Kothimbir Wadi - vegan & deep fried

A classic traditional recipe from Maharashtra prepared with lots of fresh corriander, fresh spices and gram flour . I have already posted the shallow fried version of kothimbir wadi in my blog but the traditional and authentic version calls for deep frying of the Vadis. 
These vadis are cooked twice; once while steaming and second time while frying in oil or shallow frying , so the raw flavors of cilantro /coriander and gramflour are totally gone and the vadis tastes absolutely delicious. 
Maharashtrians love to have this snack and never miss an opportunity to indulge when fresh coriander is available in plenty .
Some other popular Maharashtrian delicacies which you may want to try


It is Monday already and time to post our weekly FMBH theme post. This week it was my turn to suggest a theme and most of them voted for #MeeMarathi  - traditional Maharashtrian cuisine.  #CracklingPeanut was another choice which also had a good number of votes but MeeMarathi won hands down . So dear friends keep checking out my Facebook space for the wonderful recipes dished out by my fellow bloggers in the coming days which I shall be posting . It is my 8th week since I joined this lovely group of bloggers who have been dishing out lovely theme based recipes for 250+ weeks and now we are in the 258th week of Foodie Monday Bloghop. 

Preparation Time : 20 mins
Steaming Time : 15 mins
Frying Time : 10 mins
Complexity : medium


Ingredients 
1 medium bunch fresh corriander/kothimbir 
3 to 4 green chillies
150 gms besan/gram flour
1 tbsp rice flour
1 tsp finely chopped ginger 
2 small cloves garlic pods (optional)
2 tsp white sesame/safed til 
1 tsp red chilli powder
1 tsp dhaniya powder 
1/2 tsp baking soda
1tsp sugar
Asafoetida as needed 
Salt as needed 

Method 
Wash the corriander to clean all the mud, remove all the roots, yellow and wilted leaves and chop them finely or give it a quick pulse in a food processor /chopper.

In a blender jar grind the ginger , green chillies and garlic to a fine paste with a little water..if yiy don't want garlic, skip that . I have not used garlic in my recipe .

In a wide mixing bowl, add the chopped corriander, ginger green chilli paste , salt , sugar , red chilli powder,haldi, dhaniya powder , Asafoetida and mix it nicely with your fingers such that all flavors get incorporated. 

Add the gram flour , sesame seeds , baking soda and rice flour to this corriander mixture and rub it well till it appears crumbly . Check for salt at this stage, if you want you can add some salt and spices.


Add water little by little and form a soft but stiff dough . 


Grease your palms and make cylindrical logs from the dough and place it in a steamer for 10 to 12 mins . Insert a knife into the steamed dumplings and it should come out clean.  That means they are steamed perfectly.  If you feel that they are undercooked continue cooking for another few mins.



Let them cool well. Now slice them into small roundels.  I kept these slices in the refrigerator for 30 mins before frying . By doing this the slices held the shape well and didn't crumble while frying .



Heat oil in a kadai and drop these slices one by one in the hot oil and fry them on medium flame .Donot crowd the oil with many slices.



Fry till they turn golden brown and appear crispy. Repeat the steps until all the slices are fried . Serve hot with chutney or tomato sauce. 




Linking this to week 258 - MeeMarathi 


10 comments:

  1. Kothambir wadi is our all time favourite tea time snack. As I make it quite often I prefer the shallow frying method over the authentic deep fried one.

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    1. Thanks dear .. yeah we also love it in our home and I always make it when I have fresh corriander

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  2. I had the opportunity to try Kothimbir Vadi while on a holiday in Pune a few years back. I absolutely loved it, but have never tried making it myself. Now, thanks to your recipe, I can! :)

    The Kothimbir Vadi looks crisp and perfectly made, very delicious and inviting!

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    1. hey thanks. Do try . I have both the versions the deep fried as well as shallo fried one . I am sure you will love it .

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  3. Kothimbir Vadi looks super tempting Priya, yummy recipe for this season. Perfect evening snack with cup of chai,never tasted this wadi, bookmarking to try it soon. Loved your presentation, its very inviting :)

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    1. hey thanks Aruna. Do try it is very yummy and you will love it for sure

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  4. Even I made this Priya. What a coincidence!! Your kothimbir Vadi looks so crisp and delicious. Had this amazing snack ages back in Mumbai and I am hooked on to it since then. I pair it with Garam masala chai.

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    1. Yes dear it indeed was a coincidence that we ended up making the same recipe. You bet ,kothimbir vadi is really addictive and we can't stop with 1

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  5. I love kothimbir vadi especially the crunchy deep fried version. I've made it twice at home but haven't had the chance to blog the recipe. Perfect tea time snack with some chutney and masala tea.

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  6. loving this... the elder one loves Kothmir vadi much more than the Alu Wadi... this deep fried version is perfect for the monsoon

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