Requested Recipe : Kothimbir Vadi

A quintessential Maharashtrian snack. A different way of cooking this delightful snack without using pressure cooker or steamer.

Ingredients: 

2 cups kothimbir (coriander leaves) finely chopped
1 1/2 cup Besan
4 tbsp Danyacha Kut ( Roasted Peanut Powder)
6-7 cloves Garlic (curshed)
1 tsp Mustard seeds
1 tbsp red chilli powder
1/2 tsp Turmeric powder
1/4 tsp Hing (asafoetida)
Salt to taste
1 tbsp Oil for tempering
Oil for frying
2 cups Water 

Method:

Step 1: In a bowl add chopped kothimbir, besan, red chilly powder, salt and water. Mix well to form a paste (paste should not be very thick or very thin). See to it that no lumps are formed.

Step 2: In a kadhai (Non-stick would be great) heat 1 tbsp oil. Add mustard seeds and allow them to crackle. Add turmeric powder, hing and crushed garlic cloves and saute till raw smell of garlic fades away. Do not brown the garlic.

Now add roasted peanut powder and kothimbir mixture and keep on stirring the mixture continuously till it cooks. This type of procedure requires quite a bit of effort.

When the mixture gets glazzy and starts to leave the edges of the pan its a sign that the kothimbir vadi mixture is ready.

Now grease a plate with oil and pour this mixture onto it, using your palm tap the mixture to get an even surface.You need to do this step when the kothimbir vadi mixture is hot. If you are finding it difficult to tap the hot mixture then grease a bottom of a bowl with oil and use that for tapping to make an even surface.The vadi should be atleast 1 inch thick.

Now cut the plated kothimbir vadi mixture into square or dimond shape. When the kothimbir vadi cools down a bit deep fry or shallow fry the vadi's as per your preference.

Enjoy with roasted peanut chutney or sauce.

By: Sushma & Anjali Purandare