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Kothimbir vadi

AI-drafted · awaiting admin review

Steamed and fried squares of fresh coriander and gram flour, crisp outside and soft inside.

Region: MaharashtraOccasion: Snack; side dish in a festive thaliTime: 45 minServes: 4Vegan

Ingredients

  • 2 cups finely chopped coriander leaves
  • 1 cup besan
  • 2 tbsp rice flour
  • 1 tbsp sesame seeds
  • 1 tsp ginger-green chilli paste
  • ½ tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp sugar
  • Salt to taste
  • Oil for frying

Method

  1. Mix all the ingredients except the oil. Add a little water to make a thick dough.
  2. Shape into a log or spread in a greased plate and steam for 15–20 minutes, until a knife comes out clean.
  3. Cool completely, then cut into squares or slices.
  4. Shallow-fry or deep-fry until crisp and golden. Serve with green chutney or tomato sauce.

History

Steaming first and then frying is a common Maharashtrian way to make vadis from leaves and gram flour.

Significance

Kothimbir vadi is made when coriander is cheap and plentiful in winter, and is a favourite in Puneri and Nagpuri homes alike.

Sources