Maharashtrian Kothimbir Vadi |  kothimbir vadi recipe | how to make crispy kothimbir vadi

20 Feb Maharashtrian Kothimbir Vadi |  kothimbir vadi recipe | how to make crispy kothimbir vadi

Last Updated on May 7, 2020 by blessmyfoodbypayal

Maharashtrian Kothimbir Vadi |  kothimbir vadi recipe | how to make crispy kothimbir vadi with step wise pictorial and video method.

Maharashtrian Kothimbir Vadi |  kothimbir vadi recipe | how to make crispy kothimbir vadi is a delicious snack from maharashtra.

“Kothimbir” or “kothmir” is the english name for coriander leaves & “vadi” means cubes or pieces.

In a very common and simple language, if someone ask what exactly it is, I would say “Dhaniya k patto k besan wale pakode”…

After pav bhaji, this is second attempt on a maharashtrian cuisine from our end & it came out too good.

We have made kothimbir vadi by shallow frying them. Some make it by steaming and others prepare it by first steaming & then frying later. You can pick the method depending upon your choice.

YouTube video of Maharashtrian Kothimbir Vadi

To know and understand the recipe in a more better way, here is the video recipe of Maharashtrian Kothimbir Vadi. For more easy and interesting recipes, please do visit our YouTube Channel and do subscribe it and also hit the bell icon. It’s free. Gratitude for subscribing.

Step wise pictorial recipe of Maharashtrian Kothimbir Vadi

1. Dry roast peanuts on low heat till there appears black dots on them. Remove their skin & grind them to a coarse powder. Keep aside.
2. Likewise dry roast sesame seeds & keep them aside. We put sesame seeds in the same bowl carrying coarsely grinded peanuts.
3. Pour oil in a pan and add ginger chilli paste in it. Stir till ginger turns golden brown.
4. Add coriander leaves.
5. Time to add spices like coriander powder, cumin powder, turmeric, baking soda, garam masala, red chilli powder, lemon juice and salt. Mix.
6. Add peanuts & sesame seeds. Mix well.
7. In a big bowl, add besan & rice flour.
8. Pour water in it but gradually with continuous stirring so that lumps don’t form.
9. Sieve this batter into the pan.
10. Incorporate everything together by mixing well & keep on cooking on low flame. Keep stirring.
11. In couple of minutes, batter will become a lumpsy dough and start leaving the sides of pan.
12. Immediately transfer mixture into a greased tray or plate.
13. Spread the mixture thoroughly & leave it to turn completely cool.
14. Cut into cubes & put in a pan for shallow frying.
15. Keep changing the sides of cubes so that they get cooked properly from all sides.
16. When they turn golden brown, take out on a plate having paper napkin over it so that extra oil gets absorbed.
17. Your kothimbir vadi is ready. Enjoy warm with chutney, ketchup or any dip of your choice.

NOTES

1. To make Ginger chilli paste, just grind a small piece of ginger with 2 or 3 green chillies. Add or subtract number of chillies depending upon your need of spiciness.

2. Instead of lemon juice, you can add dash of sour curd or dry mango powder too for slight tanginess.

3. After you cut spreaded dough into cubes, you can skip immediate frying but keep the cubes into refrigerator … This usually needs to be done when planning to make kothimbir vadi for the guests and there a time in their arrival and you wanna serve fresh & warm vadi to them. Or wish to add vadi in kids tiffin so bound to keep the cubes ready at night. But it is IMPORTANT to remember in this case that NOT TO ADD Baking Soda in your cooking.

Maharashtrian Kothimbir Vadi – recipe card

Maharashtrian Kothimbir Vadi |  kothimbir vadi recipe | how to make crispy kothimbir vadi

blessmyfoodbypayal

Maharashtrian Kothimbir Vadi is a delicious snack from maharashtra made with coriander leaves & chickpea flour batter.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Snack

Cuisine Indian, maharashtra

Servings 10 Vadis

Ingredients

  

• 1 cup Coriander leaves washed/roughly chopped
• 1 tsp Ginger chilli paste
• 1 tbsp Coriander powder
• 1 tbsp Cumin powder roasted
• 1/2 tsp Turmeric
• 1/8 tsp Baking soda
• 1/2 tsp Garam masala optional
• 1 tsp Red chilli powder
• 1/4 cup Peanuts
• 1 tsp Sesame seeds
• Juice of half Lemon
• Salt to taste
• 1 cup Besan
• 1/4 cup Rice flour
• 1 tbsp oil
• Oil for frying & greasing
• 1 cup Water

Instructions

 

• Dry roast peanuts on low heat till there appears black dots on them.
• Remove their skin & grind them to a coarse powder. Keep aside.
• Likewise dry roast sesame seeds & keep them aside. We put sesame seeds in the same bowl carrying coarsely grinded peanuts.
• Pour oil in a pan and add ginger chilli paste in it. Stir till ginger turns golden brown.
• Add coriander leaves.
• Time to add spices like coriander powder, cumin powder, turmeric, baking soda, garam masala, red chilli powder, lemon juice and salt. Mix.
• Add peanuts & sesame seeds. Mix well.
• In a big bowl, add besan & rice flour.
• Pour water in it but gradually with continuous stirring so that lumps don't form.
• Sieve this batter into the pan.
• Incorporate everything together by mixing well & keep on cooking on low flame. Keep stirring.
• In couple of minutes, batter will become a lumpsy dough and start leaving the sides of pan.
• Immediately transfer mixture into a greased tray or plate.
• Spread the mixture thoroughly & leave it to turn completely cool.
• Cut into cubes & put in a pan for shallow frying.
• Keep changing the sides of cubes so that they get cooked properly from all sides.
• When they turn golden brown, take out on a plate having paper napkin over it so that extra oil gets absorbed.
• Your kothimbir vadi is ready. Enjoy warm with chutney, ketchup or any dip of your choice.

Video

Notes

1. To make Ginger chilli paste, just grind a small piece of ginger with 2 or 3 green chillies. Add or subtract number of chillies depending upon your need of spiciness.
2. Instead of lemon juice, you can add dash of sour curd or dry mango powder too for slight tanginess.
3. After you cut spreaded dough into cubes, you can skip immediate frying but keep the cubes into refrigerator … This usually needs to be done when planning to make kothimbir vadi for the guests and there a time in their arrival and you wanna serve fresh & warm vadi to them. Or wish to add vadi in kids tiffin so bound to keep the cubes ready at night. But it is IMPORTANT to remember in this case that NOT TO ADD Baking Soda in your cooking.