How to make Kothimbir Vadi - SK Khazana -

A popular Maharashtrian snack, it is very easy to make

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh coriander leaves (ताज़ा हरा धनिया), Gram flour (besan) (बेसन)

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Kothimbir Vadi - SK Khazana checkout Kothimbir Wadi, Kothimbir Wadi, Kothimbir Wadi with Cheese Sauce. You can also find more Snacks and Starters recipes like Keema Parantha Hot Thai Chilli Chicken Wings Cabbage Wrapped Dim Sums Healthy Chiwda - Diwali Special

Kothimbir Vadi - SK Khazana

Kothimbir Vadi - SK Khazana Recipe Card

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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 : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Kothimbir Vadi - SK Khazana Recipe

  • Fresh coriander leaves finely chopped 1 1/2 cups

  • Gram flour (besan) 1 cup

  • Ginger paste 1 teaspoon

  • Salt to taste

  • Yogurt 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Jaggery finely chopped 1 tablespoon

  • Tamarind pulp 1 teaspoon

  • Soda bicarbonate 1 pinches

  • Oil for greasi to shallow fry

  • Roasted sesame seeds 1 teaspoon + to sprinkle

Method

Step 1

Heat sufficient water in a steamer, cover and let the water boil.

Step 2

Take gram flour in a mixing bowl, add ginger paste, salt, yogurt, turmeric powder, chilli powder, jaggery and tamarind pulp in a bowl and whisk to make a thick and smooth batter.

Step 3

Add coriander leaves to the batter and mix well. Add some water and mix to make semi-thick mixture. Add soda bi carbonate and mix well.

Step 4

Grease a steel plate with some oil, pour the batter into it and tap lightly so that batter spreads uniformly and air bubbles, if any, escape.

Step 5

Place it in the hot steamer, cover and steam on medium heat for 15 minutes. Remove from steamer and keep it on the worktop. Gently loosen the sides with a knife. Then cut into squares.

Step 6

Heat sufficient oil in a non-stick pan. Add kothimbir vadi pieces and shallow-fry, turning sides, till evenly golden brown on both sides. Add white sesame seeds while shallow-frying.

Step 7

Drain on absorbent paper.

Step 8

Arrange on a serving platter, garnish with some sesame seeds and serve hot.

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MasterChef Sanjeev Kapoor

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.