Kothimbir Vadi Recipe – Pitaur Style

    kothimbir vadi

    Kothimbir Vadi Recipe – Pitaur Style

    Kothimbir vadi are deep fried chickpea flour and coriander vadis that can be served along with any chutney. Kothimbir vadis are prepared in two ways, one in pitaur style and another in maharastrian style.

    In pitaur style, the batter of chickpea flour, lots of green coriander and various spices is firstly steamed and then deep fried in the shape of vadis. Green coriander is known as kothimbir and this is the main ingredient of this recipe. So, try out making the kothimbir vadi with these easy to follow step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Pluck the soft green coriander and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.

    kothimbir vadi

    Evenly grease a plate with some oil.

    kothimbir vadiMaking:

    Take chickpea flour in a big mixing bowl and add some water into it. Mix it really well and whisk until the lumps dissolves completely. When the batter becomes smooth, add some more water to it and mix it thoroughly to make a thin consistency batter. 2.5 cups of water is used to make batter of this consistency.

    kothimbir vadi

    Now add peanuts, green coriander, turmeric powder, salt, garam masala, garlic, lemon juice, green chilly, asafoetida and red chilly powder into the batter. Mix all the ingredients really well. Batter is now ready.

    kothimbir vadi

    Place a vessel on flame and pour oil into it. When the oil gets heated, add cumin seeds into it. After sauteing cumin seeds, pour the batter into it. Mix it really well, keep stirring constantly by moving the spatula to the bottom of the pan so that no lumps appears in it and cook the batter on medium flame for 9-10 minutes until it becomes thick in consistency.

    kothimbir vadi

    After 10 minutes, batter will become thick, Turn off the flame and transfer the batter on the greased plate. Spread the batter evenly with the back of a spoon, keep it aside for 30 minutes and allow it to cool down.

    kothimbir vadi

    Mixture has cooled down completely, now cut them into desired size pieces with the help of a knife and transfer them on a plate. Kothimbir vadi are ready now.

    kothimbir vadi

    Place a pan on flame and pour enough oil into it to deep fry the vadis. When the oil gets heated, gently slide as many vadis as possible into the wok. You can also shallow fry the vadis in 2 tbsp of oil until they turn golden brown from both the sides.

    kothimbir vadi

    Once they are fried beneath, flip their sides. Keep flipping the sides and fry them on medium flame until they turn golden brown in colour. Kothimbir vadis have turned golden brown in colour from both the sides, transfer them on a kitchen paper towel and similarly fry the rest of the vadis as well.

    kothimbir vadiServing:

    Serve this tantalizing and crispy kothimbir vadi steaming hot along with piping hot cup of tea or coffee. You can store these vadis in refrigerator for 3-4 days and fry them just before serving.

    Kothimbir Vadi Recipe - Pitaur Style kothimbir vadi
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Chickpea flour – 1 cup
    • Green coriander – 1 cup
    • Peanuts - ¼ cup (roasted & coarsely ground)
    • Oil – to fry vadi
    • Red chilly powder - ¼ tsp
    • Cumin seeds - ¼ tsp
    • Turmeric powder – less than ¼ tsp
    • Salt - ½ tsp or to taste
    • Garam masala – less than ¼ tsp
    • Oil – 1 tbsp
    • Lemon juice – 1 tbsp
    • Ginger – 1 tsp (paste)
    • Green chilly – 1 (finely chopped)
    • Asafoetida – 1 pinch
    Instructions
    1. Pluck the soft green coriander and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
    2. Take chickpea flour in a big mixing bowl and add some water into it. Mix it really well and whisk until the lumps dissolves completely. When the batter becomes smooth, add some more water to it and mix it thoroughly to make a thin consistency batter. 2.5 cups of water is used to make batter of this consistency.
    3. Now add peanuts, green coriander, turmeric powder, salt, garam masala, garlic, lemon juice, green chilly, asafoetida and red chilly powder into the batter. Mix all the ingredients really well. Batter is now ready.
    4. Place a vessel on flame and pour oil into it. When the oil gets heated, add cumin seeds into it. After sauteing cumin seeds, pour the batter into it. Mix it really well, keep stirring constantly by moving the spatula to the bottom of the pan so that no lumps appears in it and cook the batter on medium flame for 9-10 minutes until it becomes thick in consistency.
    5. After 10 minutes, batter will become thick, Turn off the flame and transfer the batter on the greased plate. Spread the batter evenly with the back of a spoon, keep it aside for 30 minutes and allow it to cool down. Mixture has cooled down completely, now cut them into desired size pieces with the help of a knife and transfer them on a plate. Kothimbir vadi are ready now.
    6. Place a pan on flame and pour enough oil into it to deep fry the vadis. When the oil gets heated, gently slide as many vadis as possible into the wok. You can also shallow fry the vadis in 2 tbsp of oil until they turn golden brown from both the sides.
    7. Once they are fried beneath, flip their sides. Keep flipping the sides and fry them on medium flame until they turn golden brown in colour. Kothimbir vadis have turned golden brown in colour from both the sides, transfer them on a kitchen paper towel and similarly fry the rest of the vadis as well.
    8. Serve this tantalizing and crispy kothimbir vadi steaming hot along with piping hot cup of tea or coffee. You can store these vadis in refrigerator for 3-4 days and fry them just before serving.

     

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