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Kothimbir Vadi - Crispy And Crunchy

Kothimbir (Marathi) means coriander.  Kotbimbir is usually used to garnish dishes but making a dish out of it would be an interesting concept. Kothimbir vadi is a Maharashtrian dish served as snacks or a side bite during your meal. There are many methods of preparing this dish but the most popular one is by deep or shallow frying. Coriander plays a very important role in this recipe so always use a fresh one. These are delicious, crispy, crunchy, a little spicy and full of flavours. Lets quickly look at this recipe: Ingredients: 1 bunch coriander  8-10 cloves garlic  2 tsp sesame seeds  1 tsp carom seeds 1 tsp red chilly powder  1/2 tsp turmeric powder 1 cup gram flour/ besan 3 tsp rice flour 8-10 green chilies roasted 1 tsp jeera Salt as per taste  Oil for deep frying  Procedure: Clean the coriander properly and wash it with water thoroughly. Let the water dry out completely then finely chop the coriander. Make paste of the spices ie., garlic, carom seeds, gree
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Aloo Bhalla/Crispy Aloo Tikki Chaat

Chaat is the most favourite Indian style street food preferred and enjoyed in every corner of India. There are thousands of dish varieties available with different versions. Every region comes with different variations in making them. Tangy, spicy and savoury chat is an obsession for many which is also cheap. 
Chaat mostly has potato as basic ingredient which is rich in carbohydrates. These can also be served as snack and also during meals.
Today, I'm sharing a lip smacking recipe which has very less spices, the outer layer is crispy and crunchy served with sweet tangy (imli chutney) and spicy chutney prepared with coriander. I will be sharing the recipes of these chutneys in my next blog. 

Ingredients:
3 medium size potato 
3-4 tsp coriander seeds
Salt as per your taste
3-4 tsp cornflour
2 tsp red chilly powder
Freshly chopped coriander 
1 small size chopped tomato
1 small size chopped onion (optional)
Oil 

Procedure:
  1. Wash all the potatoes neatly and place them in a cooker cutting each into 2 equal parts. 
  2. Also add half tsp salt and water in the cooker and place it to boil.
  3. To cook potatoes it would take around 4-whistles.
  4. Turn off the gas and let the cooker cool down.
  5. Meanwhile, roast coriander seeds in low flame for 5-8 min. Semi crush them on blender jar.
  6. Remove potatoes and peel off the skin and mash them roughly. Do not over mash them.
  7. Now add crushed coriander powder, cornflour, red chilly powder and salt as per your taste.
  8. Give all a nice mix making sure not to mash it completely.
  9. The mix should be dry, if required then add more cornflour to it and make a dough.
  10. Heat a nonstick pan/tawa on medium flame.
  11. Add 2 tsp oil to it and let it warm. 
  12. Apply a drop of oil on your palm and take a hand full of potato mix and make it a round ball, press it lightly.
  13. Coat the potato ball with cornflour and place it on oil. 
  14. The flame should be medium.
  15. As soon as the bottom portion has turned golden brown turn the upper side to bottom to cook.
  16. Now press the cooked potato with the help a spoon or a ladle to flatten it, keeping the flame low.
  17. This procedure makes the patty crispy completely.
How To Serve:
Place the patty on a serving plate. 
Apply a layer of imli chutney and a layer of green chutney on it.
Garnish some coriander leaves, chopped tomatoes and chopped onions (optional)

The Crispy Aloo Bhalla is ready to be served.





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