Introduction

I still remember the first time I came across this recipe while exploring local dishes from Maharashtra. I was traveling through the Vidarbha region, where Nagpur and Latur are known for their unique food. It was extremely hot that day, and I was served this spring-roll-looking snack called Sambar Vadi with a cup of tea. I was surprised—there was no actual sambhar in it, and no typical vadi either. But the taste was amazing, and the combination of crispy outer layer with the masaledar stuffing made it unforgettable.

Later, when I tried recreating it on my own kitchen counter, I realized how creative and flavorful this dish really is. With a dough made of besan and maida, and a spicy stuffing filled with coconut, crushed peanuts, green chilli-ginger-garlic paste, and lots of fresh coriander—it instantly became a favorite. And the special touch? That Saoji masala from Nagpur. If you haven’t tried this snack yet, you’re truly missing out on something uniquely Indian.

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Ingredients of Vidarbha Special Sambar Vadi

Portion servings: 5–6 pax
Preparation time: 05 mins
Cooking time: 60 mins

• Besan (Gram Flour): 1 cup
• Refined Flour (Maida): ¼ cup
• Ajwain: ¼ tsp
• Hing: ½ tsp
• Red Chilli Powder: ½ tsp
• Turmeric Powder: ¼ tsp
• Salt: 1 tsp
• Hot Oil: 1 tbsp
• Water: As required

For Sambarwadi Stuffing:

• Oil: 1 tbsp
• Jeera (Cumin Seeds): 1 tsp
• White Sesame Seeds: 1 tsp
• Poppy Seeds: ½ tsp
• Turmeric Powder: ½ tsp
• Red Chilli Powder: 1 tsp
• Hing: ½ tsp
• Ginger-Garlic-Green Chilli Paste: 1½ tbsp
• Desiccated Coconut: ½ cup
• Fresh Coriander (roughly chopped): 3 cups
• Salt: 1 tsp
• Sugar: ½ tsp
• Crushed Peanuts: ¼ cup

For Brushing While Folding:

• Garam Masala: ½ tsp
• Amchur Powder: ½ tsp
• Salt: ¼ tsp
• Water: As required

• Oil for Deep Frying

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Instructions of Vidarbha Special Sambar Vadi

Step 1: Prepare the Dough

In a large mixing bowl, combine besan and refined flour. Add ajwain, hing, red chilli powder, turmeric, and salt. Pour hot oil over the mix and incorporate it well. Slowly add water as needed and knead into a soft, elastic dough. Cover it with a damp cloth and let it rest for 15–20 minutes.

 

Step 2: Make the Stuffing

Heat oil in a pan and add cumin seeds, white sesame seeds, and poppy seeds. Let them sizzle. Then add turmeric powder, red chilli powder, and hing. Stir briefly. Add ginger-garlic-green chilli paste and sauté until aromatic. Mix in desiccated coconut and cook for another minute. Now, add the chopped coriander and sauté until it slightly wilts. Season with salt, sugar, and crushed peanuts. Mix well and set aside to cool completely.

 

Step 3: Prepare the Brushing Masala Paste

In a small bowl, combine garam masala, amchur powder, salt, and a little water to make a thin paste. This will enhance the flavor and help seal the rolls while folding.

 

Step 4: Roll and Fill

Divide the dough into small portions. Roll each into a thin oval or rectangle. Place some cooled stuffing on one side of the dough. Lightly brush the masala paste over the edges and the top of the stuffing. Carefully roll it like a spring roll or Swiss roll. Press and seal the ends properly to ensure the filling doesn't come out during frying. Repeat with the remaining dough and stuffing.

 

Step 5: Deep Fry the Wadis

Heat oil in a deep pan over medium flame. Gently slide in a few prepared rolls and fry on low to medium heat. Keep turning them until they are evenly golden and crisp from all sides. Remove and place on kitchen paper to drain excess oil.

 

Step 6: Slice and Serve

Let the fried sambar vadis cool slightly. Cut each roll diagonally into thick discs. Serve hot with green chutney, tamarind chutney, or ketchup. They go perfectly with a cup of hot tea!

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About the Recipe

This Vidarbha Special Sambar Vadi recipe looks like a spring roll but is completely different in flavor and texture. It has no sambhar, and no typical vadi, yet the name comes from the style of the mixture used in the filling. The dough is made using besan (gram flour) and maida (refined flour), seasoned with ajwain, hing, red chilli powder, turmeric, salt, and a touch of hot oil. It’s kneaded into a soft, elastic dough and rested before use.

The stuffing is what truly sets it apart. A mixture of cumin, sesame seeds, ginger-garlic-green chilli paste, dry coconut, lots of fresh coriander, salt, sugar, and crushed peanuts creates a bold and tangy filling. A paste made with garam masala (or Saoji masala if available), amchur, and salt is brushed inside for added flavor and helps seal the roll.

Once wrapped like a spring roll, the sambar vadis are deep-fried on low heat until golden and crispy. The slow frying is essential to get that perfect crunch without burning the outer layer. Pair them with tea, ketchup, or green chutney—it’s a complete snack in itself.

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Cooking Tips

• Always use hot oil in the dough to give the outer shell a nice crispness.
• The dough should be soft and elastic so it rolls out easily without tearing.
• If the dough feels too sticky, add a little more maida to balance it.
• Use dry coconut and freshly chopped coriander generously for authentic flavor.
• Fry the sambar vadi on low flame first, and then increase the heat slightly to get a golden brown color.
• Saoji masala gives a traditional Vidarbha touch. If not available, use garam masala instead.
• Let the stuffing cool completely before rolling, so it doesn't release moisture and make the dough soggy.

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Pairing Guide

• Chai (Tea): Sambar Vadi and chai are a match made in heaven. The spice and crunch balance the warmth of the tea.
• Green Chutney: A mint-coriander chutney adds freshness and zing.
• Tamarind Chutney: For those who like a sweet-tangy twist with spicy snacks.
• Ketchup: A safe choice if you’re serving kids or guests with simpler tastes.
• Raita: Serve with a simple curd raita if you want to turn it into a light meal.

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Frequently Asked Questions about Vidarbha Special Sambar Vadi Recipe

1. What is the Vidarbha Special Sambar Vadi Recipe?

The Vidarbha Special Sambar Vadi Recipe is a deep-fried snack made with a gram flour-based dough and a spicy coconut-peanut stuffing, commonly enjoyed in the Nagpur region of Maharashtra. Despite its name, it contains no sambhar.

2. Why is it called Sambar Vadi if it has no sambhar?

In the Vidarbha Special Sambar Vadi Recipe, the name comes from the style of the stuffing, which is similar to a spicy, semi-dry sabzi known locally as “sambhariyo.” It’s a regional term that doesn't relate to South Indian sambhar.

3. Can I make the Vidarbha Special Sambar Vadi Recipe without Saoji masala?

Yes, if Saoji masala is unavailable, you can substitute it with regular garam masala in the Vidarbha Special Sambar Vadi Recipe. Add amchur and salt to maintain the tangy-spicy flavor.

4. What type of oil is best for frying the Vidarbha Special Sambar Vadi?

Use any neutral-flavored oil like sunflower or vegetable oil for frying the Vidarbha Special Sambar Vadi Recipe. Make sure the oil is medium-hot and fry on low flame initially for crispness.

5. Can I bake instead of fry the Vidarbha Special Sambar Vadi?

While frying gives the authentic crispy texture, you can bake the Vidarbha Special Sambar Vadi Recipe at 180°C for 20–25 minutes, flipping halfway. Brush with oil for a golden crust.

6. Is the Vidarbha Special Sambar Vadi Recipe vegan?

Yes, the traditional Vidarbha Special Sambar Vadi Recipe is naturally vegan as it uses plant-based ingredients like gram flour, coconut, peanuts, and spices.

7. How long can I store the Vidarbha Special Sambar Vadi?

The Vidarbha Special Sambar Vadi Recipe is best enjoyed fresh. However, you can store the fried vadi in an airtight container for up to 2 days. Reheat in an oven or air fryer before serving.

8. Can I make the stuffing in advance?

Yes, the stuffing for the Vidarbha Special Sambar Vadi Recipe can be prepared a day in advance and stored in the fridge. Make sure it cools completely before using.

9. What makes the stuffing flavorful in the Vidarbha Special Sambar Vadi Recipe?

The stuffing in the Vidarbha Special Sambar Vadi Recipe gets its flavor from sesame seeds, dry coconut, crushed peanuts, green chilli-ginger-garlic paste, and a generous amount of fresh coriander.

10. Can I shape the vadi differently?

Yes, the Vidarbha Special Sambar Vadi Recipe can be shaped like spring rolls or flattened like patties. The taste remains delicious either way—choose the style that suits you best.

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