Crispy and very delicious snack from the Maharashtrian cuisine, which bursts with the flavors of fresh coriander leaves, has a hint of garlic, heat of green chilies is Kothimbir Vadi. Kothimbir means coriander in the Marathi language. Kothimbir vadi recipe uses coriander as the main ingredient, which is generally, rather mostly used as a garnish. This makes this snack so distinct yet absolutely delightful. Further, it is gluten-free and can be prepared with zero oil too.
Kothimbir vadi can be served for breakfast with green chutney or for tea time with a cup of hot chai. Kothimbir vadi recipe is very simple and much of the preparation can be done beforehand and therefore it is a great kids’ tiffin recipe too.
Kothimbir or coriander: Kothimbir vadi recipe was on my to-do list since a long time. Recently we visited a farmhouse and there was coriander. They gave me a couple of large bunches of kothimbir/coriander (I love the beauty of the word “Kothimbir”). The moment I saw that bunch I knew I was making kothimbir vadi. Well, the coriander needs to be washed and pat dried before using it for the kothimbir vadi.
Gram Flour (besan): This is another main ingredient for Kothimbir vadi. The beauty of this recipe is that it is gluten-free. Little rice flour is also added, which prevents the vadi from getting dense and makes it absolutely crispy.
Spices: Not many, just a handful of spices have been used. I have not even used red chili powder.
Green chilies, garlic and ginger: These are the main flavoring agents. The freshness of each ingredient adds so much to the taste of the kothimbir vadi.
Oil: As such kothimbir vadi is fried, deep-fried. I have shallow fried the vadi. But believe me you can have these steamed. The oil-free version of this snack is totally delish.
Kothimbir vadi should be crisp from outside and soft from the inside. It should be crumbly and not at all dense. It should have the flavor of fresh coriander and subtle flavors of other ingredients used. And if following points are kept in mind, you will get perfect kothimbir vadi
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Serve it with green chutney for weekday breakfast.
1.This recipe serves 3-4 persons.
2.Pluck the coriander leaves and discard the stems. You can use the stems in soups and other recipes. Wash the leaves properly. Spread on a kitchen towel for an hour or till the moisture is completely absorbed.
3.Take 2 garlic cloves, 1” ginger and 2 green chilies.
4.Transfer to a grinding jar and make a coarse paste without using any water. Keep aside for now.
5.In a mixing bowl add 1 cup of gram flour (besan).
6.To this add ¼ cup of rice flour (chawal ka atta).
7.Add a big pinch of fruit salt. Approximately ½ of ¼ spoon, i.e. 1/8 spoon. I have used Eno. You can also use baking soda. Add even lesser quantity of baking soda.
8.Next add in the powdered spices i.e. salt to taste, ½ tsp coriander powder, ¼ tsp turmeric powder.
10.Add the coriander leaves.
11.Add the ginger, garlic, chili paste.
13.Add water gradually.
14.Make soft dough. Smoothen it by using little oil.
15.Divide into 2 portions and shape into logs.
16.Prepare the steamer. Place the logs on a greased perforated plate. Let these steam for 12-15 minutes or till the inserted toothpick comes out clean.
17.Let the steamed logs cool down.
18.Cut into ½” thick roundels.
19.Perfect soft kothimbir vadi. This can be relished without frying with chai or chutney.
20.Heat enough oil for shallow frying.
21.Fry the vadi on a medium flame.
22.Flip and fry from the other side too.
23.Fry till crisp and golden brown.
24.Serve hot. Bon appetite!
PREP TIME 10 minutes
COOK TIME 12-15 minutes
TOTAL TIME 22-25 minutes
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