Kothimbir Vadi
Experience the vibrant flavors of Maharashtra with Kothimbir Vadi, a beloved savory snack made with fresh coriander leaves and chickpea flour (besan). This traditional recipe combines earthy spices like cumin, turmeric, and chili powder with a hint of garlic and green chili for an irresistible burst of taste. Perfectly steamed and then shallow-fried to golden perfection, these crispy bites are both soft on the inside and crunchy on the outside, making them a delectable treat for any occasion. Sesame seeds add a delightful texture, and the aromatic coriander elevates every bite. Whether served as a tea-time snack, appetizer, or festive delight, Kothimbir Vadi pairs beautifully with green chutney or ketchup. Quick to prepare and deeply satisfying, it’s a must-try dish that celebrates the essence of Indian cuisine!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 1 cup Fresh coriander leaves
- 0.5 cup Water
- 2 pieces Green chilies
- 3 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Sesame seeds
- 0.25 teaspoon Baking soda
- 2 tablespoons Oil
- 3 tablespoons Oil for shallow frying
Instructions
Wash and finely chop the coriander leaves. Set aside.
In a grinder, make a paste of the green chilies and garlic by adding a little water. Set aside.
In a mixing bowl, combine chickpea flour, chopped coriander leaves, green chili-garlic paste, salt, turmeric powder, red chili powder, cumin seeds, sesame seeds, and baking soda.
Gradually add water to the mixture while stirring continuously to form a thick batter-like consistency. Ensure there are no lumps.
Grease a deep, flat plate or a steel tiffin box with 1 teaspoon of oil.
Pour the batter into the greased plate, spreading it evenly with a spatula. The batter should be about 1/2 inch thick.
Heat water in a steamer or pressure cooker. If using a pressure cooker, do not use the whistle.
Carefully place the plate inside the steamer or cooker and steam the batter for about 15-20 minutes or until it is fully cooked. Insert a toothpick into the steamed batter to check; it should come out clean.
Once cooked, remove the plate and let it cool completely.
After cooling, cut the steamed batter into squares or diamond shapes.
Heat 3 tablespoons of oil in a frying pan over medium heat.
Add the cut pieces to the pan, shallow frying until they are golden and crispy on all sides. Turn occasionally for even cooking.
Remove and drain on paper towels to remove excess oil.
Serve hot with a side of green chutney or ketchup, and enjoy the delicious Kothimbir Vadi!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
