Crispy Kothimbir Vadi Recipe: How to Make Maharashtrian Snack
Learn how to make the best crispy Kothimbir Vadi at home with this easy step-by-step recipe. A perfect, healthy tea-time snack using fresh coriander!
Ingredients
- Fresh Coriander: 1 bunch (cleaned, washed, and finely chopped).
- Chana Dal: 2 tablespoons (soaked for 2-3 hours and coarsely crushed).
- Besan (Gram Flour): 4 tablespoons.
- Jowar Flour: 1 tablespoon.
- Rice Flour: 1 tablespoon.
- Fine Rava (Semolina): 1 teaspoon.
- Sesame Seeds (Til): 1 tablespoon.
- Ginger-Garlic-Chilli Paste: Made from 3 green chillies, 1 bulb of garlic, and 1/2 inch of ginger.
- Spices: 1/2 teaspoon Turmeric, 1 teaspoon Cumin-Coriander powder, 1/2 teaspoon Red chilli powder, pinch of Hing (Asafoetida), and Ajwain (Carom seeds).
- Salt: To taste.
- Oil: For frying.
Instructions
- Prep the Greens: Wash the coriander thoroughly, drain the water completely, and chop it finely along with the tender stems.
- Mix the Flours: In a large bowl, combine the chopped coriander with jowar flour, rice flour, rava, and besan.
- Add Flavour: Add the sesame seeds, cumin-coriander powder, carom seeds (crushed by hand), hing, red chilli powder, turmeric, and salt.
- Incorporate the Secret Crunch: Add the coarsely crushed soaked chana dal and the ginger-garlic-chilli paste.
- Form the Dough: Mix everything together. Add a very small amount of water only if needed to form a thick, tight dough.
- Steam the Vadi: Grease a plate with oil. Spread the dough evenly on the plate (about 1/2 inch thick). Sprinkle some sesame seeds on top. Place it in a steamer or a kadhai with water and steam for 10–12 minutes.
- Cut into Cubes: Once cooled, grease a knife with oil and cut the steamed cake into square or diamond-shaped pieces.
- Fry until Golden: Heat oil in a pan. Shallow fry or deep fry the pieces on medium heat until they turn golden brown and crispy on both sides.