Easy to make delicious Maharashtrian recipe which goes well with chutney or a cup of tea. Cilantro or Coriander leaves known as "Kothimbir" in Marathi is a savory snack which is steamed first and then slices and fried in oil till it becomes crispy. Traditional Kothimbir vadi is deep fried but for health conscious people you can shallow fry them. To make it ever more healthier skip the fry them.
Preparation time: 15 mins
Cooking time: 25 mins
1 bunch of Cilantro or Coriander leaves;
2 Green Chillies;
1/2 inch Ginger;
2 cloves Garlic;
1 cup Gram Flour (Besan);
1/4 cup Rice Flour;
Salt as per taste;
1/4 tsp. Baking Soda;
1/2 tsp. Red Chilli powder;
1/4 tsp. Turmeric powder;
1/2 tsp. Coriander powder;
2 tbsp. Sesame seeds;
4 tbsp. Water;
6 tbsp. oil for shallow fry.
How to cook?
Pluck the leaves and discard stems and wash the leaves.
Spread the leaves on paper towel and pat dry.
Chop the leaves and set them aside.
Make paste by adding ginger, garlic, green chillies. Do not add water.
Process of making Kothimbir Vadi:
In a mixing bowl, add chopped coriander(Cilantro) leaves, besan, rice flour, salt, baking soda, paste, red chilli powder, turmeric powder, coriander powder and sesame seeds.
Mix using fingers.
Add little water as required and knead dough. As besan becomes sticky make sure you wash your hand and apply oil on your palms. Make sure the dough is smooth.
Prepare steamer by adding a glass of water and simmer it. Grease the tray.
Divide the dough in 2 equal portions and roll in 6 cylinder logs and arrange it in a tray a few inches apart.
Let it steam for about 20 mins. Check by inserting toothpick , it should come out clean.
Remove it from steamer and let it cool. Make thick slices.
Deep fry or shallow fry them in oil till it turns golden crispy from both the sides.
Remove and keep it in a paper towel and serve them with chutney or tea.
Saturated Fat: 3g
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