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Kothimbir Vadi (Non – Fried) Recipe – Khanapoor

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Ingredients

Adjust Servings:
3 cups Besan (Bengal gram flour)
3/4 cup Coursely crushed Peanuts (Shengdana)
1 1/2 tbsp Garlic (Lehsun) Paste
1 tbsp Ginger (Adrak) Paste
1 tsp Green Chilli (Hari Mirch) Paste
1 tsp Mustard Seeds (Rye)
1 tsp Cumin Seeds (Jeera)
1/2 tsp Carom Seeds (Ajwain)
1 tsp Turmeric (Haldi) Powder
1 tsp Coriander (Dhania) Powder
1 1/2 tsp Cumin (Jeera) Powder
3/4 tsp Garam Masala
1 tbsp Rice Flour (Chawal Ka Atta)
2 cups Fresh Coriander (Dhania) Leaves
1/4 cup Water (Paani)
As per taste Salt (Namak)
5 tsp Cooking oil (Tel)

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Kothimbir Vadi (Non – Fried) Recipe – Khanapoor

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:

A non - fried crispy on the outside and soft on the inside fritter made with besan and fresh coriander leaves.

  • Serves 4
  • Easy

Ingredients

Directions

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Kothimbir Vadi is a Maharashtrian dish prepared with besan and coriander leaves.

Kothimbir means coriander or cilantro and vadi means fritters. This dish is a very famous snack in Maharashtra and there are different versions of it too. It is one of my favourite dishes. I still vividly remember the first time I ate this dish. It was prepared by one of my distant aunts. It was really mind blowing. Kothimbir Vadi can be deep fried or pan fried. A few years ago the “HEALTH BUG” bit me. So, I prefer non – fried dishes most of the times. It helps me to avoid taking guilt trips. Preparing it this way helps me to devour my favourite kothimbir vadis to my heart’s content.

Let us see how to prepare these guilt free kothimbir vadis !!!

Crush Roasted Peanuts (shengdana) coarsely, prepare garlic (lehsun), ginger (adrak) and green chilli (hari mirch) pastes with a mortar and pestle.

Shengdana powder, lehsun paste, adrak paste and green chilli paste

Chop fresh coriander (dhania) leaves.

Dhania patta

Make a thick batter with besan (Bengal gram flour) and water (paani) without any lumps.

Chane ka atta

Heat cooking oil (tel) in a kadhai.

Tel garam kijiye

Once it is hot, add mustard seeds (rye) and let it splutter.

rye daliye

Now, add Cumin (jeera) Seeds.

Jeera daliye

Then, add Carom (ajwain) Seeds.

Ajwain daliye

Now, add Garlic (lehsun) Paste.

Lehsun paste

Add Ginger (adrak) Paste.

Adrak Paste Daliye

Add Green Chilli (hari mirch) Paste.

Hari mirch ka paste daliye

Give it a nice stir.

Ache se milaiye

After stirring, add hing (asafoetida).

Add Asafoetida

Add the Turmeric (haldi) Powder.

Haldi Powder

Then add Coriander (dhania) Powder.

Add Dhania Powder

Add the Cumin (jeera) Powder.

Jeera Powder Daliye

Lastly, add the Garam Masala.

Garam Masala Daliye

After all the masalas, add the thick besan (Bengal gram flour) batter.

Besan ke mixture ko daliye

To this, add Rice flour (chawal ka atta).

Add Chawal ka Atta

Chopped coriander (dhania) leaves to be added next.

Kate hue dhania patte daliye

Then, salt (namak) as per taste.

namak daliye

Stir continously to avoid the burning of the batter. The batter should cook into a nice dough.

Ache se milaiye

Grease a plate with cooking oil (tel).

Tel lagaya hua plate

Put the dough in the plate, in order to set properly.

Pake hue besan ko tel lagaye hue plate me daliye

It will take almost 1 hour to set properly. Once set, cut it in desired shapes.

Apne iccha anusar tukdon mein katiye

Apply cooking oil (tel) to a tawa and heat it.

Tawe ko tel laga kar garam kijiye

Place the kothimbir vadis on the tawa to fry it and put little cooking oil (tel) on the sides of the kothimbir vadis.

Vadion ko tawa par daliye aur unki bgal mein thoda sa tel daliye

Once the bottom side of the kothimbir vadis are crisp, you flip them over.

jab niche ka hissa kurkura ho jaye toh vadion ko palat dijiye.

When the vadis are crisp on both sides, place them on their sides so that they are crisp from all sides.

Vadion ko patle hisse par rakhiye.

Once they are ready, serve them with green chutney or garlic chutney. I prefer to eat these without any chutney.

Coriander gram flour fritter

Do try it and give us your honest feedback. We really look forward to it.

I am also sharing links of other recipes from this blog. Do try these too and let us know your thoughts.

Dal Vada Recipe, Jackfruit Pakoda Recipe, Alu Vadi Recipe. Masala Buns Recipe, Breadfruit Pakodas Recipe.

 

 

 

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Steps

1
Done

Step 1

Take 3/4 cup roasted peanuts powder (shengdana), prepare 1 1/2 tbsp garlic (lehsun), 1 tbsp ginger (adrak) and 1 tsp green chilli (hari mirch) pastes with a mortar and pestle. Chop 2 cups fresh coriander (dhania) leaves. Take 3 cups besan (Bengal gram flour) and make a thick paste with water (paani).

2
Done

Step 2

Heat 1 tsp cooking oil (tel) and temper it with 1 tsp mustard seeds (rye) and let it splutter, 1 tsp cumin seeds (jeera), 1/2 tsp carom seeds (ajwain). Then add the garlic (lehsun), ginger (adrak) and green chilli (hari mirch) pastes.

3
Done

Step 3

Fry it till the rawness of the garlic and ginger disappear. Then add 1 tsp turmeric powder, 1 tsp coriander powder, 1 1/2 tsp cumin powder and 3/4 tsp garam masala.

4
Done

Step 4

Mix properly. Add the besan batter along with 1 tbsp rice flour and the chopped coriander leaves. Add salt as per taste and 1 tsp of oil and stir it properly.

5
Done

Step 5

Once it reaches the consistency of a dough, grease a plate with 1 tsp oil and put the dough on the plate to set it. It will take 1 hour to set properly. After it is set, cut into desired shapes.

6
Done

Step 6

Apply cooking oil and heat a tawa. Place the kothimbir vadis on it and add little oil on the sides of the vadis, once the bottom part turns crisp, flip it and after this side too turns crispy, turn the kothimbir vadis on it's sides so that the they turn crisp on all sides. Delicious Kothimbir Vadis are ready to be relished!!!

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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