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We hope you got insight from reading it, now let’s go back to kothimbir vadi recipe. You can have kothimbir vadi using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kothimbir Vadi:
- Use 2.5 cups washed, dried, chopped fresh Coriander Leaves
- Prepare 3-4tablespoons washed, dried and chopped fresh Fenugreek Leaves (optional)
- Get 2 (1 inch)pieces of Ginger
- Provide 6-8 cloves Garlic
- Take 2-3 Green Chillies
- Provide 2 cups or more Besan / Gram Flour
- Take 1/2 cup Roasted Peanut Powder
- Provide 2 tablespoons Dessicated Coconut Powder
- Get 1/4 teaspoons Turmeric Powder
- Provide 1 teaspoon Coriander Powder
- Prepare 1/2 teaspoon Roasted Cumin Powder
- Get 1/2 teaspoon Hing / Asafoetida Powder
- Get 3/4 teaspoon Sugar
- Get to taste Salt
- Take 1 teaspoon Mustard Seeds
- Prepare 1.5 teaspoons Sesame Seeds
- Take 1 pinch Asafoetida
- Use 2 Dry Red Chillies
- Get As required Water
- Prepare 2-4 tbsp+ 2 tbsp to shallow fry OR sufficient to deep fry for the tadka - Oil
Instructions to make Kothimbir Vadi:
- Grind the ginger-garlic and green chillies into a smooth paste, adding a little water.
- Combine the gram flour, the roasted peanut powder, the coriander leaves, fenugreek leaves, the ground paste, the turmeric, cumin, coriander & asafoetida powders, the dessicated coconut & salt. Add water as required and mix into a soft, smooth dough.
- Place this dough in a round tin after greasing it with oil (I kept it in a stainless steel roti ka dabba) and pat down lightly to level the batter. Steam cook it for 15 mins. I used a rice cooker for this process, you may use a pressure cooker or a steamer.
- Allow the steamed dough to cool. Cut into meat squares.
- If deep frying, then do so in small batches in hot oil. Flip and fry the steamed squares on low -medium heat until golden brown & crisp on both sides.
- Heat oil for the tadka, add the mustard seeds, sesame seeds, the asafoetida, dry red chillies, allow it to crackle and pour this tadka over the fried vadis.
- If shallow frying, then first give a tadka in oil, then put the steamed squares in it, shallow fry on low-medium heat till golden brown & crisp on both sides
- Serve with green chutney or tomato ketchup.
Have you ever tried Maharashtrian Kothimbir Vadi? Have you ever tried Maharashtrian Kothimbir Vadi? It is easy to make and crispy, delicious snack that goes well with chutney or a cup of tea/coffee. What sets the Kothimbir Vadi apart from many other deep-fried snacks prepared all over the country is that the besan dough for preparing this is first steamed before being sliced and deep-fried. Kothimbir vadi is a crispy fritter made from coriander leaves & chickpea flour.
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