by Tarla Dalal
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Added to 29 cookbooks
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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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