Kothimbir Vadi

Name: Kothimbir Vadi
Total time: 1800 s
Yield: 4/5 servings
Cuisine: Indian
Ingredients: 2 cups green coriander leaves (finely chopped); 1 cup besan / gram flour; 1 tbsp ginger-garlic paste; 1 tsp kashmiri red chilli powder; 1/2 tsp turmeric powder; 2 green chilli (finely chopped and crushed); 1-2 tsp white sesame seeds; 1/4 tsp cumin seeds; as per taste Salt; as required water; as required Oil greasing; as required Oil for deep fry or shallow fry

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#Win #Week3 #Winter
#Dec #W3
Kothimbir Vadi is a delicious crunchy snack of Maharashtrian cuisine and is also known as winter food as coriander is available in abundance during the winter season. Coriander grows best in cooler climates and stays leafy for longer periods of time in fall, winter and spring.

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

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Ingredients

30 minutes

4/5 servings

2 cupsgreen coriander leaves (finely chopped)
1 cupbesan / gram flour
1 tbspginger-garlic paste
1 tspkashmiri red chilli powder
1/2 tspturmeric powder
2green chilli (finely chopped and crushed)
1-2 tspwhite sesame seeds
1/4 tspcumin seeds
as per taste Salt
as required water
as required Oil greasing
as required Oil for deep fry or shallow fry

Saved

Steps

30 minutes

1

Take coriander in a sieve and wash it with clean water. Then chop the coriander leaves finely and place in a large plate or parat.
2

Add gram flour, ginger-garlic paste, green chillies, red chilli powder, turmeric powder, cumin seeds, sesame seeds and salt. Mix all together and also squeeze coriander leaves well.
3

Coriander releases water after squeezing, so avoid adding water as much as possible. Knead the mixture well to make a soft dough by adding a tablespoon of water as required. Grease your hands with oil and shape the dough into a cylinder.
4

Meanwhile, boil water in a steamer pot. Grease the steamer plate with oil before placing the kothimbir rolls. When the water starts boiling, place a steamer plate on it and cover it with a lid.
5

Steam for 15-20 minutes. Switch off the gas after 20 minutes. Allow the kothimbir rolls to cool completely and cut into desired slices.
6

Then deep fry or shallow fry this kothimbir vadi in hot oil. Fry from both sides until crisp and golden brown. Drain on absorbent paper.
7

Serve kothimbir vadi with tomato sauce as a snack or as a side dish in a meal.