuts: 50 gms
Green Chili (cut): 8-10
Onion (Cut into small pieces): 1 Big
Garlic cloves (cut): 10
Charoli/ Chirongi: 1 Tbsp
Red Chili powder: 1 Tsp
Salt: 2 Tsp
Sugar: 1 Tsp
Lemon Juice: 2 Tsp
Oil: 2 Tbsp
For the cover:
Besan/ Bengal gram flour: 1 Cup
Maida/ Wheat Flour: 2 Cups
Rice flour: 1/2 Cup
Oil: 1 Tbsp
Salt: 1Tsp
Red Chili powder: 1 Tsp
Turmeric: 1 Tsp
Ginger-Garlic Paste: 2 Tsp
Ajwain: 1 Tsp
White sesame seeds: 1 Tsp
For Deep Frying:
Oil: 3 Cups

Instructions

Preparation for filling: Add oil in a skillet and heat on medium flame. After a minute, add all the ingredients except coriander and lemon juice.
Saute for 2-3 minutes until onion is cooked.
Put off the flame. Now, lemon juice and add coriander leaves, mix well. Keep it aside to cool.
For Cover: Add all the ingredients. As per requirement, add water and prepare a dough. Make sure it is not too soft as it will lose the crispness. And, not too hard as it will break.
Knead it really well. Keep aside for 10 minutes to soften it.
Make tiny balls of the dough and roll it in round shape.
In the middle of the round shaped cover, add the coriander filling in rectangular shape.
Put little water around the edges and fold in from all four sides.
Deep fry in Oil on medium flame on both sides for around 5-6 minutes.
Reduce the flame in case the cover is becoming too dark.
Remove from oil on tissue paper. Serve it hot with Imli/Tamarind sweet Chutney/ sauce and Kadhi.

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