Kothimbir Vadi is an amazing, delectable nibble from the Maharashtrian cuisine made with besan flour (chickpeas flour) tempered with mustard, cumin seeds, ajwain, hing for seasoning spiced with squashed green chillies and bunches of kothimbir (newly cleaved coriander leaves).
As the besan flour is cooked or steamed and then deep fried, this keeps the exterior part of Kothimbir vadi crispy and interior soft, yummy and tasty. This delicious vadi can also be served with garlic chutney, coconut chutney, tomato sauce or a hot cup of tea.
It is generally made when kothimbir is available in abundance.
The kothimbir vadi is flavourful, mildly spiced and the flavours of coriander along with spices bring out the aroma which would naturally tickle your taste buds craving for more.
Kothimbir can also be made into spicy chutney adding few green chilies and other ingredients. They are often used raw or added to the dish immediately before serving.
They are generally used in large amounts and cooked until the flavour diminishes. Fresh coriander leaves are mostly used as an herb and has enormous medicinal properties.
In southern India it is used in preparing the rasam that helps in digestion and getting rid of gas.
Coriander also seems to have antiseptic and anti-inflammatory properties. It seems to help prevent infection of wounds, and can also be ground into a paste to treat rashes. Kothimbir vadi as a starter snack is extremely popular and is found in many eateries that pride themselves in Marathi cuisine.
How to make Kothimbir Vadi?
Maharashtrian cuisine like most of the Indian cuisines is laced with lots of fritters.
- Mustard seeds
- Cumin seeds
- Green chilies: Crushed
- Ginger and garlic: Crushed
- Jeera powder
- Garam masala
- Mustard oil
- Coriander leaves: Chopped finely
- Roasted peanut powder
- To prepare this mouth-watering Kothimbir vadi, firstly make a batter of besan flour adding little water and ensure that it is free of lumps. The batter should be thick of pouring consistency.
- In a pan, heat little oil for tempering, add mustard seeds, cumin seeds, ajwain (do not brown them or else they would turn bitter), crushed garlic and ginger, crushed green chillies, pinch asafoetida (hing), jeera powder, garam masala and mix well (these spices are used for flavouring the vadis).
- Pour in the besan batter stirring continuously until the batter thickens and become a thick paste without forming lumps (reduce the heat if necessary).
- When the batter starts thickening, add salt, chopped coriander leaves, roasted peanut powder and mix well.
- Add little oil and keep mixing till it forms to a thick paste.
- Grease a tray and pour this mixture into the tray and spread evenly. Cool this mixture and cut them into desired shapes.
- Heat oil in a kadai for deep frying and when the oil is hot, fry the besan pieces until crispy and golden.
- Drain oil from the fritters and remove on paper towel.
- Serve this hot with tomato ketchup or sauce.