MENU
 
 
 
 

  • Kothimbir Vadi

    1 vote
    Kothimbir Vadi
    Servings: 1
    by anita mokashi
    13 recipes
    >
    Kothimbir vadi is a crispy fritter made from coriander leaves and chickpea flour. It’s a favorite Maharashtrian snack. The Prakash Restaurant in Mumbai, India served the best Kothimbir Vadi. It’s a savory and crunchy evening snack. Just like Khekda Bhaji, I love to eat kothimbir vadi with hot teat during monsoon season. It is a excellent side dish with dal and rice. It is very easy to make and turns out pretty tasty. Traditionally the kothimbir vadi is steamed and then fried. I have used an alternative method in this recipe.

    Ingredients

    • 2 cups chickpea flour/besan
    • 2 cups chopped coriander leaves
    • 1 ½ cup water
    • 1 tbsp rice flour
    • 1 tsp turmeric powder
    • 2 tsp cumin seeds
    • 8 garlic pods
    • 1 inch garlic
    • 8 green chillies
    • Oil
    • salt as per taste

    Directions

    1. Wash the coriander leaves. Chop and keep them aside.
    2. Make a paste out of garlic, ginger and chillies.
    3. In a bowl mix chickpea flour, rice flour and salt with water.
    4. In a pan heat oil.
    5. Add cumin seeds, turmeric powder and ginger garlic chilli paste.
    6. Stir and add chopped coriander leaves. Sauté it for a minute.
    7. Now add chickpea flour mixture and stir continuously. Stir until mixture becomes thick.
    8. Turn of the heat.
    9. On a silver foil, spread the chickpea coriander leaves mixture. Spread mixture evenly and pat with fingers.
    10. Let it cool down. Cut into square shaped pieces.
    11. Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.
    12. Serve it hot with any chutney.

    Useful Links

    Leave a review or comment