Kothimbir Vadi

Name: Kothimbir Vadi
Cuisine: Indian
Ingredients: 1 cup coriander leaves, chopped; 1/2 cup besan (chickpea flour); 2 tbsp. rice flour; 1 tsp. sesame seeds, lightly roasted; 1 tsp. fried peanuts, ground coarsely; to taste salt; pinch asafoetida; pinch turmeric powder; 1/2 tsp. red chili powder; 1/2 tsp. coriander-cumin powder; 1/2 tsp. garam masala powder; pinch baking soda; 1/2 tsp. amchur; 1/2 sugar to taste (opt); 1/2 tsp. ginger, grated; 1 green chily, finely chopped; 2 tbsp. oil; oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is a traditional Maharashtrian snack item, that is simply delicious and can be relished as a tea-time snack. It is basically coriander leaves, chickpea flour, rice flour, sesame seeds, peanuts and other dry spices all combined to form a thick batter with some water. It can then be had either steamed or deep fried. A very healthy and a nutritious dish, it can be made in no time and can be relished either with green chutney or ketchup.

Bethica Das @kitchen_flavours

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Ingredients

1 cupcoriander leaves, chopped
1/2 cupbesan (chickpea flour)
2 tbsp.rice flour
1 tsp.sesame seeds, lightly roasted
1 tsp.fried peanuts, ground coarsely
to tastesalt
pinchasafoetida
pinchturmeric powder
1/2 tsp.red chili powder
1/2 tsp.coriander-cumin powder
1/2 tsp.garam masala powder
pinchbaking soda
1/2 tsp.amchur
1/2sugar to taste (opt)
1/2 tsp.ginger, grated
1green chily, finely chopped
2 tbsp.oil
oil to deep fry

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Steps

1

Mix together all the ingredients, (except the oil for deep frying) and prepare a thick batter with the help of water.
2

Place in a greased steel container with a lid. Pour some water in a pressure cooker and bring it to a boil. Place the said container and steam (without the vent) for 12-15 minutes.
3

When cool, cut into desired shapes and deep fry in oil in batches. Drain and serve hot with sauce or green chutney.