How to make Healthy Kothimbir Vadi - SK Khazana -
Delicious dumplings oozing with fresh coriander flavour
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh coriander leaves (ताज़ा हरा धनिया), Gram flour
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Healthy Kothimbir Vadi - SK Khazana checkout Kothimbir Wadi, Kothimbir Wadi, Kothimbir Wadi with Cheese Sauce, Kothimbir Vadi - SK Khazana . You can also find more Snacks and Starters recipes like Spinach-Paneer Omelette Mexican Burger Chutney and Egg Patties Hariyali Chicken Tikka - SK Khazana
Healthy Kothimbir Vadi - SK Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Healthy Kothimbir Vadi - SK Khazana Recipe
Fresh coriander leaves chopped 2 cups
Gram flour 1 1/2 cups
Salt to taste
Oil 4 teaspoon to grease
Mustard seeds 1 1/2 teaspoons
Asafoetida 2 pinches
Ginger-garlic paste 1 1/2 tablespoons
Turmeric powder 1/4 teaspoon
Red chilli powder 3/4 teaspoon
Peanuts roasted and crushed 2 tablespoons
White sesame seeds (safed til) 2 teaspoons
Fresh coconut scraped to garnish
Method
Step 1
Grease a small steel thali with oil.
Step 2
Take gram flour in a bowl, add salt and 3 cups water and whisk to a smooth batter.
Step 3
Heat 2 tsps oil in a deep non-stick pan, add 1 tsp mustard seeds, a pinch of asafoetida and ginger-garlic paste, mix and sauté till the raw flavour disappears. Add coriander leaves, mix well and sauté on medium heat for 2-3 minutes.
Step 4
Add turmeric powder, red chilli powder, peanuts and salt and mix well. Add the gram flour mixture and mix well. Cook on medium heat, stirring occasionally, for 5-6 minutes or till the mixture thickens and comes together.
Step 5
Transfer the mixture into the greased thali, spread it evenly and flatten it. Set aside to cool down to room temperature. Cut into 2 inch cubes.
Step 6
Heat remaining oil in another non-stick pan, add remaining mustard seeds, a pinch of asafoetida and white sesame seeds and let the seeds splutter. Add the kothimbir vadis and mix well. Cook on medium heat for 4-5 minutes.
Step 7
Arrange them on a serving platter, garnish with coconut and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
