Kothimbir Vadi is an appetizer that is very popular in Maharashtra. It is very similar to spinach pakori prepared in North India. Kothimbir means Coriander Leaves and Vadi is Pakori. Depending on the quality of coriander leaves, this can be extremely flavorful.
|Preparation Time:||50 minutes|
|Fresh Coriander Leaves||4 cup (chopped)|
|Besan (Chickpea Flour)||1.5 cup|
|Til (Sesame Seeds)||4 tsp|
|Ginger||1 tbsp grated|
|Jeera (Cumin Seeds)||1 tsp|
|Haldi (Turmeric Powder)||1/2 tsp|
|Red Chilli Powder||3/4 tsp|
|Vegetable Oil||1/4 cup|
- Separate out coriander leaves from stems discard the stems. Wash the leaves, drain any excess water and chop them roughly.
- Mix everything except the oil.
- Make a dough from the mixture. If the dough is too soft add a little besan or if it’s too dry and not binding, add a few drops of water.
- Divide the dough in 4 pieces and roll it in a 1.5 inch thick bars.
- Steam it for 12 to 15 minutes in a covered vessel.
- Cut a small piece and see if it’s cooked from inside. If it is fully cooked, remove the rolls from the steamer and keep aside.
- Wait for a few minutes and then cut them into half inch thick pieces.
- Traditionally you fry these pieces but I like to just saute them and they taste just as good.
- Heat a tsp of oil in a nonstick pan and place the pieces on it. Cook on medium heat for a few minutes.
- Flip them over and cook till they are a little brown from both sides.
- Kothimbir Vadi are ready. Serve them hot with any chutney of your choice.
- You can make the vadi rolls in large quantity and then freeze them. When you want to eat it, thaw a roll, cut it in pieces, saute them and they are ready to eat.