Ingredients
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3-4 Garlic
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Green chillies
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GingerA small piece
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1 tsp Cumin
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1 1/2 cup Gramflour
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1/2 tsp carom seeds
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A Pinch turmeric
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A pinch Salt
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1.5 cup Water
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oil
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1.5 tbs sesame seeds
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1.5 tsp coriander-cumin powder
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1 tsp chilli powder
About
Did you know that Kothimbir Vadi is not just a snack, but a taste of Maharashtra’s rich culinary heritage? This irresistible Maharashtrian delicacy, made from fresh coriander leaves, is loved by many for its vibrant flavour and crunchy texture. Traditionally deep-fried, I have found a healthier and equally delicious way to enjoy it—shallow frying!
Steps
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1
Done
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Prepare the Spice Paste - Combine garlic, green chillies, ginger, and cumin seeds in a mortar and pestle or mixer. Coarsely crush into a paste. Set aside. |
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2
Done
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To Make the Batter In a large mixing bowl, add gram flour, carom seeds, turmeric, and salt. Gradually add water while whisking to make a thin, lump-free batter. |
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3
Done
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Heat 1–2 tbsp oil in a pan over medium heat. |
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4
Done
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Add the crushed garlic-ginger-chilli paste. Sauté lightly—do not brown. Add asafoetida and sesame seeds. Stir for a few seconds. Add coriander-cumin powder and red chilli powder. Mix well. |
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5
Done
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Lower the heat and slowly pour in the gram flour batter while stirring continuously. |
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6
Done
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Stir constantly on medium-low flame to prevent sticking. |
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7
Done
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After about 5 minutes, add the chopped coriander leaves. |
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8
Done
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Mix well and continue cooking, stirring continuously, until the mixture thickens and leaves the sides of the pan. |
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9
Done
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Grease a tray or plate and sprinkle some sesame seeds (optional). |
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10
Done
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Immediately pour the hot mixture into the tray. |
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11
Done
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Spread evenly using a spatula before it cools and sets. Let it cool to room temperature. |
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12
Done
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Once cooled, cut into small squares. |
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13
Done
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Heat a little oil in a pan and shallow fry the vadis on medium heat until golden and crispy on both sides. |
