Kothimbir Vadi – Maharashtrian Style
Coriander, spice and surely everything is nice! Kothimbir Vadi is a popular Gudi Padwa special recipe prepared during the festive season. One of the most delicious Gudi Padwa recipes, it is light with a perfect blend of aromatic spices and tastes best with green chutney or Maharashtrian thecha.
- Coriander Leaves – 2 cups
- Ginger Paste – ½ tsp
- Sesame Seeds – 2 tsp
- Turmeric Powder – 1 tsp
- Cumin Powder – ½ tsp
- Green Chilli – 3, minced
- Sugar – 1 tsp
- Virgin Olive Oil – 1 cup
- Gram Flour (Besan) – 1 cup
- Garlic Paste – ½ tsp
- Red Chilli Powder – 1 tsp
- Coriander Powder – ½ tsp
- Garam Masala Powder – ½ tsp
- Salt – As required
- Baking Soda – 2 pinches
- To make this Kothimbir Vadi recipe, firstly pluck coriander leaves only. Wash thoroughly and drain excess water. Spread them on absorbent paper napkins and pat dry them to remove lingering moisture. Once dried, chop the coriander leaves finely.
- Combine all the ingredients with coriander leaves except oil. Check for salt and spice and adjust accordingly.
- Mix well. As you mix, the dough starts to moisten and this will help to bind it together. Avoid adding water to the dough.
- Shape the dough in a log shape or spread it out on a greased dhokla plate. Steam it in a steamer or pressure cook without a whistle for 20 minutes or until firm.
- Cool the dough and cut them into rounds or squares with a serrated knife. Cut the slices thin so that they are fried evenly and thoroughly.
- Heat oil in a nonstick pan. Shallow fry the vadis (fritters) on medium-low heat till golden on both sides.
- You have now prepared the Kothimbir Vadi recipe perfectly! Serve this Gudi Padwa special food with green chutney or thecha.