Kothimbir Wadi

Hello foodies !! I know, I have been inactive for quite sometime now 😦 Well am in the process of shifting houses, and you know how hectic it can be :O Its been a very very busy month, finally settling in 🙂

Now back to the recipe, Here’s presenting a “Mahastrian Delight” Kothimbir Wadi, These are fritters made out of coriander and gram flour, So very quick and easy to make, and equally delicious that you will keep on munching 😀 I prepared it last night, And my Hubby and friends loved it soo much, they even told me I should keep doing this often 🙂 Well that’s all I love to hear 😛

So here goes to recipe, Do try it out, and am sure you will love it !!!

Recipe Credits : Veg recipes of India 

Kothimbir Wadi

Ingredients

• 1 or 1½ cups of chopped coriander/cilantro leaves
• 2 cups of besan – chickpea flour (add more if required)
• ½ tsp turmeric powder
• ½ tsp red chili powder
• Ginger chilli paste (I used an inch of ginger with 2 green chillies)
• 1 tbsp sesame seeds
• ¼ cup roasted crushed peanuts
• 1¼ or 1½ cups water
• a pinch of hing
• salt as required

Method

1. Mix together all the ingredients with water to form a smooth and thick batter.
2. Apply oil at the base and sides of a microwave safe cooker or bowl.
3. Add the batter mixture in the microwave safe bowl or cooker.
4. Cover it with its lid or a microwave safe lid.
5. Microwave on high for 3 mins or till done, The mixture should be cooked and firm.
6. Insert a knife or toothpick and if it comes out clean, the wadi is cooked well.
7. If after 3 mins, the batter has yet not cooked, then microwave for a minute or two.
8. Let it cool, Then remove the steamed cake on a tray.
9. Cut it into diamond shaped or square shaped slices.
10. Deep fry in hot oil till crisp and browned.
11. Serve Kothimbir Wadi hot with green chutney or tomato sauce.. You can store the wadi’s in an airtight container. It might stay good for a 2-3 days.

Kothimbir Wadi

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