The highly fragrant Kothimbir Vadi is a Maharashtrian delicacy. A batter of Gram flour is flavoured with coriander leaves and spices, steamed, cut and then either deep fried or shallow fried as per preference. It can be enjoyed either with a green chutney or with tomato ketchup. My personal preference is Peri peri ketchup or a Tandoori flavoured one which has a distinct smoky flavour to it.
Ingredients :
- 200 gms Besan/ Chickpea flour
- 50 gms rice flour
- 1 cup coriander leaves
- 2 green chillies
- 5 flakes garlic
- 1 inch piece ginger
- 1/4 tsp chilly powder
- 1/4 tsp turmeric powder
- 1/4 tsp Garam masala
- 1 tsp sesame
- Salt
- 2 tbsps oil
- Juice of one lemon
- 1/4 tsp Soda bi carb
- Oil for frying
Method :
Heat a pan. Drop in the sesame and dry roast it till it splutters. Keep aside. Mix the Besan and rice flour with a little water at a time to make a batter of pouring consistency. It should be as thick as Pakora batter. Grind the garlic, ginger and green chillies and add them to the batter. Drop in the finely chopped coriander leaves, roasted sesame, lemon juice, chilly powder, turmeric powder, salt, Garam masala and the oil. Mix thoroughly. Keep aside.
Grease a plate or vessel with oil. Place it in a pan in which the water is kept boiling. Add the soda bicarbonate to the batter. Whisk well and pour it into the plate. Lower the heat and cover and cook for 15 minutes. Insert a knife to check if it is done. The knife should come out clean. Switch off the gas, remove the plate and place it aside to cool thoroughly. Cut into desired shape. Heat oil in a pan. Fry the Kothimbir Vadi four to five at a time till golden and crisp. Enjoy with green chutney or tomato ketchup.
Copyright © 2017 by Vinaya Prabhu. All rights reserved.
