by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 32933 times
This famous Maharashtrian snack, with the dominant flavour of coriander, is sure to steal your hearts with its irresistible aroma, tongue-tickling taste and lovely crunch. What sets the Kothimbir Vadi apart from many other deep-fried snacks prepared all over the country is that the besan dough for preparing this is first steamed before being sliced and deep-fried. This gives it a wonderful texture, which is soft inside and crisp outside, as well as an intense flavour without any rawness. Enjoy it fresh off the kadhai, after draining the oil well.
- Combine all the ingredients in a deep bowl and mix well to form a dough without using any water.
- Smoothen the dough using the oil.
- Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 125 mm. (5") thick roll.
- Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 12 minutes.
- Remove and keep aside to cool completely.
- Once cooled, cut into 3/4” slices.
- Heat the oil in deep non-stick kadhai, deep-fry a few slices, at a times till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper.
- Serve immediately with green chutney and tomato ketchup.
Nutrient values per piece
|Vitamin A||341.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||5.8 mg|
|Folic Acid||20.2 mcg|
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