Homemade Kothimbir Vadi Recipe

wellhealthorganic.com Kothimbir Vadi: Kothimbir vadi, a delectable savory snack hailing from Maharashtrian cuisine, features a blend of gram flour (besan), coriander leaves, peanuts, sesame seeds, and spices. This popular tea-time treat is renowned for its rich coriander flavor.

Kothimbir Vadi

• Preparation Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Cuisine: Maharashtrian
• Course: Snacks
• Diet: Vegan, Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Roasting Peanuts:

1. ¼ cup peanuts

For Ground Paste:

1. 1 teaspoon ginger
2. 1 teaspoon garlic
3. 2 green chilies or 2 teaspoons green chilies
4. 1 to 2 tablespoons water for grinding

Other Ingredients:

1. 2 cups coriander leaves, finely chopped
2. ¼ teaspoon turmeric powder
3. ¼ teaspoon red chili powder
4. ½ teaspoon Coriander Powder
5. ½ teaspoon cumin powder
6. 1 pinch asafoetida (hing), optional
7. 1 tablespoon white sesame seeds
8. 1 cup besan 
9. ½ teaspoon sugar, optional
10. Salt, as required
11. ½ cup water for batter

For Steaming:

1. 1 to 1.5 cups water

For Frying:

1. 3 tablespoons oil

Also Read: Thalipeeth

Instructions:

Preparation:

1. Heat a tawa or pan over low to medium flame. Add ¼ cup peanuts.
2. Stir occasionally and roast until the peanuts turn crunchy and develop brown-black spots. Transfer to a plate and let them cool.
3. Rub the peanuts between your palms to remove the skin. Grind them into a coarse powder and set aside.
4. In the same grinder, combine 1 teaspoon ginger, 1 teaspoon garlic, and 2 green chilies. Add 1 to 2 tablespoons of water and grind to form a smooth paste. Alternatively, crush them in a mortar-pestle.
5. Rinse coriander leaves thoroughly, drain excess water, and finely chop them to yield 2 cups.

Making Batter:

1. In a mixing bowl, combine chopped coriander leaves with ginger-garlic-green chili paste.
2. Add turmeric powder, red chili powder, coriander powder, cumin powder, and a pinch of asafoetida.
3. Mix in the coarsely ground peanut powder and white sesame seeds.
4. Incorporate besan, sugar (optional), and salt.
5. Gradually add ½ cup water to form a thick batter, adjusting consistency as needed.

Steaming:

1. Grease a pan with oil and pour the batter into it.
2. Bring 1 to 1.5 cups of water to a boil in another pan.
3. Lower the flame and place the pan containing the batter inside the pan with boiling water.
4. Cover and steam over low to medium heat for 15 to 20 minutes until the batter sets and cooks through.
5. Verify the doneness by inserting a toothpick; it should emerge clean.
6. Once cooled, gently remove the entire layer onto a plate, cutting into square or diamond-shaped slices.

Pan Frying Kothimbir Vadi:

1. Heat 3 tablespoons of oil in a tawa or pan over medium flame.
2. Place the steamed kothimbir vadi and pan-fry until the base turns golden.
3. Flip and fry the other side until crisp and golden, flipping a couple of times.
4. Place the kothimbir vadi on kitchen paper towels to soak up any excess oil.
5. Fry the remaining kothimbir vadi similarly.
6. Serve hot or warm with your preferred chutney or sauce.

Also Read: Aamras

Notes:

1. Adjust green chilies for desired spiciness.
2. For a softer texture, add 1 to 2 pinches of baking soda to the batter.
3. Utilize fresh and tender coriander leaves for best results.
4. The recipe can be scaled to accommodate varying batch sizes.
5. For a gluten-free version, omit asafoetida or use gluten-free asafoetida.