Kothambir Vadi is a traditional Maharashtrian snack made from coriander leaves, gram flour, rice flour, sesame seeds, red chili powder, turmeric powder, and salt. The ingredients are mixed together to form a dough which is then shaped into rounds and deep fried. The resulting vadis are crispy on the outside and soft on the inside with a unique flavor of coriander leaves.
Ingredients:
- 1 cup kothambir (coriander) leaves, washed and finely chopped
- 1/2 cup besan (gram flour)
- 1/4 cup rice flour
- 2 tbsp sesame seeds
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for deep frying
- 1/2 tsp Cumin seeds
- 1 tbsp Garlic-Green chili paste (7~8 Garlic cloves & 3~4 Green chilies roughly blended)
Instructions:
- Remove the stems from the coriander leaves and thoroughly wash them.
- Dry the coriander leaves and finely chop them.
- Combine besan, rice flour, sesame seeds, cumin seeds, garlic-green chilli paste, turmeric powder, salt to taste, and red chilli powder.
- Reserve a few sesame seeds for garnishing.
- While mixing, gently press the coriander leaves to release moisture.
- Knead the dough with only 1-2 tablespoons of water.
- Add a little oil and coat the dough thoroughly.
- Grease a dish or plate generously with oil.
- Sprinkle a few sesame seeds on top of the dough and place it in the dish.
- Evenly distribute the dough across the plate.
- The vadi should be somewhat thick.
- Sprinkle a few more sesame seeds on top of the dough.
- In the cooker, heat about 1-1 1/2 ” of water at the bottom.
- Place the dish in the cooker.
- If the dish is small enough to fit in the cooker, place a pot beneath it.
- Remove the whistle from the lid and place it over the cooker.
- Steam the vadi for about 15-20 minutes on medium heat.
- Turn off the heat and leave the plate in the oven for another 15- 20 minutes.
- Remove the dish and test it with a knife. It should be completely clear.
- Cut the vadi into bite-sized pieces.
- Heat the oil in a skillet.
- Fry the kothimbir vadi in hot oil until golden brown.
- Take it out, drain the excess oil, and place the vadi on a plate.
It can be served with chutney or any other dip of your choice. Give this recipe a try and enjoy the unique and delicious taste of Kothambir Vadi.