Nut-Free Kothimbir Vadi
Delightfully savory and irresistibly crisp, Nut-Free Kothimbir Vadi is a quintessential Maharashtrian snack bursting with the earthy flavors of fresh coriander leaves and a medley of aromatic spices. This unique twist on the traditional Kothimbir Vadi recipe omits nuts, making it allergy-friendly while retaining all its rich taste. Made with chickpea flour, rice flour, and a blend of spices like cumin, turmeric, and carom seeds, these steamed and shallow-fried diamond-shaped morsels offer a guilt-free indulgence. Perfectly golden on the outside and tender within, this recipe balances health and flavor in every bite. Serve these nut-free coriander fritters hot with tangy chutney or a dash of your favorite sauce for a snack that’s as wholesome as it is delicious. Ready in under an hour, it’s a budget-friendly, crowd-pleasing dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 cups Fresh coriander leaves
- 1 cup Chickpea flour (besan)
- 1 tablespoon Rice flour
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Carom seeds (ajwain)
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Salt
- 1 cup Water
- 3 tablespoons Oil
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Mustard seeds
- 1 tablespoon Sesame seeds
Instructions
Wash the coriander leaves thoroughly and chop them finely, keeping the stems intact. Set aside.
In a large mixing bowl, add chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, carom seeds, ginger-garlic paste, and salt.
Mix these dry ingredients well before gradually adding water to form a thick batter.
Add the chopped coriander leaves into the batter and mix thoroughly so that they are well-coated.
Lightly grease a steaming vessel or a shallow pan with a bit of oil to prevent sticking.
Pour the prepared batter into the greased vessel, spreading it evenly.
Steam the batter in a steamer or pressure cooker (without the whistle) for about 15-20 minutes or until it is set. A knife inserted should come out clean.
Once steamed, allow it to cool slightly before cutting it into square or diamond-shaped pieces.
In a non-stick pan, heat the remaining oil over medium heat.
Add mustard seeds and allow them to crackle. Then add asafoetida and sesame seeds, stirring for a few seconds.
Carefully place the cut vadis in the pan.
Shallow fry them until they turn golden brown and crisp on both sides.
Serve the nut-free Kothimbir Vadi hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 18.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3865 mg | 82% | |
*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.
