|Published||Cooking Time||25 Minutes|
|Recipe Type||Appetizers||Preparation Time||10 Minutes|
|Ingredient||Besan gramflour||Standing Time||25 Minutes|
A quintessential Maharashtrian savory snack recipe, kothimbir vadi or coriander(cilandro) cakes are basically a salty cake preparation with kothimbir( coriander leaves or cilantro). The kothimbir vadi is first steamed and then fried until crispy and served with tomato chutney or a tempering of mustard seeds and grated coconut.
Recipe of KOTHIMBIR VADI
|Garlic Cloves, Crushed||1/2||Teaspoons|
|Water As Needed|
|Besan Atta (chickpea Flour)||1||Cup|
|Garam Masala Powder||1/2||Teaspoons|
|Salt To Taste|
|Coriander Leaves, Chopped||1||Bunch|
|Roasted Peanut Powder||1||Tablespoons|
|Oil For Deep Frying|
- Make a batter of besan flour adding little water and ensure that it is free of lumps. The batter should be thick of pouring consistency.
- In a pan, heat little oil for tempering, add mustard seeds, cumin seeds, ajwain (do not brown them or else they would turn bitter), crushed garlic and ginger, crushed green chillies, pinch asafoetida (hing), jeera powder, garam masala and mix well (these spices are used for flavouring the vadis). Pour in the besan batter stirring continuously until the batter thickens and become a thick paste without forming lumps (reduce the heat if necessary).
- When the batter starts thickening, add salt, chopped coriander leaves, roasted peanut powder and mix well. Add little oil and keep mixing till it forms to a thick paste. Grease a tray and pour this mixture into the tray and spread evenly (as shown in video).
- Cool this mixture and cut them into desired shapes. Heat oil in a kadai for deep frying and when the oil is hot, fry the besan pieces until crispy and golden. Drain oil from the fritters and remove on paper towel.