सांबार वडी | पुडाची वडी | विदर्भ स्पेशल | Nagpur’s Famous Sambar Vadi Recipe| Recipe Theatre

Sambar vadi / Pudachi Vadi are a very celebrated traditional preparation from Vidarbha region of Maharashtra, usually prepared during family get together. 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. “Sambar” is Vidarbha local Marathi word for “Coriander”. Traditionally it is served with Tadka wala Buttermilk or hot Kadhi.

Point to be mentioned that “Kothimbir vadi” is one more snack prepared in western region of Maharashtra which is completely different from this.

So today I am sharing with you all one of my favorites Nagpur Special “Sambar Vadi” Recipe. Do try this recipe and let me know your feedback in the comment section below.

Also, Do not forget to like, share and follow to my blog for more recipes!!!

Sambar Vadi

Preparation Time: 15 minutes

Rest Time: 10 minutes

Cook Time: 20 minutes

Serve: 6 

Type: Snacks

Pudachi Vadi


For Dough:

  • 1 cup Gram Flour / Besan
  • 1/2 cup All Purpose Flour / Maida
  • Salt to taste
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Carom seeds /Ova
  • 2 tbsp hot Oil
  • Water (as required)

For Stuffing:

  • 250 gm Coriander leaves (washed & chopped)
  • 1 tbsp Oil
  • 1 tsp cumin seeds
  • 1 tsp Ginger-garlic paste
  • 1 tsp Fennel seeds
  • Pinch of Asafoetida / hing
  • 2 tsp Poppy seeds
  • 2 tbsp Dry Coconut (grated)
  • Salt to taste
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Dry Mango Powder / Amchur Powder
  • 1 tsp sugar
  • 2 tbsp Peanuts powder (roasted)
  • 1/2 tbsp Charoli
  • 1/2 tbsp Raisins
  • 1 tsp Kaala Masala

For Phodnicha Taak(take all ingredients as required)

  • 250 ml Butter milk
  • Salt
  • 1 tbsp Oil (hot)
  • 1/2 tsp Cumin seeds
  • Curry leaves
  • Green chilli (slit)
  • Pinch of Asafoetida
Kothimbir Vadi

Method of Preparation:

How to make Dough:

  • In large mixing bowl, add Gram flour, All purpose flour, Salt, Red chilli powder, Turmeric powder, Crushed Carom seeds and 2 tbsp hot Oil.
  • Mix everything up well with spoon first and then crumble with hand until the flour is moist enough.
  • Take the mixture in hand and see if it holds shape or not, then add a little hot Oil.
  • In addition, add water in batches and knead to form medium hard dough.
  • The dough should not be soft or it may have cracks
  • Grease the dough with Oil; cover & rest the dough for 10 mins.

How to make Stuffing:

  • Clean the coriander leaves after buying form the market.
  • Separate the leaves and wash them well.
  • Spread the leaves on a clean napkin and let them dry completely.
  • Chop the dried coriander leaves finely and keep them aside.
  • Now heat up a pan on medium flame.
  • Add Cumin seeds, Ginger-garlic paste, Fennel seeds and pinch of Asafoetida.
  • Saute for a minute.
  • Add Poppy seeds, dry grated Coconut and saute for few minutes until coconut gets nice golden color.
  • Add Salt, Coriander powder, Cumin powder, Red chili powder, Turmeric powder, Dry mango powder and Sugar.
  • Mix everything up well.
  • Now add roasted Peanut powder, Charoli and Raisins. Mix well.
  • Lastly add chopped Coriander leaves and mix well.
  • Let it cook for 2-3 minutes on low heat and switch of the flame.
  • Let it cool down completely and our stuffing is ready!

How to make or stuff Sambar vadi:

  • Knead the dough slightly and then divide into equal parts.
  • Now take small ball sized dough and smoothen it out.
  • Roll it into cylindrical shape (or like Puri). Do not use dry flour while rolling. You can use a little oil if required. You can decide the size and thickness of the puri.
  • Add prepared stuffing at the centre of puri. You should fill enough stuffing so that the vadi won’t sound empty.
  • Add little water on the edges and then fold from one side and then the other.
  • Press it well so that vadi should not open up. Again fold another two sides.
  • Make all Sambar Vadi likewise.

Second way of making Sambar vadi:

  • In Vidarbh there are different ways to make Sambar Vadi.
  • In a bowl; add kaala masala, dry mango powder, water and mix well.
  • Now spread the Kaala masala chutney over the puri and fill lot of stuffing at the centre
  • Fold two opposite sides of puri over stuffing and again fold another two sides.
  • Press the sambar Vadi slightly by hand so that it won’t open in oil.
  • Heat up the Oil in pan.
  • Drop vadi in oil and deep fry on low to medium heat.
  • Fry till golden brown & crisp from both sides.
  • Drain off the vadi on tissue paper to absorb extra oil.
  • Our Sambar Vadi is ready to serve.
  • You can have it as it is or with tamarind chutney.
  • Traditionally it is served with Tadka wala Buttermilk or hot Kadhi.

How to make phodaniche Taak (Buttermilk):

  • Heat oil in pan.
  • Add cumin seeds, curry leaves, green chilli (slit)and pinch of hing/ asafoetida
  • Pour the fresh buttermilk in pan; add salt to taste and turn of the flame immediately. Do not boil the buttermilk.

To watch complete recipe click on link below:

Sambar Vadi

Point to be mentioned that “Kothimbir vadi” is one more snack prepared in western region of Maharashtra which is completely different from this.

You can watch the Kothimbir Vadi Recipe here:

Eat Healthy, Stay Healthy!!
Don’t forget to like and share.



Rating: 5 out of 5.

2 Comments Add yours

  1. Your blog is amazing 🙂

    Liked by 1 person

    1. Latika Sagar says:

      Thank you for stopping by…Stay Connected…


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s