Kothimbeer Vadi (2)

Kothimbeer Vadi is featured prominently in most of Mumbai's Maharashtrian restaurants. But I think almost always, it's deep fried. Maharashtrian home cooks actually pan or shallow fry this delicacy.

 

 

Kothimbeer Vadi (2)

Cilantro Dumplings

Ingredients

1 big bunch of coriander leaves/cilantro, chopped - about 1 1/2 cups

1 cup chickpea flour/besan

2 tbsp. rice flour

1 tbsp. goda masala

1/2 tsp. turmeric powder

1/2 tsp. chili powder

1/2 tsp. asafoetida

salt to taste

2 tbsp daaNyache kooT/powdered unsalted peanuts
1 tbsp. white sesame seeds
1/2 cup finely chopped onion
1/2 tbsp. garlic paste
 

Mix

1/2 tsp. tamarind pulp

1/2 tbsp. powdered jaggery

1 cup water

Oil for shallow or deep frying

 

Method

1. Mix all the ingredients - except oil for frying -  to make batter.

 

2. Steam in a pressure cooker without using the weight.

 

3. Let it cool down completely.

4. Cut into squares or diamonds.

5. Deep or shallow fry the "vadies" till they are crispy.

 

Note-

1. Serve it as an accompaniment with the main meal or as a snack.

2. Rice flour makes "Kothimbeer Vadi" crispy.