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Kothimbir Vadi


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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.

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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.

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Kothimbir Vadi recipe - How to make Kothimbir Vadi

Tags

Steamed SnacksEvening Tea SnacksSteamIndian PartyHigh Tea PartySteamerNon-stick Pan

Preparation Time:    Cooking Time:    Total Time:     Makes 12 pieces (12 piece )
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Method
    Method
  1. Combine all the ingredients in a deep bowl and mix well to form a dough without using any water.
  2. Smoothen the dough using the oil.
  3. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 125 mm. (5") thick roll.
  4. Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 12 minutes.
  5. Remove and keep aside to cool completely.
  6. Once cooled, cut into 3/4” slices.
  7. 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.
  8. Drain on an absorbent paper.
  9. Serve immediately with green chutney and tomato ketchup.


Nutrient values per piece
Energy88 cal
Protein3 g
Carbohydrates8.4 g
Fiber2.3 g
Fat4.7 g
Cholesterol0 mg
Vitamin A341.1 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C5.8 mg
Folic Acid20.2 mcg
Calcium15.3 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium12.4 mg
Potassium109.1 mg
Zinc0.2 mg

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Reviews

Kothimbir Vadi
5
 on 04 Mar 19 07:50 PM


Can this be shallow fried instead of deep fried? Also can we prepare the dough and keep it for 4 to 5 hours before steaming and frying?
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Tarla Dalal    Hi Nirali, The best way rather than deep-frying would be eating the steamed kothimbir vadi. We have not tried shallow-frying but, you can try that too. You can make the dough prior to steaming but, it would leach water so make sure to knead and smoothen the dough properly before steaming.
Reply
05 Mar 19 01:47 PM
Kothimbir Vadi
5
Shaila Sawant
 on 01 Jun 15 11:30 AM


A very famous Maharashtrian snack that is enjoyed by one and all...I make this often for my family on Sundays and I also carry it on picnics...
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