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:

1. Clean the coriander properly and wash it with water thoroughly.
2. Let the water dry out completely then finely chop the coriander.
   
3. Make paste of the spices ie., garlic, carom seeds, green chilies, and jeera in a blender jar. Do not add water to it.
   
4. Transfer the coriander in a plate/ big bowl. 
5. Add sesame seeds, turmeric powder, red chilly powder, rice flour, besan, salt and rice flour to it.
   
6. Further, add the spices paste to it.
   
7. Mix all gently without water. The flour, spices and salt should be combined well with coriander.
8. Now add 3 tsp of water and start making dough. The dough should be thick, if required only then add water.
9. Do not add much water as coriander releases water. 
10. Once the dough is kneaded apply oil all over the dough and keep it aside.

Process for steam:

1. Place water to boil in a steamer. (I have used rice steamer) 
2. Grease a tray with oil all over.
   
3. Apply a drop of oil on both your palms as the dough would be sticky.  
4. Take a portion of dough on your hands and start forming a cylindrical shape.
   
5. Place the same on greased tray and keep for steaming.
   
6. Once the water starts boiling cover the lid and steam for 10-15 min. 
7. Insert a knife/tooth pick in the dough and check if cooked. The knife or tooth pick should come out easily and clean.
   
8. If not cooked then steam for another 5 min. 
9. Remove the tray and let it cool at room temperature.
10. When it completely cools, cut the vadis into slices. 

Procedure for making crispy vadis:

1. Heat oil in a pan or kadhai, keeping the flame low. 
2. Place vadis in the oil one by one and deep fry them until golden brown.
   
3. Flip and stir vadis in the oil so that it get crispy all over. 
4. Remove the vadis from oil using slotted spoon, this would help remove excess oil. 

Crispy And Delicious Kothimbir Vadis Are Ready To Be Served. 

Note:

If using a kadhai to steam vadis do keep flame low.

Coriander needs to be completely dry. 

Vadis can also be shallow fried instead of deep frying.