Kothimbir vadi is a delicious savory crisp snack from the Maharashtrian cuisine made with gram flour (besan), coriander leaves, peanut, sesame seeds and spices. They are a popular tea time snack loaded with coriander leaves (cilantro).
Heat a tawa or pan and keep the flame to a low or medium. Add ¼ cup peanuts.
Stir at intervals and roast till the peanuts become crunchy. The peanuts skin will also have some brown-black spots on them. Remove them in a plate and let them cool.
Rub the peanuts in your palms. This will remove the flaky skin. Now add the peanuts in a small grinder jar.
Grind to a coarse powder. Remove and keep aside.
In the same small grinder, add 1 teaspoon ginger, 1 teaspoon garlic and 2 green chilies (or 2 teaspoons green chilies).
Add 1 to 2 tablespoon water and grind to a smooth paste. Keep aside. Alternatively you can even crush the garlic, ginger and green chilies in a mortar-pestle.
Rinse coriander leaves very well. Drain the extra water and finely chop them. You will need 2 cups of finely chopped coriander leaves.
Take the coriander leaves in a mixing bowl.
Add the ginger+garlic+green chilli paste.
Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 pinch of hing (optional).
Next add the coarsely ground peanut powder and 1 tablespoon white sesame seeds.
Add 1 cup besan (gram flour).
Now add ½ teaspoon sugar (optional) and salt as required.
Mix everything very well.
Now add ½ cup water in parts and begin to mix the batter.
Mix well to a thick batter. Add water as required and in parts.
Grease a pan with some oil.
Now add the batter in the pan.
Bring to boil 1 to 1.5 cups water in another pan.
Lower the flame and holding the pan (in which batter is there) with tongs keep it inside the pan with water.
Cover with a lid and steam on a low to medium flame.
Once done, check with a tooth pick and it should come out clean. When the kothimbir mixture is cooled, then gently remove the entire layer on a plate. With a butter knife loosen the edges and invert the pan on a plate. Tap the pan and unmold the layer.
Now cut in square or diamond shaped slices.
Pan frying kothimbir vadi
Heat 3 tablespoons oil in a tawa or pan. Place the steamed kothimbir vadi and pan fry on medium flame.
When the base is golden, flip and fry the other side.
Flip a couple of times more and fry till the sides are crisp and golden. You can even deep fry them if you want.
Place the pan fried kothimbir vadi on kitchen paper towels for extra oil to be absorbed. Fry the remaining kothmir vadi in the same way.
Serve hot or warm with any chutney or sauce of your choice.
To make a spicy kothimbir vadi add more green chilies.
For a more softer texture, you can add 1 to 2 pinches of baking soda in the batter mixture.
Use fresh and tender coriander leaves. If the steams are tender then you can use them.
The recipe can be scaled to make a small or a big batch.
For a gluten-free version skip adding asafoetida or use gluten-free asafoetida.