Kothimbir Vadi: Healthy, Mouthwatering Indian Snack

Indians consume three  times more tea during winters than usual; this means one has to stock up on as many snacks to go with every cup of tea. Usually, it is the store bought, ready-made snacks that make it homes but the joy that a homemade snack gives is something we all yearn for.

So here’s a very simple and truly Indian snack called Kothimbir Wadi. Kothimbir (coriander) Wadi is a famous Maharashtrian dish usually relished as a tea-time snack or meal accompaniment. There are various ways of making this delicacy, and today, I am going to make the vadis in an appe pan. Appe pan is a very smart tool to prepare food in an easy and healthy manner.  While Kothimbir Wadis are usually steamed and have nothing but the dominant flavour of coriander, I have given a few additional flavours to the dish and a new cooking style.

The kothimbir vadi is best enjoyed fresh, to make it a quick fix you can prepare a huge batch of the ground peanut and spice powder in advance and whip up fresh vadis whenever desired.

INGREDIENTS

• 1 cup chopped coriander leaves
• 1¼ cups gram flour (besan)
• 2 tbsp peanuts
• 2 green chillies
• 1 tsp crushed ginger
• 1 tsp crushed garlic
• ½ tsp jeera
• Salt
• 1 cup water
• 3 tbsp oil
• 2 tsp sesame seeds

Makes 10 to 15 kothimbir vadis

METHOD

STEP 1: Coarsely grind peanuts, chillies, ginger, garlic, cumin seeds, red chilli powder and turmeric powder.

STEP 2: Take gram flour, coriander leaves and the coarsely ground mixture in a bowl. Add salt, water and make a batter. Batter should be dropping consistency. Keep it aside for 10 minutes.

STEP 3: Grease an appe pan with oil. Drop spoonfuls of batter in each section and place it on medium heat. Let the batter cook well on one side and then flip over. You could even cover the pan to get a steamed effect for the vadis.

STEP 4: Once all the kothimbir vadis are ready, heat oil in a pan and crackle the sesame seeds. Place the vadis gently in the pan and sauté them for a minute on both sides. Serve hot with a pickle or ketchup.

Disclaimer: All photographs in this article are original and belong to the author. Reproducing them in any form without the permission of the author will not be allowed.

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