Description
Kothimbir Vadi is a crispy Maharashtrian snack made from coriander leaves and chickpea flour, offering a delightful blend of spices and textures.
Ingredients
Units
Scale
- 2 cups chickpea flour (besan)
- 2 cups chopped coriander leaves
- 1 1/2 cups water
- 1 tablespoon rice flour
- 1 teaspoon turmeric powder
- 2 teaspoons cumin seeds
- 8 garlic pods
- 1 inch ginger
- 8 green chillies
- Oil for frying
- Salt to taste
Instructions
- Wash the coriander leaves thoroughly and chop them finely. Set aside.
- Make a paste by grinding the garlic, ginger, and green chillies together.
- In a large mixing bowl, combine the chickpea flour, rice flour, turmeric powder, and salt. Gradually add water while stirring to form a smooth batter.
- Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the garlic-ginger-chilli paste to the pan and sauté for 1-2 minutes until fragrant.
- Pour the batter into the pan and mix well with the sautéed spices. Stir continuously to prevent lumps.
- Cook the mixture on low heat, stirring constantly, until it thickens and leaves the sides of the pan.
- Grease a plate or tray with oil and pour the thickened mixture onto it. Spread evenly and let it cool completely.
- Once cooled, cut the mixture into squares or diamond shapes.
- Heat oil in a deep frying pan over medium-high heat. Fry the pieces until they are golden brown and crispy on all sides.
- Drain on paper towels to remove excess oil. Serve hot with chutney or sauce of your choice.
Notes
For a healthier version, you can steam the vadis instead of frying them. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for a crisp texture. Adjust the number of chillies to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 5
- Carbohydrates: 22
- Fiber: 4
- Protein: 6
- Cholesterol: 0