Kothimbir Vadi

Name: Kothimbir Vadi
Total time: 1800 s
Yield: 6-7 servings
Cuisine: American
Ingredients: 2.5 cups washed, dried, chopped fresh Coriander Leaves; 3-4tablespoons washed, dried and chopped fresh Fenugreek Leaves (optional); 2 (1 inch)pieces of Ginger; 6-8 cloves Garlic; 2-3 Green Chillies; 2 cups or more Besan / Gram Flour; 1/2 cup Roasted Peanut Powder; 2 tablespoons Dessicated Coconut Powder; 1/4 teaspoons Turmeric Powder; 1 teaspoon Coriander Powder; 1/2 teaspoon Roasted Cumin Powder; 1/2 teaspoon Hing / Asafoetida Powder; 3/4 teaspoon Sugar; to taste Salt; 1 teaspoon Mustard Seeds; 1.5 teaspoons Sesame Seeds; 1 pinch Asafoetida; 2 Dry Red Chillies; As required Water; 2-4 tbsp+ 2 tbsp to shallow fry OR sufficient to deep fry for the tadka - Oil

Sonal Sardesai Gautam @SSG_17

This is a popular snack made in Maharashtra with fresh coriander and gram flour. It is a nutritious and tasty snack and perfect to go with a cup of tea on the side.

Sonal Sardesai Gautam @SSG_17

This is a popular snack made in Maharashtra with fresh coriander and gram flour. It is a nutritious and tasty snack and perfect to go with a cup of tea on the side.

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Ingredients

25-30 mins

6-7 servings

2.5 cups washed, dried, chopped fresh Coriander Leaves
3-4tablespoons washed, dried and chopped fresh Fenugreek Leaves (optional)
2 (1 inch)pieces of Ginger
6-8 clovesGarlic
2-3Green Chillies
2 cupsor more Besan / Gram Flour
1/2 cupRoasted Peanut Powder
2 tablespoonsDessicated Coconut Powder
1/4 teaspoonsTurmeric Powder
1 teaspoonCoriander Powder
1/2 teaspoonRoasted Cumin Powder
1/2 teaspoonHing / Asafoetida Powder
3/4 teaspoonSugar
to tasteSalt
1 teaspoonMustard Seeds
1.5 teaspoonsSesame Seeds
1 pinchAsafoetida
2Dry Red Chillies
As required Water
2-4 tbsp+ 2 tbsp to shallow fry OR sufficient to deep fry for the tadka - Oil

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Steps

25-30 mins

1

Grind the ginger-garlic and green chillies into a smooth paste, adding a little water.
2

Combine the gram flour, the roasted peanut powder, the coriander leaves, fenugreek leaves, the ground paste, the turmeric, cumin, coriander & asafoetida powders, the dessicated coconut & salt. Add water as required and mix into a soft, smooth dough.
3

Place this dough in a round tin after greasing it with oil (I kept it in a stainless steel roti ka dabba) and pat down lightly to level the batter. Steam cook it for 15 mins. I used a rice cooker for this process, you may use a pressure cooker or a steamer.
4

Allow the steamed dough to cool. Cut into meat squares.
5

If deep frying, then do so in small batches in hot oil. Flip and fry the steamed squares on low -medium heat until golden brown & crisp on both sides.
6

Heat oil for the tadka, add the mustard seeds, sesame seeds, the asafoetida, dry red chillies, allow it to crackle and pour this tadka over the fried vadis.
7

If shallow frying, then first give a tadka in oil, then put the steamed squares in it, shallow fry on low-medium heat till golden brown & crisp on both sides
8

Serve with green chutney or tomato ketchup.

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Cooksnaps

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Sonal Sardesai Gautam @SSG_17

on June 02, 2019 04:33

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟