The lockdown has brought about an opportunity for so many of us to become home chefs, no? Who knew we had it in us! Pune peeps, if you haven’t mastered the dish already, here’s a superb recipe for delicious Kothimbir Vadi. Try it and let us know how it turned out, okay?
- Kothimbir (Cilantro/Coriander Leaves): 1 Bunch
- Besan (Gram flour) as required
- Corn Flour: 2-3 Spoons and/or Rice Flour
- Sesame Seeds (Til)
- Cumin Seeds (Jeera)
- Coriander Seeds (Dhaniya),
- Chilli Powder
- Turmeric Powder
- Green Chillies: 4-5
- Garlic: 6-7 cloves
- Ginger: 1-2 inches
- 1 small onion, finely chopped
- Water to Steam
- Oil to Fry
- Clean the coriander leaves and place them on a tissue paper to remove extra water.
- Chop them into fine pieces.
- Make some ginger-garlic paste and add 2-3 spoons of it in the chopped coriander.
- Add sesame seeds, cumin seeds and coriander seeds (1 teaspoon each or as per taste) to it.
- Now, add finely-chopped onion, finely-chopped green chillies and 1/2 teaspoon red chilli powder and 1/2 teaspoon turmeric powder.
- Next, mix all the ingredients together and add gram flour (besan) as required. Add 2 tablespoons of corn flour, 4-5 table spoons rice flour (optional) and mix well, kneading it all together.
- If required, add 2-3 tablespoons of water, or try to knead it without water. Form large roles of the mixture.
- Take water in a boiler (used for Momos or Ukadiche Modak) or in any vessel and keep a flour sieve (chalani) on it to steam the Kothimbir Vadis.
- Grease the sieve with oil and place the Vadis on it and steam them for 20-30 minutes. Now let it cool and then cut the rolls into small, circular pieces.
- Next, deep-fry these circular pieces in hot oil, place them on a tissue paper to remove all the excess oil.
- Serve the Kothimbir Vadis with Tomato Ketchup, Mayonaise, or any other sauce/chutney.