Maharashtrian Kothimbir Vadi Recipe, Deep- Fried
by Tarla Dalal

Here is a special savoury from the kitchens of Maharashtra. Crunchy and aromatic, with the zesty flavour of coriander, ginger and green chillies, these vadis are sure to tickle your taste buds and kindle your appetite!

Best enjoyed with sweet and green chutneys, the Maharashtrian Kothimbir Vadi can be served as a starter, or enjoyed as a snack with tea. It tastes heavenly on a rainy afternoon!

You can also try other Maharashtrian recipes like the Maharashtrian Pitla or Phodshi Sabji .

Maharashtrian Kothimbir Vadi Recipe, Deep- Fried

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Maharashtrian Kothimbir Vadi Recipe, Deep- Fried recipe - How to make Maharashtrian Kothimbir Vadi Recipe, Deep- Fried

1 cup finely chopped coriander (dhania)
1 1/2 cups besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1/4 tsp asafoetida (hing)
1 tsp oil
salt to taste
1/4 cup roasted and crushed peanut powder
oil for deep-frying

For Serving
sweet chutney
green chutney

Method

Combine the besan, turmeric powder, chili powder, ginger paste, green chilli paste, asafoetida, oil, salt and approx. ¾ cup of water in a deep bowl and whisk well.
Add the coriander and peanut powder and mix very well.
Pour into a 150 mm. (6”) diameter greased thali.
Steam in a steamer for 12 minutes. Cool, demould and cut into equal pieces using a sharp knife.
Heat the oil in a deep non-stick pan, add a few pieces of kothimbhir vadi and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with sweet chutney and green chutney.