One of the traditional snacks in Maharashtra. I end up making these whenever i see fresh greenest coriander leaves. Can be pan fried or deep fried, but this snack and the flavors associated makes you wanting for more. 🙂 Goes well with a steaming cuppa chai and some great friends and old memories. 😀
Also can be made as starters or party snacks. The preparation part can be done a day before and can fry when needed.
Do try this recipe.
2 cups kothimbir (coriander leaves) finely chopped
1 1/2 cup Besan
1/4 cup roasted peanut +green chillies coarsely pounded powder
1 tbsp red chilli powder
1/2 tsp Turmeric powder
1/4 tsp Hing (asafoetida)
2 tsp white sesame seeds
Salt to taste
Oil for frying
1/4 cup curd diluted in 1/2 cup water.
Water as needed.
- In a bowl add chopped kothimbir, besan, red chilly powder, sesame seeds, salt, buttermilk and water as needed.
- Mix well to form a paste (paste should not be very thick or very thin). Make sure no lumps are formed.
- Add pounded powder to the kothimbir (Coriander) mixture.
- Grease a bowl that fits in the cooker (I used my dhokla stand) with oil and pour this mixture onto it, tap the mixture evenly. The vadi should be atleast 1 inch thick.
- Steam for 10 minutes in medium flame. Check whether done by inserting a knife. It should come clean.
- Now cut the kothimbir vadi mixture into square or diamond shape.
- When the kothimbir vadi cools down a bit deep fry or shallow fry the vadi’s as per your preference.
Serve hot with chutney/ sauce.
Note: Can be refrigerated and kept for a day or two, not more than that.