Kothimbir vadi / Crispy Coriander fritters

Kothimbir Vadi is coriander (Cilantro) mixed with chick pea flour or besan with some spices There are plenty of variants of this dishes some deep fried, some stir fried and some steamed. This snack item is very popular in Maharashtra. I made this vadi from Madhura's blog. For day 2,  I made  Kothimbir vadi, a snack item under the theme - Any Regional with course specific.

We need:


Coriander / Cilantro 2 bunches
Green chili 5
Garlic cloves 4
Cumin seeds 1 spoon
Dhaniya powder / coriander powder 1 sp
Haldi 1/2 spoon
Salt to taste
Besan / Gram flour 1 1/2 cup


Method:


Remove the leaves from the coriander stems.
Wash thoroughly and let them dry for 30 minutes on paper napkins.
Make a rough paste with green chili, garlic and cumin seeds. 
You can add more or less  chilies according to your taste.
Now add besan, chili paste and salt to coriander leaves.
Also add haldi, dhaniya powder and mix well.

Add water accordingly to make a stiff dough.
You can apply little oil  so that the dough won't stick to your hands.
Now we need to steam the dough.

For this grease the plate or dish you are using to steam the dough.
Place the dough in the dish and steam in idly cooker or rice cooker for 15 to 20 minutes.
Remove and let it cool.
Cut the dough into 1/2 inch thick pieces as shown below.

If you do not want to eat these vadi right away you can freeze  it and use it for later use.
These are good to go for upto 2 months.
If you want to serve right away deep fry or shallow fry the vadi till nice and crisp.
Serve hot with green chutney, sweet chutney or ketchup.


Check to see what my fellow marathoners  are cooking for today, BM 35.