Yet another famous Maharashtrian finger food, "Kothimbir Vadi" (Coriander fritters) Kothimbir is marathi word for coriander leaves. This snack is easily available in most of the food shops in Maharashtra. This is used by making 'Besan' (chickpea flour)
The vadis are deep fried after steaming them. I did not fry the vadis, instead I served them after it was steamed.
Ingredients
1 cup chana dal (soaked in water for 6-8 hrs)
2 tbs ginger-garlic paste
2 green chillies (finely chopped)
2 cups of finely chopped kothimbir
citric acid a pinch
garam masala 1 tsp
poppy seeds 2 tsp
salt as per taste
sugar 1/2 tsp
Method
*Kothimbir - coriander leaves
* Besan- chickpea flour
Serves 4-5 persons
The vadis are deep fried after steaming them. I did not fry the vadis, instead I served them after it was steamed.
Ingredients
1 cup chana dal (soaked in water for 6-8 hrs)
2 tbs ginger-garlic paste
2 green chillies (finely chopped)
2 cups of finely chopped kothimbir
citric acid a pinch
garam masala 1 tsp
poppy seeds 2 tsp
salt as per taste
sugar 1/2 tsp
Method
- Grind the pre-soaked chana dal in a mixer. Do not make a very thin paste.
- Add ginger garlic paste, green chillies, sugar, salt, garam masala, poppy seeds and finely chopped kothimbir. Add citric acid and mix well.
- Steam the vadis in a pressure cooker or a pan for 10-15 minutes. Let it cool down completely. Remove the 'Kothimbir vadi' and cut it into small pieces.
- It can be eaten immediately or you can deep fry the vadis.Serve with tomato sauce or any chutney of your choice.
* Besan- chickpea flour
Serves 4-5 persons
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