Kothimbir Vadi | कोथिंबीर वडी
Kothimbir Vadi is a Maharashtrian snack. It is made by mixing coriander leaves with besan, certain spices and water. The mixture is then steamed, cut into squares and deep fried. There is another way of making it; the mixture is prepared like a dough and given a cylindrical shape, then steamed, sliced and deep fried. You may even shallow fry them. My recipe calls for use of onion, which is completely optional. I just thought of making it more tastier by using ground onion. It really turned out awesome. This dish can be served as a starter or even as a side dish to the meal.
Measurement: 1 cup = 180 ml
Serves: 5 to 6
Ingredients:
- Coriander leaves (chopped) – 1 bunch or 3 1/2 cups
- Gram flour (besan) – 2 cups
- White sesame seeds – 1 1/2 tsp
- Green chilies – 2 to 3
- Ginger – 1″ piece
- Garlic – 20 cloves
- Onion (chopped) – 1 medium (optional)
- Chilly powder – 1/2 tsp
- Garam masala – 1 1/4 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Asafoetida – a pinch
- Sugar – 2 tsp
- Baking soda – 1/2 tsp
- Lemon juice – 1 tbsp
- Salt to taste
- Water – 1/2 to 3/4 cup approx.
- Oil – 1 tbsp + for greasing the plate + for deep frying
Procedure:
- Grind ginger, garlic, green chillies, handful of chopped coriander leaves and onion to a fine paste.
- Take a mixing bowl and combine all the ingredients except oil and water with the ground paste.
- Now add 1 tbsp of oil.
- Slowly add in water and make a smooth batter.
- Grease a deep plate and pour the batter in it leaving a small gap on top.
- Pre heat the steamer and steam the batter it for 20 to 30 min. Insert a tooth pick and check if it is done (it should come out clean).
- Let it cool, cut into squares and deep fry on low to medium flame till they turn crisp.
- Serve with green chutney or tomato ketchup or dates and tamarind chutney.
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