Time and servings
Time and servings
Ingredients
- 2 cups coriander leaves (finely chopped)
- 1 cup besan / gram flour / chickpea flour
- 1 tsp ginger-garlic paste
- ½ tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp turmeric / haldi
- 1 green chilli (finely chopped)
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp sesame seeds / til
- ¼ tsp garam masala powder
- salt to taste
- 1 tsp lemon juice
- ¼ cup water (or as required)
- oil to deep fry
Instructions
- firstly, in a large mixing bowl take 2 cups of chopped coriander leaves.
- also add 1 cup of besan.
- additionally add 1 tsp ginger-garlic paste, 1 green chilli, ½ tsp red chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, 1 tsp sesame seeds, salt and 1 tsp lemon juice.
- combine well making sure all the spices are mixed well.
- also squeeze and mix making sure the coriander leaves are squeezed well.
- further add water as required and begin to knead.
- knead to soft dough.
- shape the dough to cylindrical shape greasing hand with oil.
- steam the dough for 15-20 minutes.
- cool the dough completely and cut them into thick slices.
- further, deep fry or shallow fry in hot oil.
- stir occasionally till the wadi turns crisp and golden brown.
- finally, serve kothimbir vadi garnished with coriander leaves along with cutting chai.
Step-by-step
1
firstly, in a large mixing bowl take 2 cups of chopped coriander leaves. wash and pat dry as presence of moisture will consume more besan.
2
also add 1 cup of besan.
3
additionally add 1 tsp ginger-garlic paste, 1 green chilli, ½ tsp red chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, 1 tsp sesame seeds, salt and 1 tsp lemon juice.
4
combine well making sure all the spices are mixed well.
5
also squeeze and mix making sure the coriander leaves are squeezed well.
6
further add water as required and begin to knead.
7
knead to soft dough.
8
shape the dough to cylindrical shape greasing hand with oil.
9
prepare the steamer and grease the tray with oil.
10
steam the dough for 15-20 minutes on medium flame.
11
make sure the dough is cooked well by checking inserting a tooth pick.
12
cool the dough completely.
13
and cut them into thick slices.
14
further, deep fry or shallow fry in hot oil.
15
stir occasionally till the wadi turns crisp and golden brown.
16
drain into kitchen towel to absorb oil.
17
finally, serve kothimbir vadi garnished with coriander leaves along with cutting chai.
Video
Notes
- firstly, pat dry the coriander leaves, else it will consume more besan to prepare dough.
- also, adjust the spices, according to your preferences.
- additionally, shallow fry or temper the kothimbir vadi if you are diet concious.
- finally, kothimbir vadi taste great when served with**green chutney.**
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/maharashtrian-kothimbir-vadi-recipe/