Kothimbir vadi is a very popular snack from Maharashtra. Kothimbir means coriander leaves in Marathi. Fresh coriander leaves are added to chick pea flour along with some spices to make a smooth batter then it is steamed or cooked on tawa to make thick dough. Once cooled it cut in to pieces and deep fried till crisp. It is a very tasty and delicious snack which can be served as evening snack or as an appetizer for any party. You can click here to see my other variation of Kothimbir vadi which I made few years ago.
This recipe from Maharashtra goes to day 22 of Mega Marathon theme " Sweets and Snacks ".
Ingredients:
Besan / Gram flour 1 cup
Chopped fresh cilantro / Coriander leaves 1 1/2 cup
Roasted peanut powder 1 tbsp
Sesame seeds 1 tbsp
Garam masala 1/2 tsp
Chili powder 1/4 tsp
Turmeric powder 1/4 tsp
Grated ginger 1/2 tsp
Green chili paste 1/2 tsp
Hing / Asafoetida 1/4 tsp
Baking soda 1/4 tsp
Sugar 1/2 tsp
Salt to taste
Oil for deep frying + 2 tbsp
Preparation:
In a mixing bowl add gram flour and all dry spices.
Mix well and add chili, ginger paste and chopped cilantro.
Add enough water and 1 tbsp oil to make a smooth batter.
Heat 1 tbsp oil in a non stick pan and add the batter in it.
Keep the flame on low and keep stirring so that the mixture becomes nice and thick and smooth dough without lumps.
Cook till the mixture leaves the pan.
Transfer the mixture to a greased plate or pan.
Spread evenly and set aside to cool down completely.
Heat oil for deep frying.
Cut the cooled mixture to squares or a diamond shape.
Deep fry few at a time till nice golden brown or crisp texture appears.
Fry on medium flame so that it cooks well from inside too.
Serve hot with ketchup or green chutney.
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This recipe from Maharashtra goes to day 22 of Mega Marathon theme " Sweets and Snacks ".
Ingredients:
Besan / Gram flour 1 cup
Chopped fresh cilantro / Coriander leaves 1 1/2 cup
Roasted peanut powder 1 tbsp
Sesame seeds 1 tbsp
Garam masala 1/2 tsp
Chili powder 1/4 tsp
Turmeric powder 1/4 tsp
Grated ginger 1/2 tsp
Green chili paste 1/2 tsp
Hing / Asafoetida 1/4 tsp
Baking soda 1/4 tsp
Sugar 1/2 tsp
Salt to taste
Oil for deep frying + 2 tbsp
Preparation:
In a mixing bowl add gram flour and all dry spices.
Mix well and add chili, ginger paste and chopped cilantro.
Add enough water and 1 tbsp oil to make a smooth batter.
Heat 1 tbsp oil in a non stick pan and add the batter in it.
Keep the flame on low and keep stirring so that the mixture becomes nice and thick and smooth dough without lumps.
Cook till the mixture leaves the pan.
Transfer the mixture to a greased plate or pan.
Spread evenly and set aside to cool down completely.
Heat oil for deep frying.
Cut the cooled mixture to squares or a diamond shape.
Deep fry few at a time till nice golden brown or crisp texture appears.
Fry on medium flame so that it cooks well from inside too.
Serve hot with ketchup or green chutney.
Below are the sweets I have posted so far in this Mega Marathon.
Week 1 - Sweets
Week 2 - Rajasthani Dishes
Week 3 - Snacks of my choice
Week 4 - Mandatory week
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
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7 comments:
Oh yes I made the same method and enjoyed it much. Very nicely done Sushma.
These are my favorite!
Love the way your wadis turned out Sushma.
Your vadis have turned out perfect. Love the color and the beautifully cubed vadis. BTW approximately how much time did it take to saute the batter for the quantity you used?
Fantastic ! Love these fried beauties , so well made . I must tey with this method , i bet the taste will be better !
Wow! You have also made using the 'cooking the batter ' method. Very sinful for sure.
Very neat squares of kothimbir vadi. I made the steamed version and your version of cooking the batter and frying looks good.
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