Kothimbir Vadi: Low-Oil, Pan-Fried Version
Kothimbir Vadi are these delicious fritters made with Fresh Coriander and Besan (Gram Flour) that are a popular tea-time snack in Maharashtra. This version that I make is pan-fried (as opposed to the traditional deep-frying) without any compromise in flavour.
Equipment
- 1 Large Bowl
- 1 Spoon
- Steamer
- Frying Pan
- Turning Spatula
Ingredients
- 1 Cup Besan
- 1 Cup Finely Chopped Fresh Coriander
- 1 tbsp Sesame Seeds
- 1/2 tsp Sugar
- 1/2 tsp Turmeric
- 2 tsp Oil
- Salt to Taste
For Spice Paste
- 2 Green chillies
- 3 Cloves Garlic
- 1" Ginger
Dry Spices (Optional)
- 1 tsp Cumin
- 1 tbsp Coriander
Instructions
Making the Ginger-Garlic-Green Chilli Paste
- Grind 2 green chillies, 3 cloves of garlic, and 1" piece of ginger to a coarse paste.
{Optional} Making the Coriander-Cumin Powder
- Dry roast 1 tsp of cumin.
- Dry roast 1 tbsp coriander.
- Grind the two roasted spices together to a fine powder.
Start Up the Steamer
- Add enough water to a steamer or pressure cooker (remove the weight from the pressure cooker).
- Over medium heat, let the steam build.
Making the Dough for the Kothimbir Vadi
- Sieve one cup besan to ensure it is free of lumps.
- To a large bowl, add 1 cup finely chopped coriander leaves, the green chilli-ginger-garlic paste, cumin-coriander powder (if you are using it), 1/2 tsp sugar, 1 tbsp sesame seeds, 1/2 tsp turmeric, and salt as required.
- Mix well and set aside for 5 minutes. In this time, the mix will become wet because of the moisture content in the coriander.
- Now gradually add the besan and mix well. In most cases, you may not need any additional water.
- If needed, add a little water, 1 tsp at a time, and make a firm but pliable dough.
- Add a few drops of oil to the bowl and roll the dough in the oil to get a shiny crack free, non-sticky dough ball.
Making the Kothimbir Vadi
- Grease your palms with a few drops of oil.
- Divide the dough into 2 parts and roll each part into a 4" to 5" long log that is about 2" in diameter.
- Over high heat, steam the rolls for about 7 to 8 minutes.
- Let the steamer/cooker cool a bit and take the steamed rolls out.
- Let the rolls cool till they are just warm to touch.
- Using a sharp knife, slice the rolls into discs about 1/2" thick.
- Over medium flame, heat the tava.
- Add about 1 tsp oil to a tava or a pan.
- Place the Kothimbir Vadi on the tava and let it cook till the side touching the tava is crisp and is just starting to turn brown.
- Flip over each of the vadis and let the flip side cook till crisp and brown. Drizzle a few drops of oil onto the tava, if needed.
- Serve the Kothimbir Vadi immediately with a cup of Ginger Tea.
Nutrition
Calories: 54 kcalCarbohydrates: 7 gProtein: 2 gFat: 2 gSaturated Fat: 1 gTrans Fat: 1 gSodium: 33 mgPotassium: 105 mgFiber: 2 gSugar: 2 gVitamin A: 99 IUVitamin C: 2 mgCalcium: 15 mgIron: 1 mg