Kothimbir Vadi (Maharashtrian Recipe)
A quintessential traditional Maharashtrian snack recipe made with fresh kothimbir / coriander leaves infused with garlic and spices. This is one of the most popular vegan snack served with garlic chutney.
Ingredients
- 2 cups Kothimbir / Coriander leaves
- 1 cup Besan (Gram Flour)
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Roasted Peanut Powder
- 1/2 teaspoon Turmeric Powder
- 1/4th teaspoon Hing (Asafoetida)
- Salt to taste
- Water to make the batter
- 3-4 tablespoons Oil
Instructions
- In a mixing bowl add washed and roughly cut kothimbir/coriander leaves.
- Add besan (gram flour)
- Add red chilli powder & salt.
- Add roasted peanut powder.
- Add water little by little and make the batter. The batter's consistency should be a little thinner than that of pakoda / fritters.
- Our kothimbir/coriander leaves batter is ready. Check the seasoning at this point.
- In a pan, heat oil and add 2 tablespoons of roughly crushed garlic.
- Saute garlic till the raw smell fades away.
- Add turmeric to the sauteed garlic.
- Add the kothimbir/coriander leaves batter.
- Cook the batter on medium flame stirring constantly. The besan (gram flour) needs to cook completely.
- After about 4-5 minutes, the batter will start coming together but will still be moist. Cook till raw smell of besan (gramflour) has gone.
- Cook on medium flame until the mixture starts to leave the side of the pan/kadai. Keep stirring continuously.
- Transfer this kothimbir/coriander leaves batter into the greased pan.
- Spread the batter evenly using a back of a flat bowl (vati) or with spatula.
- Let the kothimbir vadi set for about 10 minutes. Cut them into bite-size pieces.
- Kothimbir vadi is ready. For a healthy option, you may skip frying and have them as it is.
- For pan frying, heat 2 tablespoons oil in a frying pan and place the kothimbir vadi. Fry till golden brown from all sides till they are crisp.
- Serve them with garlic chutney, green coriander chutney or with tomato ketchup.
