Kothimbir Vadi

Kothimbir Vadi is a popular Maharashtrian snack made from coriander leaves (kothimbir), gram flour (besan), and various spices. It’s typically steamed, then sliced and fried until crispy. Here’s a detailed recipe for making Kothimbir Vadi:

Ingredients:

• 2 cups chopped fresh coriander leaves (cilantro)
• 1 cup gram flour (besan)
• 1/4 cup rice flour
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon sesame seeds
• 1/2 teaspoon asafoetida (hing)
• Salt to taste
• Oil for greasing and frying
• Water as needed

For Tempering (optional):

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• Few curry leaves

Instructions:

Preparing the Batter:

1. In a mixing bowl, combine chopped coriander leaves, gram flour, rice flour, ginger-garlic paste, chopped green chilies, turmeric powder, red chili powder, cumin seeds, sesame seeds, asafoetida, and salt.
2. Mix well and knead into a smooth dough. If the dough is too dry, add a little water, a tablespoon at a time, until it comes together.

Steaming the Mixture:

1. Grease a plate or a steamer tray with oil.
2. Spread the dough evenly onto the greased surface, about 1/2 inch thick.
3. Steam the mixture for about 15-20 minutes on medium heat until it is cooked through. You can check by inserting a toothpick or knife into the center; if it comes out clean, it’s done.
4. Once cooked, remove the steamed dough from the steamer and let it cool down for a few minutes.

Frying the Vadi:

1. Once cooled, slice the steamed dough into square or diamond-shaped pieces.
2. Heat oil in a frying pan over medium heat. Once hot, carefully add the sliced pieces of steamed dough in batches and fry until golden brown and crispy on all sides.
3. Remove the fried vadi onto a plate lined with paper towels to drain excess oil.

Tempering (Optional):

1. Heat oil in a small pan for tempering.
2. Add mustard seeds and let them crackle. Then, add sesame seeds and curry leaves. Fry for a few seconds until fragrant.
3. Pour this tempering over the fried Kothimbir Vadi pieces.
4. Serve hot with mint chutney or tomato ketchup.

Tips:

• Make sure to chop the coriander leaves finely for a better texture.
• Adjust the spice level according to your taste preferences.
• You can skip the tempering step if you prefer the vadi without it.
• For a healthier option, you can also bake the vadi in an oven instead of frying. Preheat the oven to 180°C (350°F) and bake the sliced pieces for about 20-25 minutes or until crispy.