Rediff.com« Back to articlePrint this article

Recipe: Spicy Dhaniya Wadi

Last updated on: January 12, 2023 14:43 IST

Do not confuse Sambhar Wadi with Kothimbir Wadi.

The former is a specialty specific to the eastern part of Maharashtra -- the Vidarbha region. Both dishes feature coriander and besan, but in varied proportions.

Rashmi Nagare uses maida instead of besan in her Sambhar Wadis.

"As a kid, I'd eagerly wait for Diwali to visit my grandma in Nagpur. My mom and grandma would make all kinds of sweet and savoury faral or snacks for the festival."

And in winter her grandmother would make Sambhar Wadi thanks to the abundance of coriander during the season.

"I miss how the house would fill up with the fragrance of fresh coriander and roasted groundnuts," she says.

In Vidarbha, coriander or cilantro is also referred to as sambhar. That's where the dish gets its name from.

Rashmi, an electronics engineer, spends her weekends in the kitchen, trying new dishes and baking delectable goodies. Her love for cooking comes from both her grandma and her mother, both excellent home cooks.

Sambhar Wadi, without the garlic, is a great snack to make for Makar Sankranti.

Sambhar Wadi

Serves: 4-5

Ingredients

For the covering

Method

For the stuffing

For the covering

To make the wadis

Rashmi's Note: For a slightly healthier version opt for wheat flour instead of maida. You'll still get crispy wadis.

In Vidarbha, besan or chickpea flour is often used for the covering.

Editor's Note: For a Jain version of this snack, skip the garlic, ginger and onion.

Rashmi Nagare lives in Mumbai.

RASHMI NAGARE