KOTHIMBIR VADI / CORIANDER CUTLETS

Kothimbir vadi is a popular vegetarian Maharashtrian snack. Delicious cilantro cake which is steamed and fried until crispy. It is prepared in various ways but people prefer eating kothimbir vadi cooked in steamer. Gram flour, coriander leaves and sesame seeds mixture with some Indian spices is cooked in steamer like that of Dhokla and then sliced and fried. It is savory, crisp and delicious snack.

 Here, I have tempered and cooked the gram flour mixture and coriander leaves with spices . After that spread it and steamed for 15-20 minutes. After completely cooking down,cut into desired shapes and then shallow fried. You can try this way too. They taste delicious even when not fried. Alternately you can even temper with some oil, mustard seeds, hing and then add this tempering on the steamed vadis, then garnish with some grated coconut. Both the ways gives best result. I will share the regular steamed ones some other day.  If you want to cut down the time, you can make it even in microwave which I will share the other day. This recipe I have learnt from one of my friend. This recipe gives a really tasty kothimbir vadi. So do try my recipe and share your experience in the comment box.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS:

3 Bunches of clean, chopped Coriander / Kothimbir

For Besan Batter -

1 ¼ Cup Besan Flour / Gram Flour

1 Cup Water

2 tablespoon Rice Flour / तांदळाचे पीठ 

1 teaspoon Turmeric Powder / हळद पावडर 

1/2 teaspoon Red Chilli Powder / तिखट पावडर 

1 teaspoon Cumin Seeds Powder/  जीरा पावडर 

1 teaspoon Coriander Powder / धना पावडर 

1 teaspoon Garam Masala Powder / गरम मसाला पावडर

1 teaspoon Carom Seeds / ओवा 

1 teaspoon Sesame Seeds

Salt

For Kothimbir Vadi -

Finely chopped Coriander Leaves 

6-7 Garlic Cloves / लसूण 

1 “ Ginger Piece / अद्रक 

6-7 Green Chillies / हिरवी मिरची 

2 tablespoon Peanuts, roasted and roughly crushed 

2 teaspoon Oil + 4-5 tablespoon for shallow frying

Salt to taste

1 teaspoon Sesame Seeds ( optional )

METHOD:

STEP 1 - Rinse coriander leaves well for 5 minutes. Drain extra water and then spread on cotton cloth or newspaper and dry it completely.

STEP 2 - Finely chop the coriander leaves and keep aside.

STEP 3 – First make a paste with green chillies, ginger and garlic. Keep aside.

For Making Besan Batter -

STEP 1 – In a mixing bowl add beasn flour and rice flour and mix it.

STEP 2 – Add all the other spice powders and other ingredients mentioned above to it.

STEP 3 –  Add water in small batches and make a lump free batter.

 STEP 4 - Batter should be runny but not be too thick or thin. Keep aside.

For Making Kothimbir Vadi -

STEP 1 - Heat a pan with oil, add the green paste we prepared earlier. Cook for 2 minutes until raw flavour vanishes.

STEP 2 – Add coarsely ground peanuts and roast for a minute.

STEP 3 - Add finely chopped coriander leaves and roast well until the moisture is absorbed and mixture turns little dry.

STEP 4 - Add salt and mix well. We have added salt to besan batter, so add carefully. 

STEP 5 – Add the besan batter in it
and give a nice stir so that the coriander and flour get combined well.

STEP 6 – Slow down the flame and cook it with a lid for about 5 minutes or till the mixture get cooked and thickened.

STEP 7 - Take care that the mixture do not stick to the bottom. [see notes]

STEP 8 – When the mixture starts leaving sides, Swtich off the flame.

STEP 9 – Grease a plate with few drops of oil evenly. Sprinkle some more sesame seeds ( optional). 

 STEP 10 - When the mixture is hot enough to handle spread it evenly in a greased plate. Keep the width upto 1- 1 ½ cms.

STEP 11 – Now heat water in a steamer/ vessel and let it come to boil.

 STEP 12 - Carefully keep the plate over it and cover. 

STEP 13 - Steam for about 15-20 minutes on medium flame.

STEP 14 - Remove the plate from steamer and cool completely.

STEP 15 -  With a sharp knife, cut the kothimbir vadi into desired shape.

STEP 16 – Heat oil in non-stick pan. 

STEP 17 - When the oil is hot enough,add the ready kothimbir vadi in it and shallow fry them. 

STEP 18 - Flip it a few times to make sure both sides are cooked. 

STEP 19 - Fry them till golden brown. [see notes]

STEP 20 - Remove with a slotted spoon and place them on some kitchen paper towels so that any extra oil will be absorbed. Serve hot.

Serve with chutney or sauce of your choice when they're done cooking!

NOTES : * Always rinse coriander leaves well for 5 minutes. Drain extra water and then spread on cotton cloth or newspaper and dry it completely. This will help to make the kothimbir vadi crispy.

* Use fresh and tender coriander leaves for a better taste. If the stems are tender, you can use them in your dish too!

* Kothimbir vadi tastes great when it is slightly spicy.

* Proportion of gram flour (besan) should be half than chopped coriander leaves.

* Rice flour gives crispiness to vadi.

* To check the batter is ready or not, keep the spoon erect in the batter, if it stay like that that means your batter is ready to use.

* Before cutting lets cool the steamed kothimbir vadi completely. 

* If you don't want to fry them, you can enjoy it like this.

* If required add some more oil to fry the next batch.