Kothimbir Wadi made primarily with fresh coriander leaves. This is a classic Maharashtrian delicacy , delicious, spicy gram flour cake full of fresh coriander leaves, steamed and then shallow-fried until golden and crisp. It is earthy, aromatic and perfect with a cup of Chai or as a festive starter.
Ingredients:
- 2 cups fresh coriander leaves (finely chopped)
- 1 cup besan (gram flour)
- 2–3 green chilies (finely chopped)
- 1 tsp Ginger garlic paste
- 1 tsp Turmeric powder
- 1 tsp in red chilli powder
- 1 tsp sesame seeds
- 1 tsp Poppy seeds
- 1 tsp cumin
- Salt to taste
- A pinch of baking soda
- Water
- Oil
Method:
- Preparing the batter: Take a mixing bowl, mix chopped coriander, besan, green chillies, ginger garlic paste and all dry spices. Add little water to make a thick, sticky batter.
- Steaming: Grease a flat steel plate or plate. Spread the batter evenly and steam for 15-20 minutes until the pay firm. Let it cool completely.
- Slice and Fry: Cut the steamed wadi in a square or diamond. Fry the shallow hot oil until crisp and golden on both sides.
- Serve: Decorate with coriander or serve with green chutney and sweet tamarind chutney.
Plating and Presentation:
- Serve on banana leaflets with chutneys in small bowls.
- Add a festive touch with marigold petals or brass owls for Ganapati or Diwali spreads.
