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
Serve the Kothimbir Vadi with coriander Chutney.