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:
- 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.
- 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:
- Grease a plate or a steamer tray with oil.
- Spread the dough evenly onto the greased surface, about 1/2 inch thick.
- 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.
- Once cooked, remove the steamed dough from the steamer and let it cool down for a few minutes.
Frying the Vadi:
- Once cooled, slice the steamed dough into square or diamond-shaped pieces.
- 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.
- Remove the fried vadi onto a plate lined with paper towels to drain excess oil.
Tempering (Optional):
- Heat oil in a small pan for tempering.
- Add mustard seeds and let them crackle. Then, add sesame seeds and curry leaves. Fry for a few seconds until fragrant.
- Pour this tempering over the fried Kothimbir Vadi pieces.
- 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.