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Ingredients
- Serves 3 people
For Kothimbir Vadi:
100 g peanuts, roasted and finely-chopped
30 g ginger, garlic, and green chilies paste (10 g ginger + 10 g garlic + 10 g green chilies)
50 g fresh coriander leaves, finely-chopped
2 g turmeric powder
2 g red chili powder
3 g coriander powder
3 g cumin powder
1 g Hing (asafoetida)
3 g white sesame seeds
70 g Besan (chickpea flour)
100 ml water
2 to 4 g salt to taste
For serving:
30 g coriander Chutney
Kothimbir Vadi (Coriander & Gram Flour Fritters)
Kothimbir Vadi is a vegetarian snack from the western province of Maharashtra, India. Kothimbir is the Maharashtrian word for coriander and is the main component of the dish. The gram flour lends to the crispiness of Kothimbir Vadi after pan frying.
- Medium
- 20 min
- 15 min
- 15 min
- 4 steps
- 13 Ingredients
- Medium
- 4 steps
- 13 Ingredients
- 20 min
- 15 min
- 15 min
Instructions
-
Make the Kothimbir Vadi batter
- In a large bowl, add the finely-chopped coriander leaves. Add the ginger, garlic, green chili paste.
- Add the turmeric powder, red chili powder, coriander powder, cumin powder and Hing.
- Add the finely-chopped peanuts and white sesame seeds.
- Add the Besan (gram flour) and salt, mix well to incorporate all components.
- Now, add the water in parts and begin to mix the batter.
- Mix vigorously to a thick batter consistency. Check the thickness of the batter by scooping in a spoon and inverting it over the bowl. If the batter holds in the spoon, it is of the right consistency.
-
Prepare the steamer
- Grease your steamer pan with oil.
- Add water to the bottom of the steamer, for steaming.
- Bring the water to a boil and cover with a lid.
-
Steam the Kothimbir Vadi
- Pour the Kothimbir Vadi batter into the greased steamer pan.
- Insert the pan into the steamer and steam until the batter cooks, or for about 10 to 12 minutes.
- To check if the batter is cooked, insert a cake tester or wooden skewer in the centre of the pan. If the skewer comes out clean, the Kothimbir Vadi is properly steamed.
- Once fully steamed, set the Vadi aside to cool.
- Flip the Kothimbir Vadi out of the steamer pan and cut into diamond shaped pieces or any shape that you desire.
-
Pan fry the Kothimbir Vadi
- In a medium pan or skillet over medium heat, add oil and heat.
- Fry the cut pieces of Kothimbir Vadi until golden brown. Make sure you do not add too many pieces at once into the pan as they will not brown evenly.
- Once fried, transfer to a plate lined with paper towels to drain the oil.
Plate and Serve!
Serve the Kothimbir Vadi with coriander Chutney.
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Ingredients
- Serves 3 people
-
For Kothimbir Vadi:
100 g peanuts, roasted and finely-chopped
30 g ginger, garlic, and green chilies paste (10 g ginger + 10 g garlic + 10 g green chilies)
50 g fresh coriander leaves, finely-chopped
2 g turmeric powder
2 g red chili powder
3 g coriander powder
3 g cumin powder
1 g Hing (asafoetida)
3 g white sesame seeds
70 g Besan (chickpea flour)
100 ml water
2 to 4 g salt to taste
-
For serving:
30 g coriander Chutney
Nutrition
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