By Nandini Bhushan*
Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
Also try: Indian Food Recipes – Puran Poli
Kothambir Vadi
Coriander leaves is a very commonly consumed herb and is an integral part of Indian cuisine. The savoury snack with kothimbir or kothmir ( coriander leaves in Marathi language) is a highly popular Maharashtrian tea time snack that has soft inside while crunchy and crispy outside. Made with gram flour, kothmir and few other regular Indian spices, the fritter or vada is a must try dish.
Ingredients
Kothimbir : 2 bunches
Besan : 1 cup
Rice flour : ½ cup
Garlic pod : 8
Green chilli : 6 to 8
Turmeric powder : 1 tsp
Ajwain : ¼ tsp
Asafoetida : a pinch
Salt
Oil for frying
Step 1
Thoroughly wash the coriander leaves under running water and squeeze the excess water. Chop it finely and put it into a bowl. Grind garlic and green chilli into a smooth paste.
Step 2
Add rice flour, besan, turmeric powder, hing, ajwain, green chilli and garlic paste, salt, a tsp of oil to the chopped kothimbir. Add water and knead a tight dough.
Step 3
Grease your hand with oil and give cylindrical shape to the dough. Add two glasses of water in a steamer and steam the rolled dough for about twenty minutes. Insert a knife and if it comes out clean, the vadi is done.
Step 4
Let it cool down and come to room temperature. Slice them into roundels and fry the vadi until crisp and golden brown. Serve the kothimbir vadi with chutney of your choice.
*Nandini Bhushan is a well-known food blogger
