No-steam Kothimbir Vadi
a quicker, fuss-free twist to the traditional Maharashtrian favorite.
Servings 25 to 30 vadis
Ingredients
- 1 big bunch of coriander leaves
- 1 ½ cups of besan
- 1 tbsp coriander seeds
- 8 to 10 cloves of garlic
- 6 to 7 green chillies
- 1 tsp turmeric powder
- salt to taste
- 1 tsp red chilli powder
- 1 tbsp oil
- 1 tsp cumin seeds
- a pinch of asafoetida (hing)
- 3 tbsp roasted peanut powder
- 1 tsp sesame seeds
- Oil for frying the vadis
Instructions
- Wash thoroughly and finely chop the coriander leaves.
- Using a mortar and pestle, crush coriander seeds, garlic,and green chillies into a coarse paste. Set aside.
- In a mixing bowl, whisk together besan, turmeric powder, salt, and about 1 ½ cups water to make a smooth batter. Keep aside.
- Heat 1 tbsp oil in a pan. Add cumin seeds and let them crackle.
- Add hing followed by the crushed spice paste. Sauté until fragrant.
- Add red chilli powder, chopped coriander leaves (4 cups) , peanut powder, and sesame seeds. Mix well.
- Lower the heat and gradually add the besan batter, stirring continuously to avoid lumps.
- Cook on low flame,stirring until the mixture thickens and leaves the sides of the pan.
- Transfer immediately to a greased plate or tray. Spread evenly with a spatula. Allow to cool completely. Cut into squares or diamonds.
- Heat oil in a deep pan. Fry the vadis until golden and crisp.
- ServeKothimbir vadis with green chutney /tomato ketchup.