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Indian cuisine is a treasure trove of diverse and delicious dishes, each region offering its own unique flavors and culinary traditions. One such gem hailing from the state of Maharashtra is Kothimbir Vadi. This savory snack not only tantalizes the taste buds with its burst of flavors but also showcases the versatility of coriander leaves. In this blog, we will explore the history and recipe of Kothimbir Vadi, inviting you to embark on a culinary journey through the heart of India.

A Glimpse into the History of Kothimbir Vadi

Kothimbir Vadi, also known as Coriander Fritters, has its roots firmly planted in Maharashtrian cuisine. Maharashtra, a state on the western coast of India, is known for its vibrant and diverse food culture. Kothimbir Vadi is a popular snack that has been enjoyed by generations of Maharashtrians. The name “Kothimbir” translates to coriander, which is the star ingredient in this dish. Traditionally, it was a favorite tea-time snack but has now found its place on restaurant menus and in homes around the world.

Ingredients for Kothimbir Vadi

To make Kothimbir Vadi, you’ll need the following ingredients:

For the batter:

1. 1 cup gram flour (besan)
2. 1 cup chopped fresh coriander leaves (kothimbir)
3. 2-3 green chilies, finely chopped (adjust to your spice preference)
4. 1/2 teaspoon turmeric powder
5. 1 teaspoon red chili powder (adjust to taste)
6. 1/2 teaspoon cumin seeds
7. 1/2 teaspoon sesame seeds
8. 1/2 teaspoon asafoetida (hing)
9. Salt to taste
10. 1-2 tablespoons oil
11. Water as needed

For tempering:

1. 2 tablespoons oil
2. 1/2 teaspoon mustard seeds
3. 1/2 teaspoon cumin seeds
4. A pinch of asafoetida (hing)
5. Curry leaves (a few)

Instructions to Prepare Kothimbir Vadi

1. Start by preparing the batter. In a mixing bowl, combine gram flour, chopped coriander leaves, green chilies, turmeric powder, red chili powder, cumin seeds, sesame seeds, asafoetida, salt, and 1-2 tablespoons of oil.
2. Gradually add water and mix to form a thick, smooth batter. Ensure there are no lumps. The consistency should be similar to that of a pancake batter.
3. Grease a shallow plate or thali with oil to set the mixture. Pour the batter onto the greased surface and spread it evenly.
4. Steam the batter in a steamer or an idli cooker for about 15-20 minutes, or until it sets and becomes firm.
5. Once steamed, allow it to cool for a few minutes, then cut it into small diamond or square-shaped pieces.
6. Heat oil in a pan for tempering. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
7. Carefully place the cut pieces of steamed gram flour mixture into the pan and shallow-fry them until they turn golden brown and crispy on both sides.
8. Remove the Kothimbir Vadi from the pan and place them on a paper towel to remove excess oil.
9. Your Kothimbir Vadi is ready to serve. Enjoy it with a cup of hot tea or as a side dish with your meal.

Conclusion

Kothimbir Vadi is not just a snack; it’s a celebration of flavors and textures that exemplify the rich culinary heritage of Maharashtra. Its crispy exterior and soft, flavorful interior make it an irresistible treat for anyone who tries it. So, if you’re looking to add a taste of Maharashtra to your kitchen, give this recipe a try and savor the delightful flavors of Kothimbir Vadi. Whether enjoyed as a snack or as part of a meal, it’s sure to leave you craving for more.