Monday, August 5, 2013

Kothimbeer Vadi (2)

Kothimbeer Vadi is featured prominently in most of Mumbai's Maharashtrian restaurants. But I think almost always, it's deep fried. Maharashtrian home cooks actually pan or shallow fry this delicacy.
 
 
Kothimbeer Vadi (2)
Cilantro Dumplings
Ingredients
1 big bunch of coriander leaves/cilantro, chopped - about 1 1/2 cups
1 cup chickpea flour/besan
2 tbsp. rice flour
1 tbsp. goda masala
1/2 tsp. turmeric powder
1/2 tsp. chili powder
1/2 tsp. asafoetida
salt to taste
2 tbsp daaNyache kooT/powdered unsalted peanuts
1 tbsp. white sesame seeds
1/2 cup finely chopped onion
1/2 tbsp. garlic paste
 
Mix
1/2 tsp. tamarind pulp
1/2 tbsp. powdered jaggery
1 cup water
Oil for shallow or deep frying
 
Method
1. Mix all the ingredients - except oil for frying -  to make batter.



2. Steam in a pressure cooker without using the weight.
 
3. Let it cool down completely.
4. Cut into squares or diamonds.
5. Deep or shallow fry the "vadies" till they are crispy.
 
Note-
1. Serve it as an accompaniment with the main meal or as a snack.
2. Rice flour makes "Kothimbeer Vadi" crispy.

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