Kothimbir Chi Vadi(Green Coriander Leaves) Maharashtrian Recipe

• Servings: 3-4
• Preparation time: 5-7 minutes.
• Steaming time: 10-15 minutes
• Frying time: 3-4 minutes(per batch).
• Total time: 26 minutes.

When we  headed to the restaurant, Maharashtra lunch home in Mumbai, it was filled with calm atmosphere, had fantastic meal. Kothimbir Vadi/Wadi and Bharli Bangi (Stuffed Eggplant/Brinjal), Indrayani rice etc are classical Maharashtrian dishes that offer a rich blend of flavours. It was truly satisfying and wonderful experience.

Indrayani Rice and Kothimbir Vadi left indelible impressions on me. The smell of Indrani rice wafted around our table.

“Kothimbir Wadi” is a traditional Maharashtrian snack originated from Vidharbha region of Maharashtra. Which is made from fresh coriander leaves, chickpea flour(besan) and blend of spices.

I love to cook dishes which I enjoy at the restaurant. I always cook those dishes at home with a twist which comes out far better than the restaurant preparation.

Adding sesame and peanut gives the recipe luscious twist, it gives outstanding flavour and extra crunch.

Above all it is an excellent way to consume big bunch of green coriander (Kothimbir in Marathi), a fantastic afternoon snacks when market flooded with fresh coriander leaves.

Ingredient:

• Green Fresh coriander leaves ( finely chopped): 2 cups.
• Besan (gram flour): 1cup
• Rice Flour: 2 tablespoons
• Ginger: 1”piece
• Green Chilli; 1-2 optional
• Salt: 1 teaspoon (as per taste)
• Turmeric powder: 2 pinch
• coriander Powder: 1/2 teaspoon
• Roasted Peanut:  1/4 cup (course powder)
• Sesame Seed: 1 tablespoon
• Asafoetida: 2 pinch
• Baking soda: 1 pinch (optional)
• Oil: 1 tablespoon for adding into dough
• Cooking oil/ Sesame oil: for deep fry

Preparation:

1. Chop the coriander leaves, ginger and green chilli into fine pieces, put in a bowl; add all ingredients, mix it, prepare dough adding water in small quantity, (like Roti-dough).
2. Grease the cake container/tray, spread the dough, spread some sesame seed over dough. keep aside.

Method:

1. Place the container in rice cooker or pressure cooker/steamer, cook for 10-15 minutes. Remove the tray from rice cooker and let it cool for 5-10 minutes or to room temperature.
2. Remove cooked dough from the container, cut into cubes/square. “Kothimbir Chi Vadi(Green Coriander Leaves) Maharashtrian Recipe” is ready.
3. You may eat as it is, if you want to eat fat free.
4. Deep fry/shallow fry:
5. Heat oil in a frypan; deep fry till it becomes golden brown on both sides or you can shallow fry it  also.
6. “Kothimbir Chi Vadi (Green Coriander Leaves) Maharashtrian Recipe”is ready to serve.
7. Serve hot with Sauth, Green Chutney or ketchup.

   

   

   

   

   

   

   

   

   

   

   

   

   

Kothimbir Chi Vadi(Green Coriander Leaves) Maharashtrian Recipe by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.