Cilantro Fritters/ Kothimbir Vadi

A perfect dish to munch at snack time. Even being a Maharashtrian, we never really had these made at home during our childhood. During my college days, one of my friends got these for me in the lunch box and I it was love at first bite.

Traditionally, these fritters are made up of gram flour/ besan. But, this flour does not suit everybody’s stomach. So I added thalipeeth flour (mix of sorghum flour, millet flour, wheat flour, rice flour, black gram flour) along with gram flour. It not only adds an additional nutritive value to these fritters but also a different and delicious taste.

Notes before you start:

  • Water to flour ratio might change, depending upon fineness of flour. Start adding water in portions to gauge consistency of the batter.
  • Consistency of the batter should not be too thick and not too runny.

Methods of cooking:

  • You can steam this batter in pressure cooker up to one whistle or till it passes the knife test.
  • You can microwave it on high for 4-5 minutes or till it passes the knife test.
  • Also, you can cook this batter in skillet on low-medium flame till batter thickens. I prefer this method.

Ingredients:

  • 1 ½ cup of chopped coriander/ cilantro. (Prefer leaves and not stems)
  • ½ cup gram flour
  • ½ cup mixed flour/ Thalipith flour (Check second paragraph)
  • ½ tablespoon ginger garlic paste
  • 2 teaspoons mustard seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ajwain seeds/ caraway seeds
  • 1 tablespoon sesame seeds
  • 2 tablespoon oil
  • Salt as per taste
  • Water as needed

Procedure:

  • Mix all the ingredients except for water in large bowl.
  • Now start-adding water in portions till you get expected consistency.
  • Heat oil in a large skillet and add mustard seeds. Once those seeds start popping, pour the batter in the skillet. Keep stirring continuously on low-medium flame. After some time the batter will start to thicken. Make sure that you don’t burn it at the bottom. Stirring continuously will help avoiding it sticking to the bottom of the skillet. Once the batter is cooked, turn off the heat.
  • Grease a pan/ tray with oil and pour the thickened batter into it. With the help of a spatula, level it and keep aside to cool down.
  • Once it cools down, cut it into squares and deep fry or shallow fry till it turns brown. I preferred deep-frying since its less time consuming.
  • If you opt for steaming then you can eat it without frying. It tastes delicious too.
  • Serve hot with ketchup or any dips of liking. Goes well with tea and cloudy/rainy weather.

4 thoughts on “Cilantro Fritters/ Kothimbir Vadi

  1. 😅😅…dear Pudachi Wadi ..sorry for typo ..this is very famous maharashtrian recipe. Closed coriander rolls just like envelope. Coriander is main ingredients in stuffing.

    Like

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