kothimbir vadi video

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kothimbir vadi video. This famous Maharashtrian tea time snack, with the dominant flavour of coriander, is sure to steal your hearts with its irresistible aroma, tongue-tickling taste and lovely crunch. The interplay of Indian spice powder along with tamarind pulp leaves an enticing mild tangy flavour.

Recipe Description for Kothimbir Vadi

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 22 slices
Show me for slices

Ingredients

For Kothimbir Vadi
2 cups chopped coriander (dhania)
1 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1 tbsp green chilli paste
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tbsp tamarind (imli) pulp
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1 tbsp sesame seeds (til)
1/4 tsp baking soda
salt to taste
1/4 cup sesame seeds (til) for rolling
oil for deep-frying

For Serving
green chutney
tomato ketchup

Method

For kothimbir vadi

To make {span class="bold1"}kothimbir vadi{/span}, combine all the ingredients in a deep bowl and mix well to form a dough using approx. ¼ cup of water.
Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") thick roll.
Roll the rolls inot sesame seeds till they are evenly coated from all the sides.
Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 14 to 15 minutes.
Remove and keep aside to cool completely.
Once cooled, cut into 3/4” slices.
Heat the oil in deep non-stick pan and deep-fry a few slices, at a times on medium flame till they turn golden brown in colour from all the sides.
Drain on an absorbent paper.
Serve the {span class="bold1"}kothimbir vadi{/span} immediately with green chutney and tomato ketchup.

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