Kothimbir Wadi - A popular Maharashtrian snack

Name: Kothimbir Wadi - A popular Maharashtrian snack
Cuisine: Indian
Ingredients: 1 cup Chickpea flour / besan - (1 cup =200ml cup); 1 cup coriander Finely chopped packed; 3 tbsps Rice flour; 2 tbsps Jaggery Grated; 1 tsp cumin Roughly ground; 2 Green chillies finely chopped; 2 tbsps Tamarind juice; flour Oil To bind the and deep frying; A pinch Baking Soda soda (eating; 2 - 3 tsps Salt; 1 heaped tbsp Tamarind; ½ cup Water

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

Heavy rains, chilly weather, husband home early from work, the timing was perfect to make come spicy, savory Kothimbir Wadi's or Savory Coriander Tikkis a popular Maharashtrian snack to go with hot ginger tea.
These wadi's bring back so many memories, whenever my friends dropped in for an authentic Maharashtrian meal these were always a part of it as a side dish. Since we were 'always- hungry' bunch we even devoured them with tea or coffee later!
No authentic Maharashtrian meal or wedding is complete without Kothimbir Wadi's, each household will have their own twist to this recipe. I usually make them in 3-4 different ways!
My family loves this recipe so here's how I make it:

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

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Ingredients

1 cupChickpea flour / besan - (1 cup =200ml cup)
1 cupcoriander Finely chopped packed
3 tbspsRice flour
2 tbspsJaggery Grated
1 tspcumin Roughly ground
2Green chillies finely chopped
2 tbspsTamarind juice
flour Oil To bind the and deep frying
A pinchBaking Soda soda (eating
2 - 3 tspsSalt
1 heaped tbspTamarind
½ cupWater

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Steps

1

Wash the coriander leaves thoroughly under water, and chop them finely.
2

Note: The leaves will still be dripping with water after washing, leave them just the way they are. I use this water to bind the rest of the ingredient.
3

Add the chickpea flour, finely chopped green chilies, cumin, grated jaggery,salt, a pinch of soda mix all this together; finally add 2 tbsp of tamarind water*
4

Gently get all the ingredients together to form dough, add 1 tbsp of refined oil to bind the dough.
5

Once the dough is formed you can make them into small balls and deep fry them.
6

Serve with ketchup or green chutney.
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Your quick and easy Kothimbir Wadi’s are ready.
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I want to share with some other methods which I follow at home.
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Steaming: Take the cylindrical dough; put it in a steamer for 15 minutes.
10

I don’t have a steamer at home so I took a large vessel and poured water halfway.
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Fill halfway
12

Take a colander (see picture) grease it with oil like no body’s business.
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Once the water starts boiling, put the colander on top, put the rolled Kothimbir Wadi dough, cover and stem for 15 minutes.
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Put the rolled dough in the greased colander, cover and cook
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How do you know that the Wadi’s are done: They increase in size; close to double in size and it has a glazed look on top!
16

The dough is cooked, remove and set aside
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Remove and set aside for 15 minutes before cutting!
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You can eat them just as, this is the healthy version.
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Steamed Kothimbir Wadi
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None
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Take the steamed Wadi’s and deep fry them; this is my favourite way to eat them.
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Just give it a Tadka: If you want to enjoy the healthy goodness of these tasty bites; avoid deep frying and add a tadka.
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It’s so simple:Take a heavy bottom pan, once heated add 2 tbsp spoon of refined oil, a pinch of asafoetida, 2 green chilies slit lengthwise and cut in half, 1 tsp mustard seeds.
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Once he mustard seeds start popping, pour over the tadka over steamed Kothimbir Wadi’s and garnish with some more coriander
25

Soak tamarind in water for half an hour, squeeze out the soaked tamarind and discard.
26

Use the water for Kothimbir Wadi's.