Kothimbir vadi | Maharashtrian style Kothimbir vadi recipe

 Cooking Time: 50 min 

Ingredients:

Item	Quantity
Gram flour or Besan	1 Cup
Chopped Coriander	1 and 1/2 cups
Cumin seeds or Jira	3 Tablespoon
Garlic cloves	8 to 9 Medium size
Green chilli	8 to 9 Medium size
Ajwain or Carom seeds (optional)	1 Teaspoon
Sesame Seeds or til	1 Teaspoon
Salt	As per test
Oil	To deep fry

Recipe: 

1. Let's get started with this wonderful snack recipe. Its quite easy to make but there are so many steps to follow. First, just chop the coriander finely. We are only taking leaf parts and a centimetre of a slim stick behind it.
2. After chopping we need to wash it and strain it properly with a strainer. For this step keep it in the strainer for about half an hour.
3. Till that let's work on other preparations. We need to grind cumin seeds, green chilli, and garlic cloves together.
4. We have to be ready with a steamer also. We need to grease the plate with oil, which we are going to place in the steamer. (If the steamer is not available, we gave lots of options instead of it, in the Khaman dhokla recipe)
5. Hope all the water from the coriander got strain now. Now take a mixing bowl to add coriander, chilli paste, which we grind earlier, ajwain or carom seeds, sesame seeds or til, add some gram flour and mix it well.
6. We are going to add gram flour in multiple batches, cause as per the need we are mixing it. Add salt as per the test and we are going to knead it like dough. As per requirements, we need to add the flour or water accordingly.
7. There is no perfect major of gram flour for this recipe. In the end, we just need dough, from which we can make rolls from it.
8. Make a rolls from the dough, its lot more sticky, so just apply some oil on clean hands and roll it. Keep these rolls in the plate or pot, which we grease with oil earlier and keep it inside the steamer. Make sure we are keeping the distance between the plate and the water inside the steamer.
9. Cook it on a lower medium flame for about 15 min. Check it with a toothpick or knife whether it's cooked or not. It should not get stick to it then, we are done with it.
10. We are going to cut it, once it will be at a normal temperature. 
11. We are going to deep fry it. So heat up some oil and deep fry it till it becomes golden from both sides. We can also shallow fry it, but it will make lots of difference in tests. And here, your crispy and crunchy bites of kothimbir vadi is ready to eat.

Tips:

1) Work till step no 10. after that, we can store it in the freeze for about a week, while eating just deep fry it and enjoy it. 

2) We can also add some lemon water and hing inside the batter, will increase its test.

3) If your mixture turns into a flowing consistency by mistake, you can spread it in the tin, like cake instead of making rolls out of it.

This crispy, crunchy kothimbir vadi contains 90 calories in a single piece. It's a very testy Maharashtrian recipe and we know you are also gonna love it a lot.

This is very crispy and testy vadi. Maharashtrian peoples love it as a snack, but in some regions, people love it with chapati, which is one kind of bread from Maharashtra, made by whole wheat flour.

People in Maharashtra usually prefer to deep fry it, instead of shallow fry. Most of the peoples are farmers here, so the availability of coriander is not a big concern for them. As they are farmers, they need to have sufficient energy to work on the farm, which they get from these kinds of healthy recipes.

In this recipe, the coriander is the main ingredient and it has lots of health benefits also. Coriander leaves are rich in Vitamin C, Vitamin K, and protein. Also, it's a wonderful source of dietary fibre, manganese, iron, and magnesium as well.

It's a very fascinating snack, hope you will enjoy it a lot. Don't forget to share your experience with us. Stay happy, healthy, and keep enjoying our recipe.



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